植酸和茶多酚复合抗氧化剂对辐照卤制鸡翅品质的影响
|
摘要
为减缓辐照卤制鸡翅氧化变质,延长其贮藏期,探讨天然抗氧化剂对提高辐照卤制鸡翅4℃条件下贮藏过程中氧化稳定性的作用效果与机制。对比7种抗氧化剂对·OH和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的清除率,分析不同植酸和茶多酚复配比例的协同处理效果。结果表明:植酸对·OH表现出较强的清除作用,当达最高质量浓度0.06 g/100 mL时,清除率达63%;茶多酚对DPPH自由基清除作用较强,在最高质量浓度0.06 g/100 mL时,清除率达94%;植酸和茶多酚按1∶1比例(0.01 g/100 mL植酸+0.01 g/100 mL茶多酚)复配时,样品pH值、过氧化值、酸价和硫代巴比妥酸值变化最小,协同抗氧化效果最佳,且样品的感官品质和色泽保持较好;采用电子鼻对卤制鸡翅的总体气味进行检测可知,不添加天然抗氧化剂且无辐照处理组与植酸和茶多酚配比1∶1处理组的差异较大,其结果与理化指标测定结果相一致,说明最佳抗氧化组合为0.01 g/100 mL植酸和0.01 g/100 mL茶多酚配比1∶1,其能较好地保持辐照卤制鸡翅的品质和风味。
In order to alleviate the oxidative deterioration and prolong the storage period of irradiated marinated chicken wings, we investigated the effect and underlying mechanism of natural antioxidants in improving the oxidative stability of irradiated marinated chicken wings stored at 4 ℃. Seven antioxidants were evaluated for their effect on scavenging of hydroxyl and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals. The synergism between phytic acid and tea polyphenols at different ratios was evaluated. The results showed that phytic acid exhibited potent hydroxyl radical scavenging activity with a percentage scavenging of 63% at 0.06 g/100 mL while tea polyphenols had powerful DPPH radical scavenging activity with a percentage scavenging of 94% at 0.06 g/100 mL. The best synergistic antioxidant effect was observed with a 1:1 mixture of phytic acid and tea polyphenols(0.01 g/100 mL each), and minimal changes in pH value, peroxide value(POV), acid value(AV) and thiobarbituric acid(TBA) value of chicken wings were observed with this mixture; the sample maintained good sensory quality and color. There was a significant difference in odor profile as assessed by electronic nose as well as physicochemical properties between the unirradiated control without natural antioxidant and irradiation plus addition of the antioxidant mixture, suggesting this antioxidant mixture was optimal for quality and flavor maintenance of irradiated marinated chicken wings.
In order to alleviate the oxidative deterioration and prolong the storage period of irradiated marinated chicken wings, we investigated the effect and underlying mechanism of natural antioxidants in improving the oxidative stability of irradiated marinated chicken wings stored at 4 ℃. Seven antioxidants were evaluated for their effect on scavenging of hydroxyl and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals. The synergism between phytic acid and tea polyphenols at different ratios was evaluated. The results showed that phytic acid exhibited potent hydroxyl radical scavenging activity with a percentage scavenging of 63% at 0.06 g/100 mL while tea polyphenols had powerful DPPH radical scavenging activity with a percentage scavenging of 94% at 0.06 g/100 mL. The best synergistic antioxidant effect was observed with a 1:1 mixture of phytic acid and tea polyphenols(0.01 g/100 mL each), and minimal changes in pH value, peroxide value(POV), acid value(AV) and thiobarbituric acid(TBA) value of chicken wings were observed with this mixture; the sample maintained good sensory quality and color. There was a significant difference in odor profile as assessed by electronic nose as well as physicochemical properties between the unirradiated control without natural antioxidant and irradiation plus addition of the antioxidant mixture, suggesting this antioxidant mixture was optimal for quality and flavor maintenance of irradiated marinated chicken wings.
引文
[1]姜颖.真空包装烤肠货架期预测及保鲜技术研究[D].烟台:烟台大学, 2012:3-4.
[2]赵爽.低温肉制品保鲜新技术研究进展及展望[J].现代化农业,2018(4):51-54. DOI:10.3969/j.issn.1001-0254.2018.04.026.
