槲皮素抑制冷藏猪肉糜氧化及改善其品质特性

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、0.10 g/kg和0.20 g/kg)的槲皮素添加到肉糜中,对硫代巴比妥酸反应产物(thiobarbituric acids reactive substances,TBARS)值、蛋白总巯基含量、蛋白羰基含量、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:各个添加量的槲皮素均能显著降低肉糜的TBARS值(P0.05);在贮藏第9天,槲皮素添加量为0.10 g/kg和0.20 g/kg时,蛋白质巯基损失和表面疏水性增加均受到了明显抑制;在贮藏第1～6天,槲皮素添加量为0.20 g/kg时,显著抑制了羰基化合物的生成(P0.05);槲皮素添加量为0.10 g/kg时,能有效提高肉糜的红度;在贮藏第6天和第9天,槲皮素添加量为0.05 g/kg和0.10 g/kg时,蒸煮损失率显著降低(P0.05);槲皮素能显著提高肉糜在贮藏过程中的弹性、硬度和咀嚼度(P0.05)。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。

Quercetin Inhibited Protein and Lipid Oxidation and Improved Quality Properties of Minced Pork during Chilled Storage

The objective of this study was to explore the effect of quercetin on protein and lipid oxidation and quality characteristics of minced pork during chilled storage. The thiobarbituric acid reactive substances (TBARS) value, total protein thiol content, protein carbonyl content, surface hydrophobicity, color, cooking loss and texture of minced pork with added quercetin at different levels (0, 0.05, 0.10 and 0.20 g/kg) were measured. The results showed that the TBARS value was significantly reduced with the addition of quercetin at all investigated concentrations (P < 0.05). The addition of 0.10 and 0.20 g/kg quercetin significantly inhibited the loss of total sulfhydryl group content and the increase of surface hydrophobicity on Day 9 of storage. The addition of 0.20 g/kg quercetin remarkably suppressed the formation of carbonyl compounds from Day 1 to 6 (P < 0.05). The redness value was effectively increased with the addition of 0.10 g/kg quercetin when the quercetin addition was 0.10 g/kg. When the concentration of quercetin was 0.05 and 0.10 g/kg, the cooking loss was significantly reduced on Day 6 and 9 (P < 0.05). Moreover, quercetin remarkably increased the elasticity, hardness and chewiness of minced pork during storage (P < 0.05). Therefore, when quercetin is used as an antioxidant in meat and meat products, the effect of its addition amount on meat quality should be considered.