中国农业科学 ›› 2020, Vol. 53 ›› Issue (8): 1643-1654.doi: 10.3864/j.issn.0578-1752.2020.08.013

• 专题:肉品质量 • 上一篇    下一篇

猕猴桃多酚在山羊肉冷藏中延缓氧化和改善品质的作用

古明辉,刘永峰(),申倩,乔春艳   

  1. 陕西师范大学食品工程与营养科学学院,西安 710062
  • 收稿日期:2019-11-10 接受日期:2020-02-12 出版日期:2020-04-16 发布日期:2020-04-29
  • 通讯作者: 刘永峰
  • 作者简介:古明辉,E-mail: 15237470830@163.com。
  • 基金资助:
    国家自然科学基金(U1903109);陕西省科技计划项目(2015KTTSNY04-07);陕西省科技计划项目(2020NY-187);中央高校基本科研业务费专项(GK202001002)

Improving Quality and Delaying Oxidation in Goat Meat Refrigeration by Polyphenols from Thinned Young Kiwifruit

GU MingHui,LIU YongFeng(),SHEN Qian,QIAO ChunYan   

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062
  • Received:2019-11-10 Accepted:2020-02-12 Online:2020-04-16 Published:2020-04-29
  • Contact: YongFeng LIU

摘要:

【目的】研究猕猴桃疏果(“疏花疏果”中丢弃的果实)在羊肉冷藏中的作用,为延长冷藏山羊肉的货架期,保持山羊肉品质,延缓山羊肉氧化提供参考。【方法】以蒸馏水处理为空白组,分别用1 mg?mL -1的猕猴桃疏果多酚、表儿茶素、山梨酸钾溶液对山羊肉喷淋,自封袋包装,置于冰箱4℃冷藏。在8 d货架期内分别测定山羊肉显微结构、物性指标、pH、脂肪酸含量、硫代巴比妥酸反应物值(TBARS)以及挥发性盐基氮(TVB-N)。【结果】随着时间延长,4组山羊肉均变得不紧致、形状离散,其肌纤维排列逐渐疏松、结构松弛。在冷藏期间4组山羊肉的硬度均呈现降低趋势,前3 d的硬度值排序为:山梨酸钾组>表儿茶素组>空白组>疏果多酚组,5 d后各组硬度值逐渐接近;在冷藏结束时疏果多酚组、表儿茶素组、山梨酸钾组和空白组的硬度分别较初始值降低了50.52%、41.73%、39.63%和51.56%。4组山羊肉的弹性均呈先降低后稳定的趋势,其中,前3 d疏果多酚组的弹性值均低于其余3组;在冷藏结束时疏果多酚组、表儿茶素组、山梨酸钾组及空白组的弹性分别较初始值降低了45.23%、33.34%、44.64%和41.31%。4组山羊肉的咀嚼性整体上呈降低趋势,且在冷藏结束时疏果多酚组、表儿茶素组、山梨酸钾组及空白组的咀嚼性分别较初始值降低72.06%、61.46%、62.00%和67.37%。疏果多酚组的内聚性和回复性较为稳定,山梨酸钾组的内聚性较为稳定。随着时间的延长,疏果多酚组多不饱和脂肪酸(PUFA)含量较为稳定,表儿茶素与山梨酸钾组的PUFA含量在第6天出现峰值,空白组PUFA含量呈下降趋势;在冷藏结束时,疏果多酚组的PUFA含量分别为表儿茶素、山梨酸钾及空白组的1.11、1.40和1.86倍。疏果多酚组单不饱和脂肪酸(MUFA)含量先上升后降低且在第4天达到最高值,其余3组的MUFA含量呈下降趋势;在冷藏结束时,疏果多酚的MUFA含量分别为表儿茶素、山梨酸钾及空白组的1.10、1.17和1.21倍。疏果多酚、表儿茶素和空白组的饱和脂肪酸(SFA)及总脂肪酸(TFA)含量呈下降趋势,山梨酸钾组含量先下降然后趋于稳定;第2—4天疏果多酚组的TFA含量高于其余3组,第4—8天疏果多酚组与表儿茶素组的TFA含量高于其他两组。4组山羊肉的TBARS值在贮藏期内先减小后增加,第3天后其值排序为:疏果多酚组<表儿茶素组<空白组<山梨酸钾组;在冷藏结束时,疏果多酚的TBARS值分别为表儿茶素、山梨酸钾及空白组的90.84%、56.83%和59.45%。随着时间延长,山羊肉TVB-N值逐渐增加同时pH先上升然后趋于稳定,与表儿茶素、山梨酸钾及空白组相比,疏果多酚组的山羊肉冷藏时间分别延长了0.48、1.13和1.61 d。【结论】猕猴桃疏果多酚能延缓山羊肉冷藏时pH的上升,维持内聚性和回复性稳定,同时抑制冷藏山羊肉中的脂类氧化分解,减缓PUFA氧化,从而延长保质期并改善山羊肉的品质。

