响应面法优化天然抗氧化剂抑制调理鸡排褪色和脂质氧化工艺
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摘要
目的:为延缓调理鸡排贮藏期间的褪色和脂质氧化,研究迷迭香提取物和抗坏血酸对其红度(a*)值和脂肪氧化的影响。方法:采用单因素试验结合中心组合试验设计,对腌制液中迷迭香提取物和抗坏血酸的添加量进行优化,以a*值和脂肪氧化值作为响应值筛选最佳配比。结果:单因素和响应面试验结果表明,迷迭香提取物和抗坏血酸添加量对鸡排a*值和脂肪氧化值具有显著影响。以a*值和脂肪氧化值为响应值,得到2个二次多项式回归方程,决定系数R2分别为0.932 0、0.886 3,失拟项的P值均大于0.05,说明2个模型均建立有效。迷迭香提取物的一次项(P<0.05)、抗坏血酸的一次项和二次项(P<0.01)对鸡排a*值影响显著;迷迭香提取物的一次项(P<0.01)和抗坏血酸的二次项(P<0.05)对脂肪氧化影响显著。结论:当设定a*值最高、脂肪氧化值最低时,获得最佳复配参数为迷迭香添加量0.198 g/kg、抗坏血酸添加量0.255 g/kg,经验证实验测得50 d后调理鸡排的a*值为21.88,脂肪氧化值为0.59 mg/kg,与拟合结果一致。
Objective: The aim of this study was to address the effect of rosemary extract and ascorbic acid separately and in combination on redness(a* value) and lipid oxidation in prepared chicken steak for the purpose of delaying discoloration and lipid oxidation during its storage. Methods: The concentrations of rosemary extract and ascorbic acid in the marinade were optimized using one-factor-at-a-time method and response surface methodology based on central composite design.The responses were a* value and thiobarbituric acid reactive substances(TBARS) value. Results: The addition of rosemary extract and ascorbic acid had signi?cant in?uences on both a* and TBARS values. The coef?cients of determination(R2)of the two quadratic polynomial regression models were found to be 0.932 0 and 0.886 3, respectively, and lack-of-fit test revealed a non-signi?cant value for the models(P > 0.05), indicating that the models appropriately explain the variability of the observed responses. The linear term of rosemary extract(P < 0.05) and the linear and quadratic terms of ascorbic acid(P < 0.01) signi?cantly in?uenced a* value, and the linear term of rosemary extract(P < 0.01)and the quadratic term of ascorbic acid(P < 0.05) signi?cantly in?uenced TBARS value. Conclusion: The highest a*value and the lowest TBARS value were simultaneously obtained by the addition of rosemary extract at 0.198 g/kg and ascorbic acid at 0.255 g/kg. After 50 d storage, a* and TBARS values were experimentally measured as 21.88 and0.59 mg/kg, which were consistent with the ?tted results.
Objective: The aim of this study was to address the effect of rosemary extract and ascorbic acid separately and in combination on redness(a* value) and lipid oxidation in prepared chicken steak for the purpose of delaying discoloration and lipid oxidation during its storage. Methods: The concentrations of rosemary extract and ascorbic acid in the marinade were optimized using one-factor-at-a-time method and response surface methodology based on central composite design.The responses were a* value and thiobarbituric acid reactive substances(TBARS) value. Results: The addition of rosemary extract and ascorbic acid had signi?cant in?uences on both a* and TBARS values. The coef?cients of determination(R2)of the two quadratic polynomial regression models were found to be 0.932 0 and 0.886 3, respectively, and lack-of-fit test revealed a non-signi?cant value for the models(P > 0.05), indicating that the models appropriately explain the variability of the observed responses. The linear term of rosemary extract(P < 0.05) and the linear and quadratic terms of ascorbic acid(P < 0.01) signi?cantly in?uenced a* value, and the linear term of rosemary extract(P < 0.01)and the quadratic term of ascorbic acid(P < 0.05) signi?cantly in?uenced TBARS value. Conclusion: The highest a*value and the lowest TBARS value were simultaneously obtained by the addition of rosemary extract at 0.198 g/kg and ascorbic acid at 0.255 g/kg. After 50 d storage, a* and TBARS values were experimentally measured as 21.88 and0.59 mg/kg, which were consistent with the ?tted results.
引文
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[8]CIOBANU M M,LAZAR R,POP C,et al.The influence of the temperature and of the freezing time on broiler chicken meat color[J].Scientific Papers Animal Science&Biotechnologies,2015,42(4):549-565.DOI:10.1177/001979398904200406.
[9]ZSKRYS P I,HOGAN S A,O’SULLIVAN M G,et al.Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere[J].Meat Science,2008,79(4):648-655.DOI:10.1016/j.meatsci.2007.10.030.
