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藤茶提取物对素肉丸在冷藏期间脂质和蛋白质氧化的抗氧化活性

张煊1,徐玉1,薛海2,姜国川2,闫晓慧3,刘学军1   

  1. 1. 吉林农业大学食品科学与工程学院
    2. 吉林农业大学
    3. 吉林工商学院
  • 收稿日期:2019-02-07 修回日期:2019-11-08 出版日期:2020-02-15 发布日期:2020-02-26
  • 通讯作者: 闫晓慧 E-mail:13610706955@163.com
  • 基金资助:
    中国吉林省科技发展规划

Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in vegetarian meatballs during refrigerated storage

2,Xue-hai   

  • Received:2019-02-07 Revised:2019-11-08 Online:2020-02-15 Published:2020-02-26

摘要: 氧化是限制许多食品保质期的最重要因素之一。为了调查藤茶提取物(vine tea extract, VTE)对素肉丸在冷藏期间脂质氧化和蛋白质氧化的抗氧化活性,将0.1 %和0.3 %的VTE添加到素肉丸中,并与空白对照和0.01 %阳性对照(BHT)进行比较。通过对比冷藏期间各组素肉丸的理化性质、过氧化值(PV)、硫代巴比妥酸值(TBARS)、羰基和巯基含量来评估VTE对素肉丸脂质和蛋白质氧化的影响。实验结果表明:与空白对照组相比,VTE可以有效保持素肉丸的水分含量、亮度(L*)及弹性(P<0.05)。此外,VTE显著抑制了PV值和TBARS值的增加(P<0.05),并以剂量依赖方式抑制了羰基化合物的形成(P<0.05),且这种抑制作用高于BHT,表明VTE可以显著抑制素肉丸在冷藏期间的脂质氧化和蛋白质氧化。这些结果为VTE作为仿肉产品的天然抗氧化剂提供了理论依据。

关键词: 藤茶提取物1, 素肉丸2, 脂质氧化3, 蛋白质氧化4

Abstract: Oxidation is one of the most important factors limiting the shelf life of many food products. To investigate the effects of vine tea extract (VTE) on lipid and protein oxidation of vegetable meatballs during refrigerated storage. VTE of 0.1% and 0.3% were added to vegetable meatballs and compared with control and 0.01% positive control (BHT). The effects of VTE on lipid and protein oxidation of vegetable meatballs was evaluated by comparing the physicochemical properties, peroxide value (PV), thiobarbituric acid value (TBARS), carbonyl and sulfydryl content of each group of vegetable meatballs during refrigerated storage. The results showed that VTE could effectively maintain the moisture content, lightness (L*) and elasticity of vegetable meatballs compared with the control group (P<0.05). In addition, VTE significantly inhibited the increase of PV and TBARS values (P<0.05), and inhibited the formation of carbonyl compounds in a dose-dependent manner (P<0.05), and the inhibition was higher than that of BHT, suggesting that VTE could significantly inhibit lipid and protein oxidation of vegetable meatballs during refrigerated storage. These results provide a theoretical basis for VTE as a natural antioxidant for meat-like products.

Key words: Vine tea (Ampelopsis grossedentata) extract (VTE), vegetable meatballs, lipid oxidation, protein oxidation

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