根对肉丸肌肉的物理化学、脂质和蛋白质氧化的影响。
Effect of Root on Physicochemical, Lipid, and Protein Oxidation of Muscle Meatball.
作者信息
Yoon Dong-Kyu, Kim Ji-Han, Cho Won-Young, Ji Da-Som, Lee Ha-Jung, Kim Jung-Ho, Lee Chi-Ho
机构信息
Department of Food Science and Biotechnology of Animal Resources, College of Animal Bioscience and Technology, Konkuk University, Seoul 05029, Korea.
Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada.
出版信息
Korean J Food Sci Anim Resour. 2018 Dec;38(6):1203-1212. doi: 10.5851/kosfa.2018.e53. Epub 2018 Dec 31.
The antioxidant effects of root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1℃. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced muscle. Meatballs containing AHR (T2 and T3) were compared to those containing 0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2 were lower than those of the control during storage (p<0.05). The pH values of T2 and T3 were higher than that of the control (p<0.05). Texture profile analysis of T2 revealed a lower value compared to the control (p<0.05). Therefore, the VBN value, TBARS value, disulfide bond formation, and carbonyl content in meatball containing AHR were lower than those of the control meatball. These results indicate that AHR improves the quality of meat products and functions as an antioxidant.
通过评估肉丸在4±1℃冷藏储存期间的脂质和蛋白质氧化情况，研究了根提取物（AHR）的抗氧化作用。将AHR以0.5%（w/w，T2）和1%（w/w，T3）的浓度与碎肉混合。将含有AHR的肉丸（T2和T3）与含有0.05%（w/w）抗坏血酸的肉丸（T1）作为参考以及不含抗氧化剂的肉丸作为对照进行比较。在储存期间，T2的硫代巴比妥酸反应物（TBARS）值、二硫键形成、羰基含量和挥发性盐基氮（VBN）值均低于对照组（p<0.05）。T2和T3的pH值高于对照组（p<0.05）。T2的质地剖面分析显示其值低于对照组（p<0.05）。因此，含有AHR的肉丸中的VBN值、TBARS值、二硫键形成和羰基含量均低于对照肉丸。这些结果表明，AHR可改善肉制品的品质，并起到抗氧化剂的作用。
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