关键词: 山羊肉, 猕猴桃, 多酚, 冷藏, 品质, 氧化

Abstract:

【Objective】The objective of this study was to research the function of thinned young kiwifruit discarded in “Blossom and Fruit Thinning” in goat meat cold storage and to provide useful information for lengthening the shelf life of refrigerated goat meat, maintaining goat meat quality and delaying the oxidation of goat meat. 【Method】The goat meat was sprayed with 1 mg·mL -1 polyphenols from thinned young kiwifruit, epicatechin and potassium sorbate solution, control group was treated with distilled water, then preserved at 4℃ refrigerator in ziplock bags. The microstructure, texture characteristics, pH, fatty acid content, thiobarbituric acid reactive substance assay (TBARS) and volatile base nitrogen (TVB-N) of goat meat were measured during 8 d refrigeration. 【Result】As time went on, the goat meat microstructure of the four groups became tender and muscle fibers were gradually loosened and relaxed. During the cold storage period, the hardness of goat meat in four groups showed a decreasing trend. In the first 3 days, the hardness values were ranked as follows: potassium sorbate group> epicatechin group> blank group> thinned kiwifruit polyphenol group. After 5 days, the hardness values of the groups became similar. At the end of cold storage, the hardness of the thinned kiwifruit polyphenol group, epicatechin group, potassium sorbate group and blank group decreased by 50.52%, 41.73%, 39.63% and 51.56%, respectively. The springing of goat meat in four groups was first increased and then remained stable. In the first 3 days, the springing value of the polyphenols group was lower than that of the other three groups. At the end of cold storage, the springing values of the thinned kiwifruit polyphenol group, epicatechin group, potassium sorbate group and blank group were reduced by 45.23%, 33.34%, 44.64% and 41.31%, respectively; the chewiness of goat meat in four groups showed a downward trend as a whole, and the chewiness of the thinned kiwifruit polyphenol group, epicatechin group, potassium sorbate group and blank group decreased by 72.06%, 61.46%, 62.00% and 67.37%, respectively. The cohesiveness and resilience of the thinned kiwifruit polyphenol group were relatively stable, and the cohesiveness of the potassium sorbate group was in the same trend. With the prolongation of time, the content of polyunsaturated fatty acids (PUFA) in the thinned kiwifruit polyphenol group was remained stable, and the PUFA content of epicatechin and potassium sorbate groups was peaked at 6 d, while the content of blank group showed a downward trend. At the end, the PUFA content of thinned kiwifruit polyphenol group was 1.11, 1.40 and 1.86 times of the epicatechin, potassium sorbate and blank groups, respectively. The content of monounsaturated fatty acid (MUFA) in the thinned kiwifruit polyphenol group was increased first and then decreased. The highest value of MUFA content in the thinned kiwifruit polyphenol group was reached in 4 d, while other groups showed a downward trend. At the end of cold storage, the MUFA content of thinned kiwifruit polyphenol group was 1.10, 1.17 and 1.21 times of the epicatechin, potassium sorbate and blank groups, respectively. The content of the saturated fatty acids (SFA) and total fatty acids (TFA) in the thinned kiwifruit polyphenol, epicatechin and blank groups was decreased, while the content of potassium sorbate group decreased first and then stabilized. The TFA content of thinned kiwifruit polyphenol group was higher than that of the other three groups in 2-4 days. The TFA content of the thinned kiwifruit polyphenol and epicatechin groups was higher than that of the other two groups in 4-8 days. The TBARS values of goat meat in four groups decreased firstly after storage, and after 3 days, their values were ranked as follows: thinned kiwifruit polyphenol group < epicatechin group < blank group < potassium sorbate group. At the end of cold storage, the TBARS values of thinned kiwifruit polyphenol group were 90.84%, 56.83% and 59.45% of the epicatechin, potassium sorbate and blank groups, respectively. With the prolongation of time, the TVB-N value of goat meat gradually increased while the pH increased first and then stabilized. Compared with the epicatechin, potassium sorbate and blank groups, the chilled time of goat meat in the thinned kiwifruit polyphenol group was extended by 0.48, 1.13 and 1.61 d, respectively. 【Conclusion】Thinned young kiwifruit polyphenols could prolong the shelf life of meat and improve meat quality by delaying the rise of goat meat pH, inhibiting lipid oxidation, slowing down PUFA oxidation, and helping maintain cohesiveness and resilience stability.

Key words: goat meat, kiwi fruit thinning, polyphenol, refrigerated storage, quality, oxidation