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柿皮提取物对冷藏生碎猪肉脂质和蛋白质氧化的影响。

Effect of Persimmon Peel ( Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage.

作者信息

Choe Ju-Hui, Kim Hack-Youn, Kim Cheon-Jei

机构信息

Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, S7N 5A8, Canada.

Department of Animal Resources Science, Kongju National Unicersity, Yesan 32439, Korea.

出版信息

Korean J Food Sci Anim Resour. 2017;37(2):254-263. doi: 10.5851/kosfa.2017.37.2.254. Epub 2017 Apr 30.

DOI:10.5851/kosfa.2017.37.2.254
PMID:28515649
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5434212/
Abstract

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (<0.05) a* values comparing control in raw pork patties meat from day 4 of storage. The addition of PPE at all concentrations on meat samples effectively inhibited the formation of oxidation products as shown by decreasing conjugated dienes (CD), peroxide values (POVs), thiobarbituric acid reaction substances (TBARS), and carbonyl content during chilled storage for 12 d. The PPE-0.2 and BHT-0.01 had the lowest in decrease rate of free thiol content (0.24 and 0.22 times) during chilled storage. Therefore, results of this study suggest that PPE can be considered a potential antioxidant against lipid and protein oxidation of raw meat products.

摘要

研究了柿子皮提取物（PPE）（每个肉饼样品分别为0.05克（PPE - 0.05）、0.1克（PPE - 0.1）和0.2克（PPE - 0.2））在冷藏储存12天期间对猪肉饼脂质和蛋白质氧化的抑制作用，并与抗坏血酸（As - 0.05）和丁基羟基甲苯（BHT）（BHT - 0.01）进行比较。从储存第4天起，用PPE处理的肉饼生肉样品与对照相比具有更高（<0.05）的a*值。如在冷藏储存12天期间共轭二烯（CD）、过氧化值（POV）、硫代巴比妥酸反应物质（TBARS）和羰基含量降低所示，在肉样中添加所有浓度的PPE均有效抑制了氧化产物的形成。PPE - 0.2和BHT - 0.01在冷藏储存期间游离巯基含量的降低率最低（分别为0.24倍和0.22倍）。因此，本研究结果表明，PPE可被视为一种潜在的抗生肉产品脂质和蛋白质氧化的抗氧化剂。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c9fa/5434212/a4d6468f3013/kosfa-37-254-f003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c9fa/5434212/d200adf78ac0/kosfa-37-254-f001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c9fa/5434212/3f1675b4a73b/kosfa-37-254-f002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c9fa/5434212/a4d6468f3013/kosfa-37-254-f003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c9fa/5434212/d200adf78ac0/kosfa-37-254-f001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c9fa/5434212/3f1675b4a73b/kosfa-37-254-f002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/c9fa/5434212/a4d6468f3013/kosfa-37-254-f003.jpg

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