天然抗氧化剂替代部分亚硝酸钠对乳化肠护色及抗氧化效果的影响
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摘要
将迷迭香提取物、茶多酚、留兰香提取物、竹叶提取物及甘草提取物添加到乳化肠中,替代部分亚硝酸钠,研究其对乳化肠色泽稳定性和抗氧化性的影响。结果表明:与空白对照组相比,天然抗氧化剂的添加促进了亚硝酸钠的发色,延缓了乳化肠红度值(a*)的降低,降低了乳化肠的脂肪氧化程度。与0.010%的亚硝酸钠相比,竹叶提取物的护色作用较强,且添加量为0.030%时乳化肠的a*最大;留兰香提取物与茶多酚的护色效果次之,添加量分别为0.040%和0.024%时乳化肠的a*最大;迷迭香提取物与甘草提取物的护色效果最弱。与0.020%异抗坏血酸钠相比,茶多酚与竹叶提取物的抗氧化活性较强,它们的添加量为0.030%时表现出较好的抗氧化活性;迷迭香提取物与留兰香提取物的抗氧化效果次之,它们的添加量分别为0.030%和0.040%时具有较强的抗氧化活性;甘草提取物的抗氧化活性最弱。天然抗氧化剂对乳化肠中脂肪氧化的抑制作用与其对色泽的保护作用有着良好的对应关系,整体而言,竹叶提取物的护色及抗氧化效果最佳。
The effect of partial replacement of rosemary extract, tea polyphenol, spearmint extract, bamboo leaf extract and licorice extract for sodium nitrite on the color and oxidative stability of emulsified sausage was studied. The results showed that compared with the blank group, the addition of natural antioxidants promoted cured color development in the presence of sodium nitrite, retarded the decrease of redness value(a*) and decreased the degree of lipid oxidation in emulsion-type sausage. Compared with the addition of 0.010% sodium nitrite, bamboo leaf extract had a better color preservation performance, and the highest a* was obtained at an addition amount of 0.030%, followed by those observed with spearmint extract(0.040%) and tea polyphenol(0.024%). In contrast, the effects of rosemary extract and licorice extract were weakest. Compared with the addition of 0.020% sodium erythorbate, the inhibitory activities of tea polyphenol and bamboo leaf extract on lipid oxidation in sausage were higher, especially at an addition level of 0.030%, followed by rosemary extract(0.030%) and spearmint extract(0.040%). On the other hand, licorice extract was least effective at inhibiting lipid oxidation. On the basis of the above results, we concluded that the inhibitory effect of natural antioxidants on lipid oxidation had a good correlation with the color preservation of sausage. In general, bamboo leaf extract had the best performance in color preservation and inhibition of lipid oxidation in sausage.
The effect of partial replacement of rosemary extract, tea polyphenol, spearmint extract, bamboo leaf extract and licorice extract for sodium nitrite on the color and oxidative stability of emulsified sausage was studied. The results showed that compared with the blank group, the addition of natural antioxidants promoted cured color development in the presence of sodium nitrite, retarded the decrease of redness value(a*) and decreased the degree of lipid oxidation in emulsion-type sausage. Compared with the addition of 0.010% sodium nitrite, bamboo leaf extract had a better color preservation performance, and the highest a* was obtained at an addition amount of 0.030%, followed by those observed with spearmint extract(0.040%) and tea polyphenol(0.024%). In contrast, the effects of rosemary extract and licorice extract were weakest. Compared with the addition of 0.020% sodium erythorbate, the inhibitory activities of tea polyphenol and bamboo leaf extract on lipid oxidation in sausage were higher, especially at an addition level of 0.030%, followed by rosemary extract(0.030%) and spearmint extract(0.040%). On the other hand, licorice extract was least effective at inhibiting lipid oxidation. On the basis of the above results, we concluded that the inhibitory effect of natural antioxidants on lipid oxidation had a good correlation with the color preservation of sausage. In general, bamboo leaf extract had the best performance in color preservation and inhibition of lipid oxidation in sausage.
引文
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[12]杨皓彬,杨娜,柏雪,等.白茶中茶多酚提取工艺及抗氧化活性的研究[J].中国食品学报,2014,14(12):24-31.DOI:10.16429/j.1009-7848.2014.12.008.
