Brannan R G
School of Human and Consumer Sciences, Ohio University, W324 Grover Center, Athens, OH 45701, USA.
J Food Sci. 2008 Jan;73(1):C36-40. doi: 10.1111/j.1750-3841.2007.00588.x.
The effect of grape seed extract (GSE, 0.1%) +/- NaCl (1%) in ground chicken thigh meat during refrigerated storage at 59%, 76%, 88%, and 99% relative humidity (RH) was examined. Compared to the untreated control, GSE (0.1%) delayed the reduction of water activity (a(w)) that occurred during refrigerated storage at different relative humidity levels but had no effect on moisture content or pH compared to the untreated control. GSE inhibited the formation of a secondary marker of lipid oxidation (TBARS) compared to the untreated control and altered the effect of NaCl on TBARS formation. The formation of TBARS was affected by RH level across all treatment groups in the order of 99% > 88% > 76% > 59%. Further analysis revealed that this effect likely is due to the presence of NaCl, which suggests that RH storage does not affect the formation of TBARS except in salted patties, the effect of which is mitigated by the addition of GSE. NaCl, but not GSE, increased both sarcoplasmic and myofibrillar protein solubility after 12 d of refrigerated storage, suggesting increased protein denaturation. This study shows that GSE is an effective antioxidant in ground chicken thigh meat that does not affect moisture content or pH during storage, inhibits TBARS formation, helps to mitigate the prooxidative effects of NaCl, and may alter the effect of NaCl on protein solubility in salted chicken patties. Future work is needed to determine how the physicochemical interactions of GSE affect important cooked meat quality attributes.
研究了葡萄籽提取物（GSE，0.1%）±氯化钠（1%）对冷藏于相对湿度（RH）为59%、76%、88%和99%的去皮鸡大腿肉的影响。与未处理的对照组相比，GSE（0.1%）延缓了在不同相对湿度水平冷藏期间发生的水分活度（a(w)）的降低，但与未处理的对照组相比，对水分含量或pH值没有影响。与未处理的对照组相比，GSE抑制了脂质氧化二级标志物（TBARS）的形成，并改变了氯化钠对TBARS形成的影响。在所有处理组中，TBARS的形成受RH水平的影响，顺序为99%＞88%＞76%＞59%。进一步分析表明，这种影响可能是由于氯化钠的存在，这表明除了在盐渍肉饼中，RH储存不影响TBARS的形成，而GSE的添加减轻了盐渍肉饼中TBARS的形成。冷藏12天后，氯化钠而非GSE增加了肌浆蛋白和肌原纤维蛋白的溶解度，表明蛋白质变性增加。本研究表明，GSE是去皮鸡大腿肉中的一种有效抗氧化剂，在储存期间不影响水分含量或pH值，抑制TBARS的形成，有助于减轻氯化钠的促氧化作用，并可能改变氯化钠对盐渍鸡肉饼中蛋白质溶解度的影响。未来需要开展工作来确定GSE的物理化学相互作用如何影响重要的熟肉品质属性。
