槲皮素抑制冷藏猪肉糜氧化及改善其品质特性的研究

摘要/Abstract

摘要： 为探究槲皮素对冷藏猪肉糜氧化及品质特性的影响，将不同添加量（0、0.05、0.1和0.2 g/kg）的槲皮素添加到肉糜中，对硫代巴比妥酸值（TBARS值）、蛋白质总巯基含量、羰基含量、表面疏水性以及肉糜的色泽、蒸煮损失和质构特性进行测定。结果表明，槲皮素能显著降低肉糜的TBARS值；槲皮素添加量较高时，对蛋白质总巯基的损失、羰基化合物的生成、表面疏水性的增加均有明显的抑制作用；槲皮素添加量较低时，能有效提高肉糜的红度值，降低蒸煮损失，增加弹性和硬度。因此，以槲皮素为抗氧化剂抑制肉及肉制品氧化时，应考虑添加量对肉品品质的影响。

关键词: 槲皮素, 冷藏猪肉糜, 脂肪氧化, 蛋白质氧化, 品质特性

Abstract: In order to research the effects of quercetin on the oxidation and quality characteristics of chilled pork patties, different content s (0, 0.05, 0.1 and 0.2 g/kg) of quercetin were added to the pork patties. The thiobarbituric acid value (TBARS value), the total thiol content, the carbonyl content and the surface hydrophobicity of the protein, and the color, cooking loss, and texture characteristics of the pork patties were determined. The results showed that quercetin significantly reduced the TBARS value of pork patties. At higher content of quercetin, the loss of total thiol content, the formation of carbonyl compounds and the increase in surface hydrophobicity were inhibited. At lower content of quercetin, the red value, the elasticity and hardness were increased and the cooking loss was reduced. Therefore, when quercetin is used as an antioxidant to inhibit oxidation of meat and meat products, the effects of the added content on the meat quality should be considered.

Key words: Quercetin, Chilled pork patties, Lipid oxidation, Protein oxidation, Quality properties

中图分类号:

TS251.1

贾娜张风雪王乐田孙嘉刘登勇. 槲皮素抑制冷藏猪肉糜氧化及改善其品质特性的研究[J]. 食品科学, 0, (): 0-0.

Le-Tian WANG. The inhibitory effects of quercetin on oxidation and improving the quality properties of pork patties during chilled storage[J]. FOOD SCIENCE, 0, (): 0-0.

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