[3]袁先群.酱卤类低温肉制品品质变化研究[D].重庆:西南大学,2012:4-5.
[4]田昕.不同杀菌方式对真空包装盐焗鸡翅保藏品质的影响[D].北京:中国农业科学院, 2013:28-29.
[5]李成梁,靳国锋,马素敏,等.辐照对肉品品质影响及控制研究进展[J].食品科学, 2016, 37(21):291-298. DOI:10.7506/spkx1002-6630-201621046.
[6]POKOMY J. Are natural antioxidants better and safer than synthetic antioxidants[J].EuropeanJournalofLipidScienceand Technology,2007, 109(8):629-642. DOI:10.1002/ejlt.200700064.
[7]李阳,汪超,廖李,等.低剂量辐照和V C对鸡肉冷藏品质的影响[J].现代食品科技,2014(7):211-217.DOI:10.13982/j.mfst.1673-9078.2014.07.041.
[8]周向军,周健,冯进兵,等.4种模式美拉德反应条件及其产物抗氧化作用[J].食品与发酵工业, 2014, 40(6):27-36. DOI:10.13995/j.cnki.11-1802/ts.2014.06.019.
[9]李娜,骆琦,薛丽丽,等.辐照对烧鸡贮藏期品质的影响[J].食品研究与开发, 2017, 38(8):183-187. DOI:10.3969/j.issn.1005-6521.2017.08.043.
[10]MOHSENSM, AMMAR ASM.Totalphenoliccontentsand antioxidant activity of corn tassel extracts[J]. Food Chemistry, 2009,112(3):595-598. DOI:10.1016/j.foodchem.2008.06.01.
[11]许丹,龚燕丹,沈燕飞,等.反应温度对鸡骨蛋白酶解液美拉德产物光谱特性和抗氧化活性的影响[J].食品与发酵工业, 2015, 41(7):126-129. DOI:10.13995/j.cnki.11-1802/ts.201507023.
[12]李媛媛,潘玲,张燕.天然抗氧化剂联合作用对花生油氧化稳定性及风味特性的影响[J].食品工业科技, 2018, 39(5):241-249.DOI:10.13386/j.issn1002-0306.2018.05.046.
[13]章银良,蔡亚玲,李鑫.多指标评价L-赖氨酸-D-阿拉伯糖美拉德反应产物抗氧化活性[J].食品科技, 2018(1):267-271. DOI:10.13684/j.cnki.spkj.2018.01.048.
[14]SAKAI T, IMAI J, ITO T, et al. The novel antioxidant TA293 reveals the role of cytoplasmic hydroxyl radicals in oxidative stress-induced senescence and inflammation[J]. Biochemical and Biophysical Research Communications, 2017, 482(4):1183-1189. DOI:10.1016/j.bbrc.2016.12.009.
[15]AHN D U, LEE E J. Mechanisms and prevention of off-odor production and color changes in irradiated meat[J]. American Chemical Society Symposium Series, 2004, 875:43-46. DOI:10.1021/bk-2004-0875.ch004.
[16]BREWER S. Irradiation effects on meat color:a review[J]. Meat Science, 2004, 68(1):1-17. DOI:10.1016/j.meatsci.2004.02.007.
[17]KIM M S J, CHO A R, HAN J. Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation[J]. Food Control, 2013, 29(1):112-120. DOI:10.1016/j.foodcont.2012.05.060.
[18]朱雪蕊,季慧,杨颖,等.复合生物保鲜剂对延长低温肉制品货架期的研究[J].中国调味品, 2017, 42(4):23-25. DOI:10.3969/j.issn.1000-9973.2017.04.006.
[19]程述震,刘伟,冯晓琳,等.电子束辐照对冷鲜猪里脊肉品质及蛋白特性的影响[J].食品与发酵工业, 2017(3):155-160. DOI:10.13995/j.cnki.11-1802/ts.201703027.
[20]何立超,李成梁,马素敏,等.辐照对猪肉火腿肠风味与品质的影响[J].食品科学, 2017, 38(9):34-39. DOI:10.7506/spkx1002-6630-201709006.
[21]ZHANG Wenle, LI Na, FENG Yuyuan, et al. A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-vis spectrometry[J]. Food Chemistry, 2015, 185:326-332. DOI:10.1016/j.foodchem.2015.04.005.
