摘要
文章研究了葡萄籽和石榴皮提取物对风干羊肉贮藏期间抗氧化及风味的影响。以实验室自制风干羊肉为试验材料,对葡萄籽和石榴皮提取物进行抗氧化处理,通过分析风干羊肉酸价、过氧化值、TBA值、巯基含量、羰基含量、挥发性风味物质含量,研究两种提取物对风干羊肉脂肪和蛋白质氧化及风味物质的影响。结果表明,在贮藏第15天,相比于对照组,葡萄籽和石榴皮提取物处理组酸价分别降低了17.25%和18.96%(P<0.05),过氧化值分别降低了12.80%和12.02%(P<0.05),TBA值分别降低了35.50%和47.20%(P<0.05),羰基含量分别降低了27.70%和20.12%(P<0.05),巯基含量分别增长了1.68倍和1.35倍(P<0.05)。当贮藏结束(15 d)时对照组、葡萄籽和石榴皮提取物处理组的庚醛相对含量分别为1.12%、1.10%、0.81%,己醛相对含量分别为0.86%、0.70%、0.28%,2-庚酮和1-羟基-2-丙酮相对含量分别为2.31%、1.00%、0.69%和3.74%、3.54%、2.65%,1-戊醇、1-庚醇相对含量分别为1.26%、0.93%、0.62%和2.37%、1.20%、1.70%。综上所述,葡萄籽和石榴皮提取物可有效地抑制风干羊肉贮藏过程中脂肪和蛋白质氧化,从而抑制引起异味的挥发性化合物的产生并保证产品质量。该研究可为风干羊肉的贮藏提供一定理论依据。
In this paper,the effects of grape seed and pomegranate peel extracts on the antioxidation and flavor of air-dried mutton during storage are studied.With the air-dried mutton made in the laboratory as the experimental material,the grape seed and pomegranate peel extracts are used for antioxidant treatment.By analyzing the acid value,peroxide value,TBA value,sulfhydryl content,carbonyl content and volatile flavor substance content of air-dried mutton,the effects of the two extracts on fat and protein oxidation and flavor substances of air-dried mutton are studied.The results show that on the 15th day of storage,compared with the control group,the acid values of grape seed extract treatment group and pomegranate peel extract treatment group decrease by 17.25%and 18.96%respectively(P<0.05),the peroxide values decrease by 12.80%and 12.02%respectively(P<0.05),TBA values decrease by 35.50%and 47.20%respectively(P<0.05),carbonyl content decreases by 27.70%and 20.12%respectively(P<0.05),and sulfhydryl content increases by 1.68 times and 1.35 times respectively(P<0.05).At the end of storage(15 d),the relative content of heptanal in the control group,grape seed and pomegranate peel extract treatment groups is 1.12%,1.10%,0.81%respectively,and the relative content of hexanal is 0.86%,0.70%,0.28%respectively,the relative content of 2-heptanone and 1-hydroxy-2-acetone is 2.31%,1.00%,0.69%and 3.74%,3.54%,2.65%respectively,the relative content of 1-pentanol and 1-heptanol is 1.26%,0.93%,0.62%and 2.37%,1.20%,1.70%respectively.In conclusion,grape seed and pomegranate peel extracts can effectively inhibit the oxidation of fat and protein during the storage of air-dried mutton,thus inhibiting the production of volatile compounds that cause odor and ensuring product quality.This study can provide a certain theoretical basis for the storage of air-dried mutton.
作者
赛麦提·艾则孜
马依努尔·米吉提
巴吐尔·阿不力克木
Saimaiti·Aizezi;Mayinuer·Mijiti;Batuer·Abulikemu(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)
出处
《中国调味品》
CAS
北大核心
2023年第1期196-203,共8页
China Condiment
基金
新疆维吾尔自治区农业农村厅2021自治区畜牧业生产发展专项(xjnqry-g-2008)。
关键词
风干羊肉
葡萄籽提取物
石榴皮提取物
抗氧化
风味
air-dried mutton
grape seed extract
pomegranate peel extract
antioxidation
flavor
作者简介
赛麦提·艾则孜(1995—),男,硕士,研究方向:肉品加工。;通信作者:巴吐尔·阿不力克木(1968—),男,教授,博士,研究方向:肉品加工与质量控制。
