添加不同比例番茄对炖制牛肉食用品质和氧化效应的影响

doi:10.3864/j.issn.0578-1752.2024.15.012

摘要/Abstract

摘要：

【目的】明确不同比例番茄添加对炖制牛肉食用品质的影响，揭示番茄直接添加是否对炖制牛肉脂质和蛋白氧化具有抑制作用，为番茄和牛肉成分互作机理与标准化生产提供依据。【方法】向炖制牛肉中按比例添加0、50%、100%、150%、200%番茄后继续炖制20 min，评估不同番茄添加比例对牛肉的pH、色泽、嫩度的影响；测定牛肉中氨基酸和核苷酸含量，对番茄炖牛腩的滋味进行评价；并对牛肉的脂质和蛋白氧化程度进行探究。【结果】随着番茄添加比例增大，牛肉的pH显著下降、亮度值下降且红度值上升、剪切力值下降且肌原纤维小片化指数（myofibril fragmentation index，MFI）上升，说明添加番茄炖制可赋予牛肉深红色、改善嫩度。在牛肉炖制过程中添加番茄显著提高了汤汁中天冬氨酸、谷氨酸和脯氨酸等鲜味和甜味氨基酸含量，牛肉中谷氨酸、组氨酸等游离氨基酸的含量也显著提升；同时，牛肉中5′-AMP、5′-GMP和5′-IMP的含量下降。在炖制过程中添加番茄降低了牛肉硫代巴比妥酸值（thiobarbituric acid reactive substances，TBARS），降低了总巯基，提高了游离巯基含量，对羰基值无显著影响，并抑制了牛肉中席夫碱的生成，说明在炖制过程中添加番茄可显著抑制牛肉的脂质氧化程度。番茄添加对炖制牛肉品质改善和氧化消减在一定比例范围内具有浓度效应，结合感官分析，添加比例为100%、150%和200%时牛肉感官评价无显著差异，但结合牛肉及汤汁中氨基酸、核苷酸含量和牛肉脂质及蛋白氧化相关指标发现，在牛肉炖煮过程中添加200%的番茄具有更佳的食用品质和较高的氧化抑制作用。【结论】添加番茄炖煮可赋予牛肉鲜艳的色泽，提高牛肉嫩度和鲜味、甜味氨基酸含量，加速了牛肉核苷酸的释放，番茄直接添加炖制可抑制牛肉的脂质氧化和蛋白氧化，番茄炖制对牛肉具有品质改善和氧化消减作用。

关键词: 番茄, 牛肉, 食用品质, 滋味, 脂质氧化, 蛋白氧化

Abstract:

【Objective】This study aimed to clarify the effects of adding tomatoes on the quality characteristics, lipid and protein oxidation inhibition of stewed beef, so as to provide insights into the interaction mechanism between tomato and beef components, thereby contributing to the development of a standardized production process.【Method】Tomato was added to the stewed beef in proportions of 0, 50%, 100%, 150%, and 200%, respectively, and which were stewed for 20 min. The quality characteristics of stewed beef, including pH value, color, and tenderness, were measured. The content of amino acids, nucleotides, and the taste of stewed beef brisket with tomato were determined and evaluated. Besides, the degrees of lipid and protein oxidation in beef were studied as well. 【Result】With higher ratios of added tomato, the pH value and L* value of beef significantly decreased (P<0.05), while the a* value increased. On the other hand, the shear force of beef significantly decreased and the myofibrillar fragmentation index (MFI) increased (P<0.05), which positively affected the color and tenderness of beef. Higher content of aspartic acid, glutamic acid, and proline in the soup and higher content of free amino acids such as glutamic acid and histidine in beef were observed as tomato added, while the content of 5′-AMP, 5′-GMP and 5′-IMP in beef were decreased (P<0.05). The addition of tomato resulted in a reduction in the levels of beef Schiff base (SB), TBARS, and the total sulfhydryl group. However, it increased the free sulfhydryl content. There was no significant effect on the carbonyl content. It could be assumed that tomatoes could inhibit the lipid oxidation and protein oxidation of stewed beef. The tomato addition ratios of 100%, 150%, and 200% had no significant effect on sensory acceptability. However, combining the content of free amino acids, nucleotides and the lipid and protein oxidation of beef, it was found that adding 200% tomato during beef stew resulted in better edible quality and greater oxidation inhibition ability. 【Conclusion】The addition of tomato stew could increase the redness, tenderness, and free amino acid content, and accelerate the release nucleotides of beef. Addition of tomatoes could inhibit the lipids oxidation and proteins oxidation of beef. Overall, addition of tomatoes results in beef with good overall acceptability and suppress oxidation.