[22]尚志远.超高压处理与天然抗氧化剂对马鹿肉品质影响的研究[D].吉林:吉林农业大学, 2011:34-35.
[23]章林,黄明,周光宏.天然抗氧化剂在肉制品中的应用研究进展[J].食品科学, 2012, 33(7):299-303.
[24]沈晓峰.天然抗氧化剂和可食性膜对腌腊肉制品抗氧化效果的研究[D].南京:南京农业大学, 2010:6-7.
[25]郭淑珍,哈益明,刘书亮,等.不同抗氧化剂对辐照熟五花肉脂肪氧化的影响[J].核农学报, 2008, 22(2):203-205.
[26]彭玲,徐远芳,张祺玲,等. 60Coγ射线辐照对酱卤鸡爪杀菌效果及品质的影响[J].食品与机械, 2017(12):116-120. DOI:CNKI:SUN:SP JX.0.2017-12-024.
[27]JOLAYEMI O S, TOKATLI F, BURATTI S, et al. Discriminative capacities of infrared spectroscopy and E-nose on Turkish olive oils[J].European Food Research and Technology, 2017, 243(11):2035-2042.DOI:10.1007/s00217-017-2909-z.
[28]ZHOU Chunli, MI Li, HU Xueyan, et al. Evaluation of three pumpkin species:correlation with physicochemical, antioxidant properties and classification using SPME-GC-MS and E-nose methods[J]. Journal of Food Science and Technology, 2017, 54(10):1-14. DOI:10.1007/s13197-017-2748-8.
[29]谢同平.稻谷储藏品质电子鼻快速判定技术研究[D].南京:南京财经大学, 2012:59-60.
[30]柴春祥,施婉君,蔡悦,等.电子鼻检测鸡肉新鲜度的研究[J].食品科学, 2008, 30(9):444-447. DOI:10.3321/j.issn:1002-6630.2008.09.102.
[2]赵爽.低温肉制品保鲜新技术研究进展及展望[J].现代化农业,2018(4):51-54. DOI:10.3969/j.issn.1001-0254.2018.04.026.
[3]袁先群.酱卤类低温肉制品品质变化研究[D].重庆:西南大学,2012:4-5.
[4]田昕.不同杀菌方式对真空包装盐焗鸡翅保藏品质的影响[D].北京:中国农业科学院, 2013:28-29.
[5]李成梁,靳国锋,马素敏,等.辐照对肉品品质影响及控制研究进展[J].食品科学, 2016, 37(21):291-298. DOI:10.7506/spkx1002-6630-201621046.
[6]POKOMY J. Are natural antioxidants better and safer than synthetic antioxidants[J].EuropeanJournalofLipidScienceand Technology,2007, 109(8):629-642. DOI:10.1002/ejlt.200700064.
[7]李阳,汪超,廖李,等.低剂量辐照和V C对鸡肉冷藏品质的影响[J].现代食品科技,2014(7):211-217.DOI:10.13982/j.mfst.1673-9078.2014.07.041.
[8]周向军,周健,冯进兵,等.4种模式美拉德反应条件及其产物抗氧化作用[J].食品与发酵工业, 2014, 40(6):27-36. DOI:10.13995/j.cnki.11-1802/ts.2014.06.019.
[9]李娜,骆琦,薛丽丽,等.辐照对烧鸡贮藏期品质的影响[J].食品研究与开发, 2017, 38(8):183-187. DOI:10.3969/j.issn.1005-6521.2017.08.043.
[10]MOHSENSM, AMMAR ASM.Totalphenoliccontentsand antioxidant activity of corn tassel extracts[J]. Food Chemistry, 2009,112(3):595-598. DOI:10.1016/j.foodchem.2008.06.01.
[11]许丹,龚燕丹,沈燕飞,等.反应温度对鸡骨蛋白酶解液美拉德产物光谱特性和抗氧化活性的影响[J].食品与发酵工业, 2015, 41(7):126-129. DOI:10.13995/j.cnki.11-1802/ts.201507023.
[12]李媛媛,潘玲,张燕.天然抗氧化剂联合作用对花生油氧化稳定性及风味特性的影响[J].食品工业科技, 2018, 39(5):241-249.DOI:10.13386/j.issn1002-0306.2018.05.046.
