刺梨水提物对牦牛肉糜贮藏过程蛋白质和脂质氧化影响的研究

贾琴; 黄予豫; 唐善虎; 李思宁; 李琼帅; 李锦锦; 莫然

doi:10.13386/j.issn1002-0306.2022050210

刺梨水提物对牦牛肉糜贮藏过程蛋白质和脂质氧化影响的研究

Effects of Rosa roxburghii Tratt Aqueous Extract on Protein and Lipid Oxidation of Minced Yak Meat during Storage

摘要

摘要: 本研究旨在探讨刺梨水提物（Rosa roxburghii Tratt Aqueous Extract，RRTAE）对牦牛肉糜在贮藏过程蛋白质和脂质氧化的影响规律。与空白对照、0.02%二丁基羟基甲苯（Butylated Hydroxy Toluene，BHT）进行比较，添加0.02%、0.10%、0.20% RRTAE到牦牛肉糜中，测定贮藏1、3、6、9 d各组牦牛肉糜的色泽、pH、硫代巴比妥酸（Thiobarbituric Acid Reactive Substances，TBARS）值、荧光化合物（有机相δ For、水相δ Faq）、共轭二烯（Conjugated Diolefins，CD）值、羰基含量、表面疏水性、色氨酸含量、二聚酪氨酸含量、感官品质。结果表明，与空白对照、阳性对照（0.02%BHT）相比，0.10%、0.20%RRTAE可显著降低牦牛肉糜的pH（P<0.05），0.02%RRTAE与阳性对照组效果接近，且RRTAE可改善其感官品质，显著抑制a^*、b^*值的降低（P<0.05），但对L^*值有一定的负面作用；0.02% RRTAE可显著降低其TBARS值、二聚酪氨酸含量（P<0.05），且抑制效果随RRTAE添加量的增加而提高；添加0.20% RRTAE可显著降低其δ Faq、羰基含量、表面疏水性、色氨酸荧光值（P<0.05）。本研究认为，RRTAE具有改善牦牛肉糜贮藏过程理化特性的作用，可以作为肉糜保鲜中有潜力的抗氧化剂。

Abstract: The objective of this study was to investigate the effect of Rosa roxburghii Tratt aqueous extract (RRTAE) on protein and lipid oxidation of minced yak meat during storage. Compared with the blank control and positive control of 0.02% butylated hydroxy toluene (BHT), 0.02%, 0.10%, and 0.20% RRTAE were added to minced yak meat. The color, pH, thiobarbituric acid reactive substances (TBARS) value, fluorescent compounds (organic phase δ For, aqueous phase δ Faq), conjugated diolefins (CD) value, carbonyl content, surface hydrophobicity, tryptophan content, dimertyrosine content, and sensory quality of minced yak meat in each group were evaluated on the day 1, 3, 6 and 9 during the storage. The results showed that added 0.10% or 0.20% RRTAE in the minced yak meat could significantly reduce the pH (P<0.05), and 0.02% RRTAE had similar effectiveness comparing with the positive control. RRTAE improved sensory quality, significantly inhibited the decrease of a^* and b^* values (P<0.05), but impaired to the L^* value. Addition of 0.02% RRTAE significantly lowered the TBARS value and dimertyrosine content (P<0.05), and this effect strengthened with the elevation of RRTAE level. Adding 0.20% RRTAE in minced yak meat also significantly reduced the δ Faq, carbonyl content, surface hydrophobicity, and tryptophan fluorescence value (P<0.05). The results suggest that RRTAE can improve the physico-chemical properties of minced yak meat during storage, and may be a potential antioxidant in minced meat storage.