[10]KARRE L,LOPEZ K,GETTY K J.Natural antioxidants in meat and poultry products[J].Meat Science,2013,94(2):220-227.DOI:10.1016/j.meatsci.2013.01.007.
[11]ROHLIK B A,PIPEK P,PANEK J.The effect of natural antioxidants on the colour of dried/cooked sausages[J].Czech Journal of Food Sciences,2010,28(4):249-257.DOI:10.17221/345/2009-CJFS.
[12]CARVAJAL M,MARTINEZ M R,MARTINEZ-SANCHEZ F,et al.Effect of ascorbic acid addition to peppers on paprika quality[J].Journal of the Science of Food and Agriculture,1997,75(4):442-446.DOI:10.1002/(SICI)1097-0010(199712)75:4<442::AID-JSFA899>3.0.CO;2-1.
[13]BLOKHINA O,VIROLAINEN E,FAGERSTEDT K V.Antioxidants,oxidative damage and oxygen deprivation stress:a review[J].Annals of Botany,2003,91(2):179-180.DOI:10.1093/aob/mcf118.
[14]陈菁.辣椒红色素的稳定性及在猪肉糜中的应用[D].南京:南京农业大学,2013.
[15]ROHLIK B A,PIPEK P,PANEK J.The effect of natural antioxidants on the colour and lipid stability of paprika salami[J].Czech Journal of Food Sciences,2013,31(4):307-312.DOI:10.17221/327/2012-CJFS.
[16]SALIH A M,SMITH D M,PRICE J F,et al.Modified extraction2-thiobarbituric acid method for measuring lipid oxidation in poultry[J].Poultry Science,1987,66(9):1483-1488.DOI:10.3382/ps.0661483.
[17]UTRERA M,MORCUENDE D,ESTEVEZ M.Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties[J].LWT-Food Science and Technology,2014,56(1):62-68.DOI:10.1016/j.lwt.2013.10.040.
[18]GOMEZ R,ALVAREZORTI M,PARDO J E.Influence of the paprika type on redness loss in red line meat products[J].Meat Science,2008,80(3):823-828.DOI:10.1016/j.meatsci.2008.03.031.
[19]SUZUKI K,MORI M.Carotenoid composition of new cultivar of Capsicum annuum during maturation and its high capsanthin content[J].Nippon Shokuhin Kagaku Kogaku Kaishi,2003,50(7):324-326.DOI:10.3136/nskkk.50.324.
[20]BIACS P A,CZINKOTAI B,HOSCHKE A.Factors affecting stability of colored substances in paprika powders[J].Journal of Agricultural&Food Chemistry,1992,40(3):363-367.DOI:10.1021/jf00015a001.
[21]MORAIS H,RODRIGUES P,RAMOS C,et al.Effect of ascorbic acid on the stability ofβ-carotene and capsanthin in paprika(Capsicum annuum)powder[J].Die Nahrung,2002,46(5):308-309.DOI:10.1002/1521-3803(20020901)46:5<308::AID-FOOD308>3.0.CO;2-B.
[22]SHIN D K,YANG H S,MIN B R,et al.Evaluation of antioxidant effects of vitamins C and E alone and in combination with sorghum bran in a cooked and stored chicken sausage[J].Korean Journal for Food Science of Animal Resources,2011,31(5):693-700.DOI:10.5851/kosfa.2011.31.5.693.
[23]BRADSHAW M P,BARRIL C,CLARK A C,et al.Ascorbic acid:a review of its chemistry and reactivity in relation to a wine environment[J].Critical Reviews in Food Science Nutrition,2011,51(6):479-498.DOI:10.1080/10408391003690559.
[24]靳烨.抗坏血酸、烟酸和pH对香肠发色和色素稳定性的影响[J].肉类研究,1994,8(4):22-25.
[25]FADEL O,EL K K,MORANDAT S.The natural antioxidant rosmarinic acid spontaneously penetrates membranes to inhibit lipid peroxidation in situ[J].Biochimica et Biophysica Acta,2011,1808(12):2973-2980.DOI:10.1016/j.bbamem.2011.08.011.
[26]SEYDIM A C,GUZELSEYDIM Z B,ACTON J C,et al.Effects of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat[J].Journal of Food Science,2010,71(1):S71-S76.DOI:10.1111/j.1365-2621.2006.tb12409.x.
[27]曹姗,祖元刚,张琳,等.LC-MS/MS方法同时检测超声提取迷迭香(Rosmarnus ofifcinalis L.)叶片中的4种主要成分[J].食品科学,2012,33(20):196-200.
[28]贾娜,陈璐,孔保华.迷迭香提取物对牛肉丸冻藏过程中脂肪氧化和品质特性的影响[J].现代食品科技,2015,31(9):117-123.DOI:10.13982/j.mfst.1673-9078.2015.9.020.
