茶树菇水提取液对生牛肉糜抗氧化的研究!

目的:研究新鲜茶树菇子实体水浸提液对生牛肉糜的抗氧化作用。方法:从pH、高铁肌红蛋白含量(metMb)的变化、硫代巴比妥酸反应物值(TBARs)、色泽感官评定四个方面来评价茶树菇水提取物对生牛肉糜的抗氧化效果。结果:在贮存期内,随时间的增加,pH变化不大,TBARs和metMb含量明显降低,颜色变暗被抑制。结论:茶树菇水提取液对生牛肉糜具有一定的抗氧化作用。      

茶树菇多糖抗氧化活性研究

采用热水浸提法,提取茶树菇多糖并进行初步纯化,采用水杨酸法、邻苯三酚自氧化法,研究茶树菇多糖清除·OH和O2-·的效果;用硫代巴比妥酸(TBA)法测定对蚕蛹油的抗脂质过氧化作用,结果表明:茶树菇多糖具有较强的清除·OH和O2-·的作用,对蚕蛹油的抗氧化作用效果较弱.     

香辛料提取物对生肉糜的抗氧化作用

研究了迷迭香、肉桂、丁香提取物对生肉糜的抗氧化效果,测定了生肉糜在贮藏期间色差、pH、硫代巴比妥酸反应物值(TBARS)、高铁肌红蛋白(metMb)的变化,并与BHA进行比较,结果表明香辛料提取物能显著抑制肉糜中脂肪的氧化,增加肉糜鲜红的色泽,与0.02%BHA效果相当。      

茶树菇多糖抗氧化性能的研究

采用水提醇沉的方法从茶树菇子实体中提取茶树菇粗多糖,经DEAE-SephadexA-25柱层析得到茶树菇纯多糖.研究茶树菇粗多糖的还原能力及清除亚硝酸根的作用,考察茶树菇纯多糖对羟基自由基、超氧阴离子的清除作用,以此来评价该多糖的抗氧化活性.结果表明,茶树菇多糖具有较强的体外抗氧化性能,对亚硝酸根,羟基自由基及超氧阴离子具有明显的清除作用.     

茶树菇多糖酸奶的抗氧化活性与抗衰老研究

对添加茶树菇多糖的益生菌酸奶的体外抗氧化活性及D-半乳糖致衰老小鼠抗衰老效果进行探索,为茶树菇多糖酸奶的抗衰老机制提供依据。结果表明:茶树菇多糖酸奶可有效清除羟自由基、DPPH和ABTS自由基,清除能力在一定浓度范围内与多糖添加量呈正相关;茶树菇多糖的益生菌酸奶可显著提高衰老小鼠血清及不同组织中SOD、CAT、GSH-PX活性,降低MDA含量(P0.05),且以高剂量组(1200 mg/kg·d)效果最优。高剂量组分别与衰老组和酸奶组相比,小鼠血清、肝脏、脑组织中SOD活力提高了55.87%、79.09%、58.08%和27.48%、15.52%、22.36%;血清、肝脏中GSH-PX活力提高60.86%、41.37%和21.07%、21.63%;血清、肝脏、脑中MDA含量降低78.75%、65.48%、44.93%和69.34%、46.23%、31.77%;脑、肝脏中CAT活力提高76.51%、57.21%和50.15%、33.66%。结论:茶树菇多糖酸奶可发挥茶树菇多糖和益生菌酸奶在清除自由基的体外抗氧化能力及小鼠抗衰老功能的协同作用。     

