葡萄籽提取物对高氧包装肉饼肉色和提前褐变的影响

doi:10.1016/S2095-3119(21)63854-6

Journal of Integrative Agriculture ›› 2022, Vol. 21 ›› Issue (8): 2445-2455.DOI: 10.1016/S2095-3119(21)63854-6

所属专题：食品科学合辑Food Science

葡萄籽提取物对高氧包装肉饼肉色和提前褐变的影响

收稿日期:2021-05-31 接受日期:2021-10-29 出版日期:2022-08-01 发布日期:2021-10-29

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

YANG Xiao-yin^{1, 2*}, XU Bao-chen^{1, 2*}, LEI Hong-mei¹, LUO Xin^{1, 2}, ZHU Li-xian^{1, 2}, ZHANG Yi-min^{1, 2}, MAO Yan-wei^{1, 2}, LIANG Rong-rong^{1, 2}

¹Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, P.R.China
²National R&D Center for Beef Processing Technology, Tai’an 271018, P.R.China

Received:2021-05-31 Accepted:2021-10-29 Online:2022-08-01 Published:2021-10-29
About author:YANG Xiao-yin, E-mail: yangxiaoyin@sdau.edu.cn; XU Bao-chen, E-mail: xvbaoo0@gmail.com; Correspondence LIANG Rong-rong, E-mail: rrliang@sdau.edu.cn * These authors contributed equally to this study.
Supported by:
This work was supported by the National Natural Science Foundation of China (31871731), the Key Technology Research and Development Program of Shandong, China (2019GNC106050), the China Agriculture Research System of MOF and MARA (CARS-37), and the Key Technology Research and Development Program of Binzhou City, China (2019ZDYF010).

摘要/Abstract

摘要：

本研究调查了葡萄籽提取物（GSE）对高氧气调包装（HiOx-MAP）肉饼的生鲜肉色、熟制肉色和提前褐变的影响。GSE在肉饼中的添加量为0、0.1、0.25、0.5和0.75 g kg^-1。本研究测定了生肉饼在4℃贮藏10天过程中的表面肉色、pH值、脂肪氧化和菌落总数（TVC），测定了加热至66℃或71℃时肉饼的中心肉色和pH值。与对照组（0 g kg^-1GSE）相比，GSE改善了5-10天生肉饼的肉色稳定性 (P<0.05)，并且显著抑制了脂肪氧化和肌红蛋白氧化，但对TVC没有显著影响 (P>0.05)。添加0.5和0.75 g kg^-1 GSE的肉饼在贮藏后期熟制至66℃时，中心红度比对照组高(P<0.05)，并且减少了熟肉饼的PMB程度。以上结果表明，0.5和0.75 g kg^-1 GSE的添加可以改善HiOx-MAP肉饼的生鲜肉色并减少PMB的发生。

Abstract:

This study investigated the effects of grape seed extract (GSE) on fresh and cooked meat color and premature browning (PMB) in ground meat patties (85% beef and 15% pork back fat) packaged under high-oxygen modified atmospheres (HiOx-MAP). The GSE was added to patties at concentrations of 0, 0.10, 0.25, 0.50 and 0.75 g kg^–1. This study evaluated the surface color, pH, lipid oxidation, and total viable counts (TVC) of raw patties, and the internal color and pH of patties cooked to a temperature of 66 or 71°C over 10-day storage at 4°C. Compared with the control (0 g kg^–1 GSE), GSE improved the color stability (P<0.05) and significantly inhibited the lipid and myoglobin oxidation of raw patties from day 5 to 10, but GSE had no effect (P>0.05) on TVC. Patties containing 0.50 and 0.75 g kg^–1 GSE cooked to 66°C exhibited greater (P<0.05) interior redness than the control and reduced the PMB of cooked patties in the late storage stage. These results suggested that 0.50 and 0.75 g kg^–1 GSE can improve fresh meat color and minimize PMB of HiOx-MAP patties.

Key words: ground meat patties , grape seed extract , meat color , premature browning , high oxygen packaging , lipid oxidation

. 葡萄籽提取物对高氧包装肉饼肉色和提前褐变的影响[J]. Journal of Integrative Agriculture, 2022, 21(8): 2445-2455.

YANG Xiao-yin, XU Bao-chen, LEI Hong-mei, LUO Xin, ZHU Li-xian, ZHANG Yi-min, MAO Yan-wei, LIANG Rong-rong. Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging[J]. Journal of Integrative Agriculture, 2022, 21(8): 2445-2455.

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葡萄籽提取物对高氧包装肉饼肉色和提前褐变的影响

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

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