Liu Fang, Xu Qian, Dai Ruitong, Ni Yuanying
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Acta Sci Pol Technol Aliment. 2015 Jan-Mar;14(1):37-44. doi: 10.17306/J.AFS.2015.1.4.
Minced meats undergo oxidative changes and develop rancidity more quickly than intact muscle since grinding exposes more of the muscle surface to air and microbial contamination. Due to concerns about toxicological safety of synthetic antioxidants, recent studies have put more focus on natural antioxidant compounds derived from food components.
The effects of four natural antioxidants (vitamin E, carnosine, grape seed extract and tea catechins) on oxidative processes and metmyoglobin reducing activity in raw beef patties during refrigerated (4°C) storage were investigated and the results were compared with butylated hydroxyanisole treatment patties. The correlation of lipid oxidation, colour and metmyoglobin reducing activity of beef patties were also studied.
Samples treated with carnosine had the highest redness values on the eighth day. Tea catechins, vitamin E and grape seed extract showed higher protective effect against lipid oxidation than carnosine. Metmyoglobin reducing activity increased greatly in all samples during the storage. Significant correlation between redness value and lipid oxidation was demonstrated, while a weak correlation between metmyoglobin reducing activity and any other parameters was shown.
由于绞碎使更多的肌肉表面暴露于空气和微生物污染中，因此碎肉比完整肌肉更容易发生氧化变化并更快地产生酸败。出于对合成抗氧化剂毒理学安全性的担忧，最近的研究更多地关注源自食品成分的天然抗氧化化合物。
研究了四种天然抗氧化剂（维生素E、肌肽、葡萄籽提取物和茶儿茶素）对冷藏（4°C）储存期间生牛肉饼氧化过程和高铁肌红蛋白还原活性的影响，并将结果与丁基羟基茴香醚处理的肉饼进行比较。还研究了牛肉饼的脂质氧化、颜色和高铁肌红蛋白还原活性之间的相关性。
用肌肽处理的样品在第八天具有最高的红色值。茶儿茶素、维生素E和葡萄籽提取物对脂质氧化的保护作用比肌肽更高。在储存期间，所有样品中的高铁肌红蛋白还原活性都大大增加。红色值与脂质氧化之间存在显著相关性，而高铁肌红蛋白还原活性与任何其他参数之间的相关性较弱。