Key words: tomato, beef, edible quality, taste, lipid oxidation, protein oxidation

游敏, 陈劲松, 陈俨俨, 杨平, 张春晖, 黄峰. 添加不同比例番茄对炖制牛肉食用品质和氧化效应的影响[J]. 中国农业科学, 2024, 57(15): 3071-3082.

YOU Min, CHEN JinSong, CHEN YanYan, YANG Ping, ZHANG ChunHui, HUANG Feng. Effects of the Different Tomato Addition Ratios on the Eating Quality and Oxidation of Stewed Beef[J]. Scientia Agricultura Sinica, 2024, 57(15): 3071-3082.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2024.15.012

https://www.chinaagrisci.com/CN/Y2024/V57/I15/3071

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添加不同比例番茄炖煮对牛肉游离氨基酸含量的变化"

氨基酸名称 Amino acid name	肉样Beef					汤汁Soup
氨基酸名称 Amino acid name	0	50%	100%	150%	200%	0	50%	100%	150%	200%
天冬氨酸 Aspartic acid	-	-	-	-	-	5.11±0.16c	1.33±0.95d	2.18±0.76d	11.85±0.02b	16.82±5.02a
谷氨酸 Glutamate	3.54±0.07b	4.55±0.52b	8.59±1.59a	8.59±0.08a	9.70±0.29a	5.17±0.05a	6.91±0.05a	6.99±3.27a	15.10±4.59a	11.35±4.07a
鲜味氨基酸 Umami amino acid	3.54±0.07	4.55±0.52	8.59±1.59	8.59±0.08	9.70±0.29	10.28±0.21	8.24±1.00	9.16±4.03	26.95±4.61	28.17±9.09
丝氨酸 Serine	3.81±0.02b	7.78±1.42a	3.91±0.68b	4.33±1.38ab	3.62±0.75b	5.17±0.05c	12.41±1.65b	17.60±1.02a	10.52±1.00b	4.48±2.08c
甘氨酸 Glycine	2.86±0.16a	2.86±0.71a	3.88±1.32a	4.35±0.78a	2.73±0.01a	5.88±0.05b	2.25±0.62c	0.52±0.44c	1.28±0.24c	12.55±0.69a
苏氨酸 Threonine	7.30±0.29b	8.93±0.09a	7.15±0.88b	6.73±0.14b	7.73±0.31ab	8.50±1.24b	4.27±1.93b	0.56±1.90b	1.38±0.33b	19.23±3.53a
丙氨酸 Alanine	1.40±0.04b	13.50±1.58a	1.22±0.04b	1.25±0.01b	4.56±3.34b	5.22±3.14b	10.10±1.33b	5.14±1.20b	4.20±0.51b	17.20±1.04a
脯氨酸 Proline	1.28±0.08a	2.29±0.46a	3.68±1.36a	2.94±0.31a	2.53±1.26a	4.17±2.38b	5.53±0.28b	6.23±1.71b	6.03±0.56b	12.87±1.04a
甜味氨基酸 Sweet amino acid	16.65±0.59	35.36±4.26	19.84±4.28	19.59±2.62	21.17±5.67	28.94±6.86	34.56±5.81	30.05±6.27	23.41±2.64	66.33±8.38
组氨酸 Histidine	7.74±0.14b	17.23±3.84a	18.95±1.65a	17.27±1.31a	18.90±0.83a	30.14±0.05a	62.74±13.15a	45.64±18.03a	49.29±9.15a	39.90±0.05a
精氨酸 Arginine	75.56±0.34b	92.95±2.44a	70.26±8.64b	65.15±0.81b	77.61±2.51b	5.63±0.05c	126.80±22.76a	71.05±27.45ab	53.63±4.67bc	55.38±1.52bc
酪氨酸 Tyrosine	4.05±0.04ab	4.08±0.05ab	4.06±0.01ab	4.03±0.01b	4.24±0.12a	4.93±3.72a	1.57±0.30a	1.15±0.15a	3.99±3.11a	7.27±0.19a
缬氨酸 Valine	3.00±0.20a	3.23±0.01a	3.17±0.09a	3.03±0.02a	3.18±0.03a	4.24±2.86a	1.77±0.24a	1.14±0.31a	0.88±0.31a	2.65±1.53a
蛋氨酸 Methionine	-	-	-	-	-	-	-	-	-	-
赖氨酸 Lysine	4.00±0.55a	4.21±0.87a	4.23±0.65a	4.78±0.31a	5.34±0.15a	14.88±4.91a	12.71±1.17a	10.34±2.10a	7.93±0.08a	12.90±5.37a
异亮氨酸 Isoleucine	4.90±0.60a	4.21±0.11a	4.09±0.11a	3.99±0.01a	4.38±0.13a	-	-	-	-	-
亮氨酸 Leucine	3.60±0.11c	4.04±0.06ab	3.88±0.06b	3.87±0.01b	4.12±0.11a	2.51±1.11a	4.22±0.05a	4.26±0.38a	3.74±0.08a	3.95±0.14a
苯丙氨酸 Phenylalanine	2.75±0.24a	2.77±0.25a	3.08±0.21a	2.93±0.05a	3.03±0.04a	-	-	-	-	-
苦味氨基酸 Bitter amino acid	105.60±2.22	132.72±7.63	111.71±11.43	105.04±2.53	120.80±3.92	62.33±10.53	209.81±12.70	133.58±48.42	119.46±17.40	122.05±8.80
胱氨酸 Cystine	1.96±0.04a	2.09±0.04a	2.09±0.11a	2.02±0.01a	2.08±0.05a	5.28±0.05b	3.60±0.01b	3.52±0.01b	2.60±0.81b	3.02±0.21a
总氨基酸 Total free acids	127.75±2.92	174.72±12.45	142.24±17.40	135.26±5.24	153.75±9.93	106.83±19.82	256.21±44.49	176.32±58.73	172.42±25.46	219.57±26.48