不同食用胶与牛肉糜结合力及凝胶性能的比较

为解决牛肉糜类产品失水析油、结构疏松的问题,通过设置空白对照组、3 g/kg瓜尔豆胶组、3 g/kg魔芋胶组、3 g/kg卡拉胶组,测定蒸煮损失、水分迁移、质构、扫描电镜的微观结构等,研究胶体结合牛肉糜能力对结构的影响。结果表明,在蒸煮损失、总汁液流失、水分损失、脂肪损失方面,瓜儿豆胶组比空白对照组分别下降了2.44%、5.93%、5.92%、1.42%。三种胶体在结合肉糜能力上表现为瓜儿豆胶组>魔芋胶组=卡拉胶组>空白对照组。空白对照组的硬度为27286.00 g,瓜尔豆胶组、魔芋胶组、卡拉胶组硬度分别下降至空白组的32.33%、55.58%、83.30%。空白对照组、瓜尔豆胶组、魔芋胶组、卡拉胶组的a^*分别为8.35、10.17、10.26、9.76;植物源胶体的T22均比空白对照组小(p<0.05),说明添加胶体后,对质子运动的束缚程度提高。微观结构上,瓜尔豆胶组与魔芋胶组脂肪颗粒均匀分布于整个网络中,几乎没有大空洞。结论:3 g/kg瓜尔豆胶组结合牛肉糜能力最高,对结构影响最大。     

乳清分离蛋白水解物对猪肉糜抗氧化作用的研究

研究乳清分离蛋白(WPI)的碱性蛋白酶(alcalase)水解物的抗氧化能力,并将其应用于生肉糜中研究其抗氧化效果。实验分为6组,第1组为对照组,第2组加入2.0%的WPI未水解物,第3～5组中分别加入1.0%、1.5%、2.0%的水解物冻干粉(5h),第6组中加入0.02%的BHA,在冷藏过程中测定肉糜的红度值(a*)、硫代巴比妥酸值(TBARS)值、pH值、高铁肌红蛋白(MetMb)含量,并对产品的感官指标进行评定。结果表明,在贮藏7d内,与对照组相比,添加WPI水解物处理组能够显著抑制生肉糜脂肪的氧化(P<0.05),其中2%WPI水解物处理组效果最明显,能显著降低TBARS值、增加肉糜的红度值(a*)(P<0.05),且其高铁肌红蛋白(MetMb)含量仅为对照组的79%,与添加BHA处理组的水平相当。同时,WPI水解物处理组抑制脂肪的氧化效果比WPI未水解组好。因此,WPI水解物可以有效的抑制食物中脂肪氧化,且其抗氧化效果与水解物的使用量相关。     

羊脾脏提取液对牛肉匀浆氧化的抑制

牛肉匀浆中分别加入不同浓度的羊脾脏提取液及分子量在 10万以上的羊脾脏提取液 ,测定牛肉匀浆的TBARS值。对照组TBARS值明显高于加入脾脏提取液的各实验组 (p <0 0 1) ,说明脾脏提取液对牛肉匀浆的脂质氧化有抑制作用 ;结果同时显示经稀释的脾脏提取液表现了更强的抗氧化活性 ,其中除了抗氧化活性成分外 ,可能同时存在促氧化成分。同时测定了羊脾脏提取液在不同pH牛肉匀浆中的抗氧化活性 ,结果显示羊脾脏提取液的抗氧化活性与基质的pH值关系不密切。     

抗氧化剂对牛肉膏体香精的抗氧化作用

采用DPPH.法测定了油溶性抗氧化剂叔丁基对苯二酚(TBHQ)、丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)、VE和水溶性抗氧化剂茶多酚(TP)、迷迭香酸、竹叶黄酮七种抗氧化剂对二苯代苦味肼基自由基(DPPH.)的清除作用。其50%抑制浓度IC50分别为1.14 ug/mL、2.20 ug/mL、2.85 ug/mL、1.79 ug/mL、1.17 ug/mL、1.67 ug/mL、3.81 ug/mL。清除能力排序为TBHQ>TP>迷迭香酸>VE>BHA>BHT>竹叶黄酮。七种抗氧化剂应用于牛肉膏体香精均具有较好的抗氧化作用,加入0.1 g/kg抗氧化剂60±1℃保温30天,牛肉膏体香精的过氧化值分别为TBHQ:5.23 meq/kg、BHA:7.28 meq/kg、BHT:8.71 meq/kg、VE:9.38 meq/kg、TP:7.57 meq/kg、迷迭香酸:9.21meq/kg、竹叶黄酮:11.58meq/kg、对照组:70.84 meq/kg。抗氧化能力为TBHQ>BHA>TP>BHT>迷迭香酸>VE>竹叶黄酮。过氧化值法与DPPH.法测得的抗氧化剂抗氧化能力有较大的不同,而将油溶性的抗氧化剂和水溶性的抗氧化剂分开进行比较则两者结果较为一致。     

