洋葱皮乙醇提取物对冷却牛肉颜色、脂质和蛋白质氧化稳定性的影响

高增明 安宣哲 王存堂

高增明,安宣哲,王存堂. 洋葱皮乙醇提取物对冷却牛肉颜色、脂质和蛋白质氧化稳定性的影响[J]. 食品工业科技,2021,42(18):342−349. doi:  10.13386/j.issn1002-0306.2021010105
引用本文: 高增明,安宣哲,王存堂. 洋葱皮乙醇提取物对冷却牛肉颜色、脂质和蛋白质氧化稳定性的影响[J]. 食品工业科技,2021,42(18):342−349. doi:  10.13386/j.issn1002-0306.2021010105
GAO Zengming, AN Xuanzhe, WANG Cuntang. Effect of Ethanol Extract from Onion Skin on Color, Lipid and Protein Oxidative Stability of Fresh Beef[J]. Science and Technology of Food Industry, 2021, 42(18): 342−349. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010105
Citation: GAO Zengming, AN Xuanzhe, WANG Cuntang. Effect of Ethanol Extract from Onion Skin on Color, Lipid and Protein Oxidative Stability of Fresh Beef[J]. Science and Technology of Food Industry, 2021, 42(18): 342−349. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021010105

洋葱皮乙醇提取物对冷却牛肉颜色、脂质和蛋白质氧化稳定性的影响

doi: 10.13386/j.issn1002-0306.2021010105
基金项目: 中国博士后科学基金项目(2015M581418);黑龙江省属高校基本科研业务专项(YSTSXK201812、135509224);齐齐哈尔大学研究生创新科研项目(YJSCX2020020)
详细信息
    作者简介:

    高增明(1996−),男,硕士研究生,研究方向:农畜产品加工及贮藏工程,E-mail:gao1513638868@163.com

    通讯作者:

    王存堂(1980−),男,博士,教授,研究方向:农畜产品加工及贮藏工程,E-mail:robbertwang@163.com

  • 中图分类号: TS205.9

Effect of Ethanol Extract from Onion Skin on Color, Lipid and Protein Oxidative Stability of Fresh Beef

  • 摘要: 将牛肉切片在3种浓度(0.5 %、1.0%、2.0%)的洋葱皮乙醇提取物(Ethanol Extract of Onion Skin,EEOS)溶液中浸渍后在4 ℃条件下冷藏12 d,并与空白对照组和添加了抗坏血酸(ascorbic acid,VC)的处理组进行比较,分析EEOS对牛肉在冷藏期间的颜色褐变、脂肪和蛋白质氧化以及腐败程度的影响。结果表明:EEOS总酚含量较高,具有很强的自由基清除活性;添加EEOS可延缓牛肉pH上升,提高颜色稳定性,减少高铁肌红蛋白的生成,同时延缓脂肪和蛋白的氧化进程。2% EEOS有效降低了牛肉样品硫代巴比妥酸反应物(Thiobarbituric acid reactive substances,TBARS)和蛋白质羰基含量,与空白对照组相比分别降低56.9%和17.6%。此外,2% EEOS还可显著降低挥发性盐基氮(Total Volatile Basic Nitrogen,TVB-N)的含量(P<0.05)。因此,添加2% EEOS可抑制牛肉冷藏期间的颜色褐变和脂肪、蛋白质的氧化,可在牛肉冷藏保鲜中作为天然抗氧化剂。
  • 图  1  洋葱皮乙醇提取物对冷藏过程中牛肉pH的影响

    Figure  1.  Effects of EEOS on pH value of fresh beef during refrigerated storage

    注:a~e不同字母代表同一处理组不同冷藏时间差异显著(P<0.05);A~F不同字母代表同一冷藏时间不同处理组差异显著(P<0.05);图2~图7同。

    图  2  洋葱皮乙醇提取物对冷藏过程中牛肉颜色(L*a*b*值)的影响

    Figure  2.  Effects of EEOS on color (L*, a*, b* value) of fresh beef during refrigerated storage

    图  3  洋葱皮乙醇提取物对冷藏过程中牛肉MetMb含量的影响

    Figure  3.  Effects of EEOS on MetMb content of fresh beef during refrigerated storage

    图  4  洋葱皮乙醇提取物对冷藏过程中牛肉POV的影响

    Figure  4.  Effects of EEOS on POV of fresh beef during refrigerated storage

    图  5  洋葱皮乙醇提取物对冷藏过程中牛肉TBARS值的影响

    Figure  5.  Effects of EEOS on TBARS value of fresh beef during refrigerated storage

    图  6  洋葱皮乙醇提取物对冷藏过程中牛肉蛋白羰基含量的影响

    Figure  6.  Effects of EEOS on the protein carbonyls content of fresh beef during refrigerated storage

    图  7  洋葱皮乙醇提取物对冷藏过程中牛肉TVB-N含量的影响

    Figure  7.  Effects of EEOS on TVB-N content of fresh beef during refrigerated storage

    表  1  洋葱皮乙醇提取物抗氧化成分及抗氧化活性

    Table  1.   Antioxidant components and antioxidant activities of EEOS

    检测样品总酚含量
    (mg GAE/g)
    DPPH自由基清除性能
    (IC50, mg/mL)
    ABTS自由基清除性能
    (IC50, mg/mL)
    EEOS758.52±10.230.122±0.005a0.073±0.007a
    VC0.031±0.006b0.017±0.002b
    注:“−”表示空白,同列不同字母表示差异显著(P<0.05)。
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-01-15
  • 网络出版日期:  2021-08-09
  • 刊出日期:  2021-09-14

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