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感官评定 Sensory analysis	处理 Treatment
感官评定 Sensory analysis	0	50	100	150	200
色泽 Color	6.75±0.76a	6.65±0.59a	6.87±0.39a	6.60±0.70a	6.81±0.27a
滋味Taste	5.40±0.90b	3.67±0.92c	6.24±0.72ab	6.63±0.97a	6.4±0.55a
气味Flavor	6.24±0.79b	6.55±0.62ab	7.03±0.67a	6.97±0.71a	6.69±0.47ab
质地Texture	5.85±0.96a	6.15±0.92a	6.45±0.92a	6.41±0.94a	6.52±0.90a
总体可接受度 Overall-acceptability	5.96±0.47ab	5.73±0.63b	6.55±0.56a	6.51±0.73a	6.57±0.34a

处理 Treatment	参数 Parameter
处理 Treatment	L*	a*	b*
0	52.57±1.62a	2.80±0.54b	13.61±0.83a
50%	52.34±1.77a	3.23±0.83ab	13.52±0.78a
100%	46.83±2.48b	3.66±0.57a	12.83±0.67a
150%	48.52±1.31b	3.69±0.15a	13.38±0.38a
200%	47.20±2.85b	3.79±0.39a	12.91±0.59a

核苷酸名称 Nucleotide name	处理 Treatment
核苷酸名称 Nucleotide name	0	50%	100%	150%	200%
5′-AMP	8.28±0.78a	8.12±1.23ab	6.46±1.37ab	5.52±0.36b	6.65±1.00ab
5′-GMP	3.43±0.25a	2.91±0.31b	2.59±0.71ab	2.18±0.20b	2.65±0.57ab
5′-IMP	19.63±1.50a	19.03±3.70a	16.45±2.98ab	11.27±0.88b	14.6±3.73ab