鲢鳙鱼糜制品的研究

本文用鲢、鳙鱼肉,研制出“冻鱼糜”、“鱼肉香肠”、“鱼糜罐头”、“鱼丸”、“鱼糕”等,产品具有高蛋白,低脂肪,适宜老人和儿童食用。     

Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties

The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in the absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5% salt (NaCl), in the absence and presence of 0.5% or 1.0% carnosine, were gamma irradiated at doses of 0, 2, and 4 kGy. The extent of oxidation in irradiated and non-irradiated samples of ground beef and raw beef patties was then determined during refrigerated (4 ± 1 °C) and frozen (−18 °C) storage, while determined for cooked beef patties during refrigerated storage only. Moreover, the determination of metmyoglobin (MetMb) accumulation and sensory evaluation for the visual color were carried out for samples of ground beef and raw patties. The results indicated that salt or salt and cooking accelerated the oxidative processes and significantly increased the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in the prepared non-irradiated samples. However, salt slowed down the accumulation of MetMb in raw patties. Irradiation treatments and storage in the absence of carnosine significantly (P < 0.05) increased the PV and TBARS in samples, at higher rates in salted or salted and cooked beef. Moreover, irradiation and storage significantly (P < 0.05) increased the formation of MetMb in ground beef and raw patties in the absence of carnosine. Addition of carnosine significantly (P < 0.05) reduced the oxidative processes and MetMb formation (proportionally to the used concentration) in samples post-irradiation and during storage. Furthermore, carnosine exerted significant efficacy in maintaining an acceptable visual red color post-irradiation and during storage of ground beef and raw patties. These results demonstrate that carnosine can be successfully used as a natural antioxidant to increase the oxidative stability in gamma irradiated raw and cooked meat products.     

青梅添加量对牛肉饼贮藏品质的影响

以未添加抗氧化剂和添加0.02%二丁基羟基甲苯(butylated hydroxytoluene,BHT)的牛肉饼作对比,研究添加5%,10%,15%,20%青梅(Prunus mume,PM)对-18℃冻藏10d的牛肉饼脂肪氧化、蛋白质氧化、抑菌能力及品质特性的影响。结果表明:与对照组相比,10%,15%,20%PM试验组的TBARS值显著降低(P0.05),且20%PM试验组的抗脂肪氧化效果与添加0.02%BHT效果相当;所有PM试验组在4d后TVB-N值显著低于对照组(P0.05),而20%PM试验组在贮藏期间的TVB-N值与添加0.02%BHT无显著差异(P0.05);10%,15%,20%PM试验组在贮藏期间具有显著的抑菌效果(P0.05),且20%PM试验组4d后的抑菌能力与添加0.02%BHT的相当;此外,添加青梅能显著增加牛肉饼总酚含量,降低pH值、红色度,增大黄色度(P0.05),并能提升肉饼的多汁性,降低油腻感,改善感官特性。     

新型风味茶树菇清鸡汤的工艺研究

以茶树菇和鸡肉为主要原料,利用超声波辅助热水解提取工艺联合酿酒酵母发酵,研制具有茶树菇特征风味和鸡肉鲜美风味的新型鸡汤产品——茶树菇清鸡汤.在超声功率50 W、超声时间30 min、超声温度70℃的条件下,鸡肉蛋白的提取率达96.13％.采用热水解工艺进行40min熬制,鸡汤澄清度进一步提高,腥味减少,游离氨基氮含量达...     

Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties

Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of both extracts were compared with ascorbate. Five groups were established for the patties: Control (with no additives), S (100 SO₂), SA (100 SO₂ + 400 sodium ascorbate), ST (100 SO₂ + 300 GTE) and SG (100 SO₂ + 300 GSE) (mg per kg of meat). Patties were stored at 4 °C in aerobic packaging for 0, 3, 6 or 9 days under retail display conditions. Meat spoilage (total viable and coliform counts, pH, lightness, chroma, hue angle, metmyoglobin and TBARS) was determined. The sensory contribution of the extracts to cooked patties was evaluated (colour, odour, flavour and texture). The results pointed to the possibility of using low SO₂-vegetable extract combinations to preserve raw meat products. ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed the onset of rancid flavours in cooked patties. No anomalous sensory traits were caused by either extract. Ascorbate, GTE and GSE improved the preservative effects of SO₂ on beef patties, especially against meat oxidation. This suggested that the quantity of SO₂ added can be reduced to obtain healthier raw meat products.     

Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties

Beef patties formulated to contain beef fat, plant oil, and a rosemary extract to increase unsaturated fatty acid content and maintain desirable sensory attributes were compared to control beef patties formulated without plant oils. Treatment patties were formulated to a fat content of 10% or 20% by combining beef trimmings (6% fat) with 4% or 14% addition of a lipid blend. Blends contained 57% beef tallow, 0.3% rosemary extract, and 43% of high oleic safflower oil (SO), olive oil (OO), or corn oil (CO). Lipid oxidation, as measured by TBA values, of treatment patties were similar to control patties after 0 and 3 d of refrigerated (2 °C) storage and up to 56 d of frozen (-10 °C) storage. Cooked lipid blend patties having a fat content of 10% or 20% were similar to or higher than control patties for juiciness and were no different for other sensory attributes evaluated. At fat levels of 10% or 20%, oleic acid (18: 1) in cooked SO patties (46.1% and 50.3%, respectively) and OO patties (43.8% and 48.1%, respectively) was higher than the control (37.3% and 37.6%, respectively). Unsaturated to saturated fatty acid ratios at the 10% or 20% fat levels were higher in SO (1.37 and 1.60, respectively) and CO (1.40 and 1.48, respectively) patties than the control (0.97 and 0.94, respectively). Beef patties manufactured with varying lipid blends increased unsaturated fatty acid content and were similar in physical characteristics and sensory attributes of all beef patties formulated without lipid blends. PRACTICAL APPLICATION: The development of healthier beef products that will be more appealing to consumers has long been an industry goal. The authors believe that lipid blends such as the one used in this study could be used to create such products, not only in the form of beef patties, but any number of processed meat products. Because the materials and equipment used to create the lipid blends in this study are widely available, their incorporation into meat products would represent a small capital investment. This is an important factor in bringing a reasonably priced, healthier product to consumers.     

超高压技术辅助优化牛皮胶原低脂牛肉饼工艺

以超高压技术辅助制备的牛皮胶原为脂肪替代物,制作低脂牛肉饼.结合质构、烹饪损失和感官评分结果,探究超高压压力(200、250、300、350、400 MPa)、超高压时间(5、10、15、20、25 min)、NaCl添加量(1％、1.3％、1.5％、1.7％、1.9％,质量分数)和复合磷酸盐添加量(0.1％、0.2％...     

黑莓果渣不同溶剂提取物抗氧化活性研究

黑莓果渣经不同溶剂(水、pH3水、60%乙醇、80%乙醇、95%乙醇、正丁醇、乙酸乙酯)在室温下振摇提取,得到黑莓果渣不同溶剂提取物。分别采用总抗氧化能力测定体系、DPPH·(1,1-二苯基-2-苦基肼)自由基体系、羟基自由基体系、超氧阴离子自由基体系,对黑莓果渣不同溶剂提取物总抗氧化能力、清除DPPH·、O2-·和·OH的活性进行测定,并与VC进行比较。结果表明,黑莓果渣不同溶剂提取物均有不同程度抗氧化能力;酸性溶剂提取效果优于非酸性溶剂;60%乙醇为最佳的提取溶剂,其提取物总抗氧化能力、清除DPPH·和O2-·活性均弱于VC,而清除·OH活性较强且高于VC。