[13]李海燕,赵芹,刘海梅.茶多酚在烤鲶鱼中的应用及抗氧化性能研究[J].食品研究与开发,2016,37(24):180-183.DOI:10.3969/j.issn.1005-6521.2016.24.043.
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[16]LIU Lingyi,XIA Boneng,JIN Cheng,et al.Chemical acylation of water-soluble antioxidant of bamboo leaves(AOB-w)and functional evaluation of oil-soluble AOB(c AOB-o)[J].Journal of Food Science,2014,79(10):1886-1894.DOI:10.1111/1750-3841.12578.
[17]LIU Lingyi,PANG Meirong,ZHANG Ying.Lipase-catalyzed regioselective synthesis of flavone C-glucosides esters and high-efficiency oil-soluble antioxidant of bamboo leaves(e AOB-o)[J].European Journal of Lipid Science and Technology,2015,117(10):1636-1646.DOI:10.1002/ejlt.201400541.
[18]XU Jiang,QIAN Junqing,LI Shangqian.Enzymatic acylation of isoorientin isolated from antioxidant of bamboo leaves with palmitic acid and antiradical activity of the acylated derivatives[J].European Food Research and Technology,2014,239(4):661-667.DOI:10.1007/s00217-014-2262-4.
[19]楼鼎鼎,张英,吴晓琴,等.竹叶抗氧化物(AOB)在唯新西式灌肠中的应用[J].食品与发酵工业,2004,30(8):13-17.DOI:10.3321/j.issn:0253-990X.2004.08.004.
[20]中华人民共和国卫生部.食品安全国家标准食品添加剂使用标准:GB 2760-2011[S].北京:中国标准出版社,2011.
[21]MORONEY N C,O’GRADY M N,O’DOHERTY J V,et al.Effect of a brown seaweed(Laminaria digitata)extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties[J].Meat Science,2013,94(3):304-311.DOI:10.1016/j.meatsci.2013.02.010.
[22]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中过氧化值的测定:GB 5009.227-2016[S].北京:中国标准出版社,2016.
[23]GANH?O R,ESTéVEZ M,ARMENTEROS M,et al.Mediterranean berries as inhibitors of lipid oxidation in porcine burgerpatties subjected to cooking and chilled storage[J].Journal of Integrative Agriculture,2013,12:1982-1992.DOI:10.1016/S2095-3119(13)60636-X.
[24]MANCINI S,PREZIUSO G,DAL BOSCO A,et al.Effect of turmeric powder(Curcuma longa L.)and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers[J].Meat Science,2015,110:93-100.DOI:10.1016/j.meatsci.2015.07.005.
[25]JONES-HAMLOW K A,TAVáREZ M A,SCHROEDER A L,et al.Lipid oxidation,sensory characteristics,and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12weeks[J].Journal of Food Science and Nutrition,2016,4(3):355-363.DOI:10.1002/fsn3.297.
[26]NI Na,WANG Zhenju,WANG Linchen,et al.Reduction of sodium chloride levels in emulsified lamb sausages:the effect of lamb plasma protein on the gel properties,sensory characteristics,and microstructure[J].Food Science and Biotechnology,2014,23(4):1137-1143.DOI:10.1007/s10068-014-0155-8.
[27]KEOKAMNERD T,ACTON J C,HAN I Y,et al.Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere[J].Poultry Science,2008,87(1):170-179.DOI:10.3382/ps.2007-00066.
[28]黄丹,冯治平,陈弘.茶多酚对香肠抗氧化作用的研究[J].食品科技,2003(12):53-54.DOI:10.3969/j.issn.1005-9989.2003.12.018.
[29]FERNáNDEZ-LóPEZ J,ZHI N,ALESON-CARBONELL L,et al.Antioxidant and antibacterial activities of natural extracts:application in beef meatballs[J].Meat Science,2005,69(3):371-380.DOI:10.1016/j.meatsci.2004.08.004.
[30]HAAK L,RAES K,DE SMET S.Effect of plant phenolics,tocopherol and ascorbic acid on oxidative stability of pork patties[J].Journal of the Science of Food and Agriculture,2009,89(8):1360-1365.DOI:10.1002/jsfa.3595.
[31]LIU D C,TSAU R T,LIN Y C,et al.Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage[J].Food Chemistry,2009,117(1):106-113.DOI:10.1016/j.foodchem.2009.03.083.
