College of Biological and Environmental Engineering, Binzhou University, Binzhou, China.
College of Food Science, Northeast Agricultural University, Harbin, China.
J Sci Food Agric. 2019 Aug 15;99(10):4739-4747. doi: 10.1002/jsfa.9716. Epub 2019 May 7.
Oxidation is a major reason for nutritional and quality loss of dumplings during frozen storage. The addition of spice extracts in frozen dumplings may limit and inhibit oxidative impairments. In this study, the antioxidant effects of clove extract (CE) and rosemary extract (RE) and their influence on sensory and quality attributes of the meat-based filler in frozen pork dumplings stored at -18 °C were investigated.
CE and RE significantly suppressed lipid and protein oxidation in terms of thiobarbituric acid-reactive substances and protein carbonyls (P < 0.05) formation. During frozen storage up to 180 days, the dumpling samples with antioxidants had a significantly higher breaking strength and lower cooking loss (P < 0.05) compared with the control, and the effect of RE was stronger than that of CE. Sodium dodecylsulfate polyacrylamide gel electrophoresis showed that samples with antioxidants had reduced protein crosslinking, hence less aggregation. Differential scanning calorimetry analysis proved that the dumplings with antioxidants during storage had a higher thermal stability than those of the control. Based on dynamic rheological testing, the addition of RE to dumpling fillers was more effective in enhancing the gelling capacity of myofibrillar protein compared to the control. Sensory panel results confirmed significant positive effects of both spice extracts on oxidative stability (reduced rancidity) and palatability (texture and juiciness) of dumplings.
The addition of phenolic-rich CE and RE in dumpling processing is an excellent approach for the inhibition of sensory and quality deterioration associated with oxidation during frozen storage. © 2019 Society of Chemical Industry.
氧化是冷冻储存过程中饺子营养和品质损失的主要原因。在冷冻饺子中添加香辛料提取物可以限制和抑制氧化损伤。本研究探讨了丁香提取物（CE）和迷迭香提取物（RE）的抗氧化作用及其对-18°C 冷冻猪肉饺子中肉馅填料的感官和品质特性的影响。
CE 和 RE 显著抑制了脂质和蛋白质氧化，表现在硫代巴比妥酸反应物质和蛋白质羰基（P<0.05）形成方面。在冷冻储存长达 180 天的过程中，与对照组相比，添加抗氧化剂的饺子样品具有更高的断裂强度和更低的蒸煮损失（P<0.05），且 RE 的效果强于 CE。十二烷基硫酸钠聚丙烯酰胺凝胶电泳显示，添加抗氧化剂的样品的蛋白质交联减少，因此聚集减少。差示扫描量热法分析证明，在储存过程中，添加抗氧化剂的饺子比对照组具有更高的热稳定性。基于动态流变学测试，与对照组相比，迷迭香提取物的添加更有效地增强了肌原纤维蛋白的凝胶能力。感官小组的结果证实了两种香辛料提取物对氧化稳定性（降低油脂味）和口感（质地和多汁性）的显著积极影响。
在饺子加工中添加富含酚类的 CE 和 RE 是抑制冷冻储存过程中与氧化相关的感官和品质恶化的极好方法。© 2019 化学工业协会。
