橄榄果提取物对捆蹄抗氧化及抑菌作用研究
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摘要
本研究探讨不同橄榄果提取物添加(0、100、200、300 mg/kg)对高沟捆蹄在腌制及贮藏过程中抗氧化、抑菌及质量品质特性的影响。结果表明,橄榄果提取物不仅能有效地抑制捆蹄加工及贮藏过程中蛋白质氧化及脂质初级、二次氧化,而且对捆蹄中微生物生长有显著的(P <0. 05)抑制作用。具体表现为,随着橄榄果提取物添加量的增加,其对捆蹄中的抗氧化及抑菌能力不断增加,当捆蹄中橄榄果提取物添加量在质量分数200～300mg/kg时,在腌制及贮藏过程中的羰基值、过氧化值(peroxide value,POV)值及硫代巴比妥酸反应产物(thiobarbituric acid reactive substances,TBARS)结果显著(P <0. 05)低于对照组;并且在该添加范围内,捆蹄中的菌落总数明显降低,乳酸菌及肠杆菌数量也显著(P <0. 05)低于对照组。另外,实验结果表明,橄榄果提取物(100～300mg/kg)对捆蹄具有护色的作用,并且对其质构特性(硬度、弹性、内聚性、咀嚼性)无显著(P> 0. 05)影响,是一种理想的提升捆蹄质量品质的改良剂。
The antioxidative and antibacterial effects of different amounts of olive fruit extracts( 0,100,200,300 mg/kg) on hocks during processing and storage were investigated. The results showed that olive fruit extracts could effectively inhibit protein and primary and secondary lipid oxidation. Moreover,they also significantly inhibited the growth of microorganisms in hocks( P < 0. 05). The abilities of olive fruit extracts to be antioxidative and antibacterial increased with increasing addition amount. It was found that 200-300 mg/kg olive fruit extracts significantly lowered the values of carbonyl,POV,and TBARS of hocks in comparison to the control( P < 0. 05) during processing and storage. Furthermore,such amount of olive fruit extracts significantly reduced the total number of colonies and the amounts of lactic acid bacteria and enterobacteria in hocks( P < 0. 05). In addition,the results also showed that100-300 mg/kg olive fruit extracts could protect the color of bundle hock with no significant effects on texture characteristics( hardness,elasticity,cohesion,and chewiness). All results show that olive fruit extracts are an ideal quality improver of hocks.
The antioxidative and antibacterial effects of different amounts of olive fruit extracts( 0,100,200,300 mg/kg) on hocks during processing and storage were investigated. The results showed that olive fruit extracts could effectively inhibit protein and primary and secondary lipid oxidation. Moreover,they also significantly inhibited the growth of microorganisms in hocks( P < 0. 05). The abilities of olive fruit extracts to be antioxidative and antibacterial increased with increasing addition amount. It was found that 200-300 mg/kg olive fruit extracts significantly lowered the values of carbonyl,POV,and TBARS of hocks in comparison to the control( P < 0. 05) during processing and storage. Furthermore,such amount of olive fruit extracts significantly reduced the total number of colonies and the amounts of lactic acid bacteria and enterobacteria in hocks( P < 0. 05). In addition,the results also showed that100-300 mg/kg olive fruit extracts could protect the color of bundle hock with no significant effects on texture characteristics( hardness,elasticity,cohesion,and chewiness). All results show that olive fruit extracts are an ideal quality improver of hocks.
引文
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[12] ZIOGAS V,TANOU G,MOLASSIOTIS A,et al. Antioxidant and free radical-scavenging activities of phenolic extracts of olive fruits[J]. Food Chemistry,2010,120(4):1 097-1 103.
[13] SEGOVIA-BRAVO K A,JAREN-GALAN M,GARCIA P,et al. Treatments to inhibit the browning reactions in model solutions of olive fruit extracts[J]. Food Chemistry,2010,123(3):741-746.
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[15] MCDONALD S,PRENZLER P D,ANTOLOVICH M,et al. Phenolic content and antioxidant activity of olive extracts[J]. Food Chemistry,2001,73(1):73-84.
[16] GOULA V,EXARCHOU V,TROGANIS A N,et al.Phytochemicals in olive‐leaf extracts and their antiproliferative activity against cancer and endothelial cells[J].Molecular Nutrition&Food Research,2009,53(5):600-608.
[17] CARDOSO S M,GUYOT S,MARNET N,et al. Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry[J]. Journal of the Science of Food and Agriculture,2005,85(1):21-32.
[18] TABERA J,GUINDA A,RUIZ-RODRIGUEZ A,et al.Countercurrent supercritical fluid extraction and fractionation of high-added-value compounds from a hexane extract of olive leaves[J]. Journal of Agricultural&Food Chemistry,2004,52(15):4 774-4 779.
[19] RODRIGUZE-CARPENA J G,MORCUENDE D,ESTEVEZ M. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage[J]. Meat Science,2011,89(2):166-173.
[20] MEHTA B M,DARJI V B,APARNATHI K D. Comparison of five analytical methods for the determination of peroxide value in oxidized ghee[J]. Food Chemistry,2015,185:449-453.