[32]安攀宇,陈韬.复配天然抗氧化剂在川味香肠中的应用[J].肉类研究,2012,26(2):37-42.
[33]霍晓娜,李兴民,谢辉,等.天然抗氧化剂对控制猪肉脂肪氧化及保鲜效果研究[J].食品与发酵工业,2005,31(10):145-148.DOI:10.3321/j.issn:0253-990X.2005.10.038.
[34]NASSU R T,GON?ALVES L A G,DA SILVA M A A P,et al.Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant[J].Meat Science,2003,63(1):43-49.DOI:10.1016/S0309-1740(02)00051-7.
[2]ZARRINGHALAMI S,SAHARI M A,HAMIDI-ESFEHANI Z.Partial replacement of nitrite by annatto as a colour additive in sausage[J].Meat Science,2009,81(1):281-284.DOI:10.1016/j.meatsci.2008.08.003.
[3]NAKATANI N,INATANI R.Two antioxidative diterpenes from rosemary(Rosmarinus officinalis L.)and a revised structure for rosmanol[J].Bioscience Biotechnology and Biochemistry,2014,48(8):2081-2085.DOI:10.1080/00021369.1984.10866436.
[4]RA?KOVI?A,MILANOVI?I,PAVLOVI?N,et al.Antioxidant activity of rosemary(Rosmarinus officinalis L.)essential oil and its hepatoprotective potential[J].BMC Complementary and Alternative Medicine,2014,14(1):225-233.DOI:10.1186/1472-6882-14-225.
[5]TOHMA S,TURAN S.Rosemary plant(Rosmarinus officinalis L.),solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying[J].European Journal of Lipid Science and Technology,2015,117(12):1978-1990.DOI:10.1002/ejlt.201400382.
[6]HENDEL N,LAROUS L,BELBEY L.Antioxidant activity of rosemary(Rosmarinus offcinalis L.)and its in vitro inhibitory effect on Penicillium digitatum[J].International Food Research Journal,2016,23(4):1725-1732.
[7]HERNáNDEZ E H,PONCE E A,JARAMILLO M E F,et al.Antioxidant effect rosemary(Rosmarinus officinalis L.)and oregano(Origanum vulgare L.)extracts on TBARs and colour of model raw pork batters[J].Meat Science,2009,81:410-417.DOI:10.1016/j.meatsci.2008.09.004.
[8]未伟,张坤生,任云霞.几种天然抗氧化剂对乳化香肠色度值的影响[J].食品工业科技,2011(9):343-345.DOI:10.13386/j.issn1002-0306.2011.09.085.
[9]ROBBINS K,SEWALT V.Extending freshness with rosemary extract[J].Food Technology,2005,16(8):534-535.
[10]孙卫青.迷迭香对西式切片火腿色泽和氧化稳定效应的研究[J].食品科技,2014(4):116-121.DOI:10.13684/j.cnki.spkj.2014.04.026.
[11]曾伟,梁天绪.迷迭香提取物在油脂和肉类制品中的应用[J].中国食品添加剂,2000(3):42-46.
[12]杨皓彬,杨娜,柏雪,等.白茶中茶多酚提取工艺及抗氧化活性的研究[J].中国食品学报,2014,14(12):24-31.DOI:10.16429/j.1009-7848.2014.12.008.
[13]李海燕,赵芹,刘海梅.茶多酚在烤鲶鱼中的应用及抗氧化性能研究[J].食品研究与开发,2016,37(24):180-183.DOI:10.3969/j.issn.1005-6521.2016.24.043.
[14]鲁吉珂,郝利民,陶如玉,等.不同纯度茶多酚和茶黄素的抗氧化活性[J].食品科学,2015,36(17):17-21.DOI:10.7506/spkx1002-6630-201517004.
[15]杜伟,张振中,郭海英.降低火腿肠中亚硝酸钠含量的研究[J].肉类研究,2003,16(4):6-8.
[16]LIU Lingyi,XIA Boneng,JIN Cheng,et al.Chemical acylation of water-soluble antioxidant of bamboo leaves(AOB-w)and functional evaluation of oil-soluble AOB(c AOB-o)[J].Journal of Food Science,2014,79(10):1886-1894.DOI:10.1111/1750-3841.12578.
