Morcuende D, Vallejo-Torres C, Ventanas S, Martínez S L, Ruiz S C, Estévez M
IPROCAR Research Institute, Food Technology, University of Extremadura, 10003 Cáceres, Spain.
Food Engineering School, Technical State University of Quevedo, 120305 Quevedo, Ecuador.
Foods. 2020 Nov 22;9(11):1715. doi: 10.3390/foods9111715.
High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut ( subsp. ballota; QI), rose hips ( L.; RC), common hawthorn ( Jacq.; CM) and ( L.; AU) were characterized for bioactive compounds (phenolic subclasses, tocopherols and ascorbic acid) and in vitro bioactivities. While the four fruits showed relevant antioxidant potential, CM had the highest phenolics and tocopherol content and that was reflected in efficient antiradical activity. The in vitro activity of this fruit to inhibit meat protein oxidation was, however, lower than that displayed by the other fruits. Taking the results altogether, CM was also found to be most efficient in protecting lamb cutlets from lipid oxidation. All fruits were able to inhibit thiols oxidation except RC, which seemed to reduce protein thiols. Among fruits, QI was the most efficient in protecting lamb cutlets against protein carbonylation as a plausible involvement of ellagitannins. The inhibition of protein oxidation by QI was reflected in significantly lower instrumental hardness in cooked lamb cutlets. Spraying lamb cutlets with extracts from QI, RC and CM improved consumers' purchase intention after chilled storage. This antioxidant strategy seems to be a feasible and efficient solution to the pro-oxidative effects caused by High-Ox-MAP in red meat.
高氧包装气氛（高氧气调包装，High-Ox-MAP）会促进肉类蛋白质氧化并导致质地变差。本研究旨在评估喷洒水果提取物能在多大程度上抑制高氧气调包装（10天/4℃）及随后烤制（10分钟/180℃）条件下羊排蛋白质的氧化损伤。对栎果（亚种巴洛塔栎；QI）、玫瑰果（蔷薇科植物；RC）、山楂（山楂属植物；CM）和刺梨（蔷薇科植物；AU）提取物的生物活性成分（酚类亚类、生育酚和抗坏血酸）及体外生物活性进行了表征。虽然这四种水果都具有显著的抗氧化潜力，但CM的酚类和生育酚含量最高，这也体现在其高效的抗自由基活性上。然而，这种水果抑制肉类蛋白质氧化的体外活性低于其他水果。综合各项结果来看，CM在保护羊排免受脂质氧化方面也最为有效。除RC似乎会降低蛋白质硫醇含量外，所有水果都能抑制硫醇氧化。在水果中，QI在保护羊排免受蛋白质羰基化方面最为有效，这可能与鞣花单宁有关。QI对蛋白质氧化的抑制作用体现在熟制羊排的仪器硬度显著降低上。用QI、RC和CM的提取物喷洒羊排可提高冷藏后消费者的购买意愿。这种抗氧化策略似乎是解决高氧气调包装对红肉产生的促氧化作用的一种可行且有效的方法。
