Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
Meat Sci. 2017 Nov;133:26-35. doi: 10.1016/j.meatsci.2017.04.238. Epub 2017 May 1.
The experiment was conducted to assess the protective effects of Momordica grosvenori extract (MGE) against lipid and protein oxidation-induced damage in vacuum-packed dried minced pork slices stored at room temperature for 21days. Antioxidant activity of MGE was evaluated by measuring its radical scavenging activities and reducing power with progressive concentrations from 40 to 200g/L. MGE was added to the dried minced pork slices at 7, 10 or 15g/100g. Results showed that inclusion of MGE in dried minced pork slice significantly delayed the formation of hexanal, thiobarbituric acid-reactive substances and carbonyls and reduced the sulfhydryl loss in a dose-dependent manner (P<0.05), indicating that MGE exerted a protective effect against lipids and protein oxidation. Concomitantly, an intense increase of redness and loss of lightness and yellowness was found to take place (P<0.05), though it exhibited little negative effects on the sensory properties of slices. Mogrosides, the main bioactive components in M. grosvenori, decreased primarily during processing while they were relatively stable during storage under vacuum condition, room temperature. All these results demonstrated MGE had great potential as a natural antioxidant used in meat products.
本实验旨在评估苦瓜提取物（MGE）对室温下真空包装的干肉末片中脂质和蛋白质氧化损伤的保护作用，为期 21 天。通过测量 MGE 在 40 至 200g/L 浓度范围内的自由基清除活性和还原能力，评估其抗氧化活性。将 MGE 以 7、10 或 15g/100g 的比例添加到干肉末片中。结果表明，MGE 的添加显著延缓了干肉末片中己醛、硫代巴比妥酸反应物质和羰基的形成，且呈剂量依赖性降低了巯基的损失（P<0.05），表明 MGE 对脂质和蛋白质氧化具有保护作用。同时，红色值显著增加（P<0.05），亮度和黄度值显著降低（P<0.05），尽管其对切片的感官特性影响很小。在加工过程中，苦瓜中的主要生物活性成分——莫罗糖苷会大量减少，而在真空条件下、室温下储存时则相对稳定。所有这些结果表明，MGE 作为一种天然抗氧化剂，在肉制品中有很大的应用潜力。
