添加碳点对煎炸油氧化稳定性及冷藏贮藏期间肉丸品质变化的影响。
Effect of addition of carbon dots to the frying oils on oxidative stabilities and quality changes of fried meatballs during refrigerated storage.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
出版信息
Meat Sci. 2022 Mar;185:108715. doi: 10.1016/j.meatsci.2021.108715. Epub 2021 Nov 17.
Carbon dots (CDs) were prepared and noted to exhibit potent scavenging activities against DPPH·, ·OH, and O radicals. Addition of CDs to frying oil as a means to improve oxidative stability and minimize quality changes of fried meatballs during refrigerated storage was investigated in comparison with the use of tert-butylhydroquinone (TBHQ) and carnosic acid (CA). Compared with the control sample, 0.05% CDs significantly reduced thiobarbituric acid reactive substances value, carbonyl and total volatile basic nitrogen contents of fried meatballs. Both lipid and protein oxidation inhibition capabilities of CDs were higher than those of 0.05% CA but lower than those of 0.02% TBHQ. Total sensory score of sample with CDs (7.1 ± 0.06) was significantly higher than those of the control (4.7 ± 0.03) and sample with TBHQ (6.4 ± 0.04). CDs could delay oxidation of fried meatballs during refrigerated storage and can well serve as an alternative antioxidant.
碳点（CDs）被制备并被注意到对 DPPH·、·OH 和 O 自由基具有强大的清除活性。与使用叔丁基对苯二酚 (TBHQ) 和迷迭香酸 (CA) 相比，将 CDs 添加到煎炸油中作为提高其氧化稳定性并最小化冷藏过程中炸肉丸质量变化的方法进行了研究。与对照样品相比，0.05% CDs 可显著降低炸肉丸的硫代巴比妥酸反应物值、羰基和总挥发性碱性氮含量。CDs 的脂质和蛋白质氧化抑制能力均高于 0.05% CA，但低于 0.02% TBHQ。添加 CDs 的样品的总感官评分（7.1±0.06）明显高于对照样品（4.7±0.03）和添加 TBHQ 的样品（6.4±0.04）。CDs 可以延缓冷藏过程中炸肉丸的氧化，可作为一种替代抗氧化剂。
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