[17]LIU Lingyi,PANG Meirong,ZHANG Ying.Lipase-catalyzed regioselective synthesis of flavone C-glucosides esters and high-efficiency oil-soluble antioxidant of bamboo leaves(e AOB-o)[J].European Journal of Lipid Science and Technology,2015,117(10):1636-1646.DOI:10.1002/ejlt.201400541.
[18]XU Jiang,QIAN Junqing,LI Shangqian.Enzymatic acylation of isoorientin isolated from antioxidant of bamboo leaves with palmitic acid and antiradical activity of the acylated derivatives[J].European Food Research and Technology,2014,239(4):661-667.DOI:10.1007/s00217-014-2262-4.
[19]楼鼎鼎,张英,吴晓琴,等.竹叶抗氧化物(AOB)在唯新西式灌肠中的应用[J].食品与发酵工业,2004,30(8):13-17.DOI:10.3321/j.issn:0253-990X.2004.08.004.
[20]中华人民共和国卫生部.食品安全国家标准食品添加剂使用标准:GB 2760-2011[S].北京:中国标准出版社,2011.
[21]MORONEY N C,O’GRADY M N,O’DOHERTY J V,et al.Effect of a brown seaweed(Laminaria digitata)extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties[J].Meat Science,2013,94(3):304-311.DOI:10.1016/j.meatsci.2013.02.010.
[22]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中过氧化值的测定:GB 5009.227-2016[S].北京:中国标准出版社,2016.
[23]GANH?O R,ESTéVEZ M,ARMENTEROS M,et al.Mediterranean berries as inhibitors of lipid oxidation in porcine burgerpatties subjected to cooking and chilled storage[J].Journal of Integrative Agriculture,2013,12:1982-1992.DOI:10.1016/S2095-3119(13)60636-X.
[24]MANCINI S,PREZIUSO G,DAL BOSCO A,et al.Effect of turmeric powder(Curcuma longa L.)and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers[J].Meat Science,2015,110:93-100.DOI:10.1016/j.meatsci.2015.07.005.
[25]JONES-HAMLOW K A,TAVáREZ M A,SCHROEDER A L,et al.Lipid oxidation,sensory characteristics,and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12weeks[J].Journal of Food Science and Nutrition,2016,4(3):355-363.DOI:10.1002/fsn3.297.
[26]NI Na,WANG Zhenju,WANG Linchen,et al.Reduction of sodium chloride levels in emulsified lamb sausages:the effect of lamb plasma protein on the gel properties,sensory characteristics,and microstructure[J].Food Science and Biotechnology,2014,23(4):1137-1143.DOI:10.1007/s10068-014-0155-8.
[27]KEOKAMNERD T,ACTON J C,HAN I Y,et al.Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere[J].Poultry Science,2008,87(1):170-179.DOI:10.3382/ps.2007-00066.
[28]黄丹,冯治平,陈弘.茶多酚对香肠抗氧化作用的研究[J].食品科技,2003(12):53-54.DOI:10.3969/j.issn.1005-9989.2003.12.018.
[29]FERNáNDEZ-LóPEZ J,ZHI N,ALESON-CARBONELL L,et al.Antioxidant and antibacterial activities of natural extracts:application in beef meatballs[J].Meat Science,2005,69(3):371-380.DOI:10.1016/j.meatsci.2004.08.004.
[30]HAAK L,RAES K,DE SMET S.Effect of plant phenolics,tocopherol and ascorbic acid on oxidative stability of pork patties[J].Journal of the Science of Food and Agriculture,2009,89(8):1360-1365.DOI:10.1002/jsfa.3595.
[31]LIU D C,TSAU R T,LIN Y C,et al.Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage[J].Food Chemistry,2009,117(1):106-113.DOI:10.1016/j.foodchem.2009.03.083.
[32]安攀宇,陈韬.复配天然抗氧化剂在川味香肠中的应用[J].肉类研究,2012,26(2):37-42.
[33]霍晓娜,李兴民,谢辉,等.天然抗氧化剂对控制猪肉脂肪氧化及保鲜效果研究[J].食品与发酵工业,2005,31(10):145-148.DOI:10.3321/j.issn:0253-990X.2005.10.038.
[34]NASSU R T,GON?ALVES L A G,DA SILVA M A A P,et al.Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant[J].Meat Science,2003,63(1):43-49.DOI:10.1016/S0309-1740(02)00051-7.