[13]章银良,蔡亚玲,李鑫.多指标评价L-赖氨酸-D-阿拉伯糖美拉德反应产物抗氧化活性[J].食品科技, 2018(1):267-271. DOI:10.13684/j.cnki.spkj.2018.01.048.
[14]SAKAI T, IMAI J, ITO T, et al. The novel antioxidant TA293 reveals the role of cytoplasmic hydroxyl radicals in oxidative stress-induced senescence and inflammation[J]. Biochemical and Biophysical Research Communications, 2017, 482(4):1183-1189. DOI:10.1016/j.bbrc.2016.12.009.
[15]AHN D U, LEE E J. Mechanisms and prevention of off-odor production and color changes in irradiated meat[J]. American Chemical Society Symposium Series, 2004, 875:43-46. DOI:10.1021/bk-2004-0875.ch004.
[16]BREWER S. Irradiation effects on meat color:a review[J]. Meat Science, 2004, 68(1):1-17. DOI:10.1016/j.meatsci.2004.02.007.
[17]KIM M S J, CHO A R, HAN J. Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation[J]. Food Control, 2013, 29(1):112-120. DOI:10.1016/j.foodcont.2012.05.060.
[18]朱雪蕊,季慧,杨颖,等.复合生物保鲜剂对延长低温肉制品货架期的研究[J].中国调味品, 2017, 42(4):23-25. DOI:10.3969/j.issn.1000-9973.2017.04.006.
[19]程述震,刘伟,冯晓琳,等.电子束辐照对冷鲜猪里脊肉品质及蛋白特性的影响[J].食品与发酵工业, 2017(3):155-160. DOI:10.13995/j.cnki.11-1802/ts.201703027.
[20]何立超,李成梁,马素敏,等.辐照对猪肉火腿肠风味与品质的影响[J].食品科学, 2017, 38(9):34-39. DOI:10.7506/spkx1002-6630-201709006.
[21]ZHANG Wenle, LI Na, FENG Yuyuan, et al. A unique quantitative method of acid value of edible oils and studying the impact of heating on edible oils by UV-vis spectrometry[J]. Food Chemistry, 2015, 185:326-332. DOI:10.1016/j.foodchem.2015.04.005.
[22]尚志远.超高压处理与天然抗氧化剂对马鹿肉品质影响的研究[D].吉林:吉林农业大学, 2011:34-35.
[23]章林,黄明,周光宏.天然抗氧化剂在肉制品中的应用研究进展[J].食品科学, 2012, 33(7):299-303.
[24]沈晓峰.天然抗氧化剂和可食性膜对腌腊肉制品抗氧化效果的研究[D].南京:南京农业大学, 2010:6-7.
[25]郭淑珍,哈益明,刘书亮,等.不同抗氧化剂对辐照熟五花肉脂肪氧化的影响[J].核农学报, 2008, 22(2):203-205.
[26]彭玲,徐远芳,张祺玲,等. 60Coγ射线辐照对酱卤鸡爪杀菌效果及品质的影响[J].食品与机械, 2017(12):116-120. DOI:CNKI:SUN:SP JX.0.2017-12-024.
[27]JOLAYEMI O S, TOKATLI F, BURATTI S, et al. Discriminative capacities of infrared spectroscopy and E-nose on Turkish olive oils[J].European Food Research and Technology, 2017, 243(11):2035-2042.DOI:10.1007/s00217-017-2909-z.
[28]ZHOU Chunli, MI Li, HU Xueyan, et al. Evaluation of three pumpkin species:correlation with physicochemical, antioxidant properties and classification using SPME-GC-MS and E-nose methods[J]. Journal of Food Science and Technology, 2017, 54(10):1-14. DOI:10.1007/s13197-017-2748-8.
[29]谢同平.稻谷储藏品质电子鼻快速判定技术研究[D].南京:南京财经大学, 2012:59-60.
[30]柴春祥,施婉君,蔡悦,等.电子鼻检测鸡肉新鲜度的研究[J].食品科学, 2008, 30(9):444-447. DOI:10.3321/j.issn:1002-6630.2008.09.102.