Turgut Sebahattin Serhat, Işıkçı Fatma, Soyer Ayla
Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey.
Ministry of Food, Agriculture and Livestock, Ankara, Turkey.
Meat Sci. 2017 Jul;129:111-119. doi: 10.1016/j.meatsci.2017.02.019. Epub 2017 Mar 2.
Antioxidant effect of pomegranate peel extract (PE) to retard lipid and protein oxidation in beef meatballs was investigated during frozen storage at -18±1°C. Concentrated and freeze dried aqueous extract of pomegranate peel was incorporated into freshly prepared meatball mix at 0.5% and 1.0% concentrations, and compared with 0.01% butylated hydroxytoluene (BHT) and control (without any antioxidant). In PE treated samples, particularly in high PE concentration, peroxide, malondialdehyde and carbonyl formation, loss of total protein solubility and sulfhydryl groups were significantly lower than control after 6months of storage. A diminution of both myofibrillar (MP) and sarcoplasmic (SP) proteins of high molecular weight was detected after 6months of the storage according to gel electrophoresis patterns. The 1.0% PE led to maintain colour intensity (C) and hue (h°) value. The results from sensory analyses revealed that PE addition to meatballs was effective on preventing rancid odour formation. Addition of both 0.5 and 1% PE in meatballs reduced lipid and protein oxidation and improved sensory scores. These results indicated that PE was effective on retarding lipid and protein oxidations.
在-18±1°C冷冻储存期间，研究了石榴皮提取物（PE）对延缓牛肉丸中脂质和蛋白质氧化的抗氧化作用。将浓缩和冻干的石榴皮水提取物以0.5%和1.0%的浓度加入新制备的肉丸混合物中，并与0.01%的丁基羟基甲苯（BHT）和对照（不添加任何抗氧化剂）进行比较。在PE处理的样品中，特别是在高PE浓度下，储存6个月后，过氧化物、丙二醛和羰基的形成、总蛋白溶解度和巯基的损失均显著低于对照。根据凝胶电泳图谱，储存6个月后检测到高分子量的肌原纤维（MP）和肌浆（SP）蛋白均减少。1.0%的PE可使颜色强度（C）和色调（h°）值保持稳定。感官分析结果表明，在肉丸中添加PE可有效防止酸败气味的形成。在肉丸中添加0.5%和1%的PE均可减少脂质和蛋白质氧化并提高感官评分。这些结果表明，PE对延缓脂质和蛋白质氧化有效。
