黄玉米粗类黄酮在牛肉丸保鲜中的应用

研究黄玉米粗类黄酮的不同添加量对牛肉丸在4℃贮藏期间的保鲜效果。将加工好的牛肉丸随机分为五组:不添加任何保鲜剂的空白对照组、加入0.02%丁基羟基茴香醚(Butylated Hydroxyanisole,BHA)的阳性对照组、分别加入0.02%、0.06%、0.10%黄玉米粗类黄酮的试验组,在4℃的贮藏条件下,定期检测各组牛肉丸的pH、硫代巴比妥酸反应物(Thiobarbituric Acid Reactive Substance,TBARS)、挥发性盐基总氮(total volatile basic nitrogen,TVB-N)值和菌落总数。结果表明:与空白组相比,BHA与黄玉米粗类黄酮均可以显著抑制贮藏期间牛肉丸中脂质氧化(P<0.05)、蛋白质氧化、微生物快速繁殖(P<0.05),延缓牛肉丸变质;黄玉米粗类黄酮处理组中,0.06%黄玉米粗类黄酮对牛肉丸的保鲜效果更佳;0.10%黄玉米粗类黄酮抑制牛肉丸菌落繁殖效果最佳。黄玉米粗类黄酮能有效抑制牛肉丸脂质和蛋白氧化以及微生物繁殖,延长货架期,有潜力作为天然抗氧化剂。

Application of Crude Flavonoids from Yellow Maize in Beef Meatballs Fresh-keeping

The fresh-keeping effect of flavonoids from yellow maize with different addition was investigated on beef meatballs during refrigerated storage at 4 ℃. The processed beef meatballs were randomly divided into five groups,including blank control group with no preservative,positive control group with 0.02% Butylated Hydroxyanisole(BHA),test groups with 0.02%,0.06% and 0.10% flavonoids from yellow maize,respectively. The pH value,thiobarbituric acid reactive substances(TBARS),total volatile basic nitrogen(TVB-N)values and total number of colonies were regularly measured during refrigerated storage at 4 ℃. The results showed that compared with negative control group,both BHA and yellow maize flavonoids could significantly inhibit the oxidation of lipid(P<0.05),the oxidation of protein,the rapid propagation of microorganisms(P<0.05)in cold-stored beef meatballs,and delay their deterioration. Among test groups of flavonoids from yellow maize,0.06% yellow maize flavonoids had the best fresh-keeping effect on beef meatballs. 0.10% yellow maize flavonoids had the best effect on inhibiting colonial reproduction of beef meatballs. Yellow maize flavonoids are effective on retarding lipid and protein oxidation and microorganism reproduction in beef meatballs,prolonging their shelf-life,and have potential to be used as natural antioxidants.