没食子酸对猪肉糜脂肪和蛋白氧化的抑制作用及对肉糜品质特性的影响

为研究没食子酸对冷藏（4 ℃，9 d）猪肉糜脂肪和蛋白氧化的抑制作用及对肉糜品质的影响，将没食子酸添加到猪肉糜中（0、0.05、0.10、0.20 g/kg），添加0.20 g/kg叔丁基羟基茴香醚（butylated hydroxyanisole，BHA）作为对照组，对肉糜的硫代巴比妥酸（thiobarbituric acid reactive substances，TBARs）值、总巯基含量、羰基含量、表面疏水性、色泽及蒸煮损失进行分析。结果表明：空白组猪肉糜的TBARs值显著增加，蛋白质总巯基含量降低，羰基含量增加，表面疏水性升高，红度值降低，蒸煮损失增加；没食子酸的添加降低了TBARs值的增加幅度，抑制了羰基化合物的生成和表面疏水性的增加，并且随着贮藏时间的增加，能够减少总疏基含量的损失，降低脂肪氧化和蛋白氧化的程度，没食子酸还有利于猪肉糜红度的保持，但对蒸煮损失无改善作用。因此，没食子酸可作为天然抗氧化剂应用于肉及肉制品中。

Effect of Gallic Acid on Inhibition of Lipid and Protein Oxidation and Quality of Pork Patties during Chilled Storage

We undertook this study to evaluate the inhibitory effect of gallic acid on lipid and protein oxidation of chilled pork patties(4℃,9 d)as well as the effect on meat quality.Gallic acid was added to pork patties(0,0.05,0.10 and 0.20 g/kg)and patties with 0.20 g/kg butylated hydroxyanisole(BHA)used as a control group.Thiobarbituric acid reactive substances(TBARs)value,thiol content,carbonyl content,surface hydrophobicity,color and cooking loss were measured over the storage period.The patties without antioxidant showed increases in TBARs value,protein carbonyl content,surface hydrophobicity and cooking loss and decreases in total thiol group content and a*value.The addition of gallic acid reduced the increment in TBARs value,blocked the formation of carbonyl-containing compounds and the increase in surface hydrophobicity,and lowered total thiol group loss and the degree of lipid and protein oxidation.Gallic acid also contributed to the maintenance of meat redness,but did not improve the cooking loss.Therefore,gallic acid can be used as a natural antioxidant in meat and meat products.