[29]李婷婷,励建荣,CHEN J R,等.迷迭香提取物对大黄鱼货架期的影响[J].食品工业科技,2013,34(16):313-317.DOI:10.13386/j.issn1002-0306.2013.16.012.
[30]SCHAEFER D M,LIU Q,FAUSTMAN C,et al.Supranutritional administration of vitamins E and C improves oxidative stability of beef[J].Journal of Nutrition,1995,125(Suppl 6):1792S.DOI:10.1093/jn/125.suppl_6.1792S.
[31]SáNCHEZ-ESCALANTE A,DJENANE D,TORRESCANO G,et al.The effects of ascorbic acid,taurine,carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere[J].Meat Science,2001,58(4):421-429.DOI:10.1016/S0309-1740(01)00045-6.
[32]MITSUMOTO M,CASSENS R G,SCHAEFER D M,et al.Pigment stability improvement in beef steak by ascorbic acid application[J].Journal of Food Science,2010,56(3):857-858.DOI:10.1111/j.1365-2621.1991.tb05399.x.
[33]BENEDICT R C,STRANGE E D,SWIFT C E.Effect of lipid antioxidants on the stability of meat during storage[J].Journal of Agricultural&Food Chemistry,1975,23(2):167-173.DOI:10.1021/jf60198a023.
[2]文杰.肉鸡业产销形势与后市分析研究[J].北方牧业,2009(16):11-13.DOI:CNKI:SUN:BFMY.0.2009-16-016.
[3]BROWN P M.Spices,seasonings,and flavors:ingredients in meat products[M].New York:Springer,2009:199-210.
[4]AGUIRREZ BAL M M,MATEO J,DOMA NGUEZ M C,et al.The effect of paprika,garlic and salt on rancidity in dry sausages[J].Meat Science,2000,54(1):77-81.DOI:10.1016/S0309-1740(99)00074-1.
[5]SIES H,STAHL W,SUNDQUIST A R.Antioxidant functions of vitamins.Vitamins E and C,beta-carotene,and other carotenoids[J].Annals of the New York Academy of Sciences,1992,669(1):7-8.DOI:10.1111/j.1749-6632.1992.tb17085.x.
[6]ZHANG L X,COONEY R V,BERTRAM J S.Carotenoids enhance gap junctional communication and inhibit lipid peroxidation in C3H/10T1/2 cells:relationship to their cancer chemopreventive action[J].Carcinogenesis,1991,12(11):2109-2112.DOI:10.1093/carcin/12.11.2109.
[7]LING P P,RUZHITSKY V N,KAPANIDIS A N,et al.Correlation between color machine vision and colorimeter for food applications[J].Chemical Markers for Processed&Stored Foods,1996,631:253-278.DOI:10.1021/bk-1996-0631.ch023.
[8]CIOBANU M M,LAZAR R,POP C,et al.The influence of the temperature and of the freezing time on broiler chicken meat color[J].Scientific Papers Animal Science&Biotechnologies,2015,42(4):549-565.DOI:10.1177/001979398904200406.
[9]ZSKRYS P I,HOGAN S A,O’SULLIVAN M G,et al.Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere[J].Meat Science,2008,79(4):648-655.DOI:10.1016/j.meatsci.2007.10.030.
[10]KARRE L,LOPEZ K,GETTY K J.Natural antioxidants in meat and poultry products[J].Meat Science,2013,94(2):220-227.DOI:10.1016/j.meatsci.2013.01.007.
[11]ROHLIK B A,PIPEK P,PANEK J.The effect of natural antioxidants on the colour of dried/cooked sausages[J].Czech Journal of Food Sciences,2010,28(4):249-257.DOI:10.17221/345/2009-CJFS.
[12]CARVAJAL M,MARTINEZ M R,MARTINEZ-SANCHEZ F,et al.Effect of ascorbic acid addition to peppers on paprika quality[J].Journal of the Science of Food and Agriculture,1997,75(4):442-446.DOI:10.1002/(SICI)1097-0010(199712)75:4<442::AID-JSFA899>3.0.CO;2-1.
[13]BLOKHINA O,VIROLAINEN E,FAGERSTEDT K V.Antioxidants,oxidative damage and oxygen deprivation stress:a review[J].Annals of Botany,2003,91(2):179-180.DOI:10.1093/aob/mcf118.
[14]陈菁.辣椒红色素的稳定性及在猪肉糜中的应用[D].南京:南京农业大学,2013.
[15]ROHLIK B A,PIPEK P,PANEK J.The effect of natural antioxidants on the colour and lipid stability of paprika salami[J].Czech Journal of Food Sciences,2013,31(4):307-312.DOI:10.17221/327/2012-CJFS.