[21] TOLDRA F. Proteolysis and lipolysis in flavour development of dry-cured meat products[J]. Meat Science,1998,49:S101-S110.
[22] 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.
[23] CHOI Y S,CHOI J H,HAN D J,et al. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties[J]. Meat Science,2012,91(1):1-7.
[24]徐宝才,孙建清,周辉,等.原料肉组成对低温乳化香肠质构特性的影响及其配方优化[J].南京农业大学学报,2011,34(4):111-116.
[2]聂凌鸿,尤嘉.高沟捆蹄贮存过程中酸价和过氧化值的变化[J].食品科技,2012(6):173-176.
[3]高翔,师文添.捆蹄加工工艺的研究[J].食品科技,2012(3):152-154.
[4] ZHENG Q,WANG J S. Use of compound natural preservatives for preservation of bundle of hoof of Gaogou[J]. Science&Technology of Food Industry,2012,33(20):317-319.
[5] WANG R,GAO X,SUN S W. Seasoning recipe about bundle hoof added spicy goose[J]. China Condiment,2012,9(37):74-78.
[6] ZEITZ J O,FENNHOFF J,KLUGE H,et al. Effects of dietary fats rich in lauric and myristic acid on performance,intestinal morphology,gut microbes,and meat quality,in broilers[J]. Poultry Science,2015,94(10):2 404-2 413.
[7] KRANZ P,BRAUN N,SCHULZE N,et al. Sensory quality of functional beverages:bitterness perception and bitter masking of olive leaf extract fortified fruit smoothies[J].Journal of Food Science,2010,75(6):308-311.
[8] KUO C T,LIU T H,HSU T H,et al. Protection of Chinese olive fruit extract and its fractions against advanced glycation endproduct-induced oxidative stress and pro-inflammatory factors in cultured vascular endothelial and human monocytic cells[J]. Journal of Functional Foods,2016,27:526-536.
[9] TEKAYA M,MECHRI B,CHEHEB H,et al. Changes in the profiles of mineral elements,phenols,tocopherols and soluble carbohydrates of olive fruit following foliar nutrient fertilization[J]. LWT-Food Science and Technology,2014,59(2):1 047-1 053.
[10] NAJAFIZADEHP,DEHGHANI F,PANIEH S M,et al.The effect of a hydro-alcoholic extract of olive fruit on reproductive argons in male sprague-dawley rat[J]. International Journal of Reproductive Biomedicine,2013,11(4):293-300.
[11] RUI-KUN H E,LUO H J. Antioxidant capacity and the role of skin health of olive fruit extract[J]. Food Research&Development,2015,6(36):49-52.
[12] ZIOGAS V,TANOU G,MOLASSIOTIS A,et al. Antioxidant and free radical-scavenging activities of phenolic extracts of olive fruits[J]. Food Chemistry,2010,120(4):1 097-1 103.
[13] SEGOVIA-BRAVO K A,JAREN-GALAN M,GARCIA P,et al. Treatments to inhibit the browning reactions in model solutions of olive fruit extracts[J]. Food Chemistry,2010,123(3):741-746.
[14] JUAN M E,WENZEL U,DANIEL H,et al. Olive fruit extracts and HT-29 human colon cancer cells-olives and olive oil in health and disease prevention-chapter 145[J].Olives&Olive Oil in Health&Disease Prevention,2010:1 301-1 310.
[15] MCDONALD S,PRENZLER P D,ANTOLOVICH M,et al. Phenolic content and antioxidant activity of olive extracts[J]. Food Chemistry,2001,73(1):73-84.
[16] GOULA V,EXARCHOU V,TROGANIS A N,et al.Phytochemicals in olive‐leaf extracts and their antiproliferative activity against cancer and endothelial cells[J].Molecular Nutrition&Food Research,2009,53(5):600-608.
[17] CARDOSO S M,GUYOT S,MARNET N,et al. Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry[J]. Journal of the Science of Food and Agriculture,2005,85(1):21-32.
[18] TABERA J,GUINDA A,RUIZ-RODRIGUEZ A,et al.Countercurrent supercritical fluid extraction and fractionation of high-added-value compounds from a hexane extract of olive leaves[J]. Journal of Agricultural&Food Chemistry,2004,52(15):4 774-4 779.
[19] RODRIGUZE-CARPENA J G,MORCUENDE D,ESTEVEZ M. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage[J]. Meat Science,2011,89(2):166-173.
[20] MEHTA B M,DARJI V B,APARNATHI K D. Comparison of five analytical methods for the determination of peroxide value in oxidized ghee[J]. Food Chemistry,2015,185:449-453.
[21] TOLDRA F. Proteolysis and lipolysis in flavour development of dry-cured meat products[J]. Meat Science,1998,49:S101-S110.
[22] 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.
[23] CHOI Y S,CHOI J H,HAN D J,et al. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties[J]. Meat Science,2012,91(1):1-7.
[24]徐宝才,孙建清,周辉,等.原料肉组成对低温乳化香肠质构特性的影响及其配方优化[J].南京农业大学学报,2011,34(4):111-116.