[16]SALIH A M,SMITH D M,PRICE J F,et al.Modified extraction2-thiobarbituric acid method for measuring lipid oxidation in poultry[J].Poultry Science,1987,66(9):1483-1488.DOI:10.3382/ps.0661483.
[17]UTRERA M,MORCUENDE D,ESTEVEZ M.Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties[J].LWT-Food Science and Technology,2014,56(1):62-68.DOI:10.1016/j.lwt.2013.10.040.
[18]GOMEZ R,ALVAREZORTI M,PARDO J E.Influence of the paprika type on redness loss in red line meat products[J].Meat Science,2008,80(3):823-828.DOI:10.1016/j.meatsci.2008.03.031.
[19]SUZUKI K,MORI M.Carotenoid composition of new cultivar of Capsicum annuum during maturation and its high capsanthin content[J].Nippon Shokuhin Kagaku Kogaku Kaishi,2003,50(7):324-326.DOI:10.3136/nskkk.50.324.
[20]BIACS P A,CZINKOTAI B,HOSCHKE A.Factors affecting stability of colored substances in paprika powders[J].Journal of Agricultural&Food Chemistry,1992,40(3):363-367.DOI:10.1021/jf00015a001.
[21]MORAIS H,RODRIGUES P,RAMOS C,et al.Effect of ascorbic acid on the stability ofβ-carotene and capsanthin in paprika(Capsicum annuum)powder[J].Die Nahrung,2002,46(5):308-309.DOI:10.1002/1521-3803(20020901)46:5<308::AID-FOOD308>3.0.CO;2-B.
[22]SHIN D K,YANG H S,MIN B R,et al.Evaluation of antioxidant effects of vitamins C and E alone and in combination with sorghum bran in a cooked and stored chicken sausage[J].Korean Journal for Food Science of Animal Resources,2011,31(5):693-700.DOI:10.5851/kosfa.2011.31.5.693.
[23]BRADSHAW M P,BARRIL C,CLARK A C,et al.Ascorbic acid:a review of its chemistry and reactivity in relation to a wine environment[J].Critical Reviews in Food Science Nutrition,2011,51(6):479-498.DOI:10.1080/10408391003690559.
[24]靳烨.抗坏血酸、烟酸和pH对香肠发色和色素稳定性的影响[J].肉类研究,1994,8(4):22-25.
[25]FADEL O,EL K K,MORANDAT S.The natural antioxidant rosmarinic acid spontaneously penetrates membranes to inhibit lipid peroxidation in situ[J].Biochimica et Biophysica Acta,2011,1808(12):2973-2980.DOI:10.1016/j.bbamem.2011.08.011.
[26]SEYDIM A C,GUZELSEYDIM Z B,ACTON J C,et al.Effects of rosemary extract and sodium lactate on quality of vacuum-packaged ground ostrich meat[J].Journal of Food Science,2010,71(1):S71-S76.DOI:10.1111/j.1365-2621.2006.tb12409.x.
[27]曹姗,祖元刚,张琳,等.LC-MS/MS方法同时检测超声提取迷迭香(Rosmarnus ofifcinalis L.)叶片中的4种主要成分[J].食品科学,2012,33(20):196-200.
[28]贾娜,陈璐,孔保华.迷迭香提取物对牛肉丸冻藏过程中脂肪氧化和品质特性的影响[J].现代食品科技,2015,31(9):117-123.DOI:10.13982/j.mfst.1673-9078.2015.9.020.
[29]李婷婷,励建荣,CHEN J R,等.迷迭香提取物对大黄鱼货架期的影响[J].食品工业科技,2013,34(16):313-317.DOI:10.13386/j.issn1002-0306.2013.16.012.
[30]SCHAEFER D M,LIU Q,FAUSTMAN C,et al.Supranutritional administration of vitamins E and C improves oxidative stability of beef[J].Journal of Nutrition,1995,125(Suppl 6):1792S.DOI:10.1093/jn/125.suppl_6.1792S.
[31]SáNCHEZ-ESCALANTE A,DJENANE D,TORRESCANO G,et al.The effects of ascorbic acid,taurine,carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere[J].Meat Science,2001,58(4):421-429.DOI:10.1016/S0309-1740(01)00045-6.
[32]MITSUMOTO M,CASSENS R G,SCHAEFER D M,et al.Pigment stability improvement in beef steak by ascorbic acid application[J].Journal of Food Science,2010,56(3):857-858.DOI:10.1111/j.1365-2621.1991.tb05399.x.
[33]BENEDICT R C,STRANGE E D,SWIFT C E.Effect of lipid antioxidants on the stability of meat during storage[J].Journal of Agricultural&Food Chemistry,1975,23(2):167-173.DOI:10.1021/jf60198a023.