Zhong Yuanyuan, Liu Yangming, Xing Lijie, Zhao Mou, Wu Wenxia, Wang Qingling, Ji Hua, Dong Juan
College of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
Foods. 2022 Feb 14;11(4):537. doi: 10.3390/foods11040537.
This study aimed to evaluate the efficiency of microencapsulated apple polyphenols (MAP) in controlling cathepsin activity and texture, as well as inhibiting protein oxidation and metmyoglobin formation in lamb meat during frozen storage at -18 °C for 40 weeks. The effects of degradation in vitro on cathepsin and the microstructure in lamb were also evaluated. Results indicated that relative to the control group, the lamb treated with MAP exhibited increased cathepsin activity and inhibited metmyoglobin production. Textural characteristics, such as hardness and springiness, significantly changed ( < 0.05). Treatment with 0.2-1.6 mg/mL of MAP effectively reduced the mean particle size, increasing the zeta potential, delaying the conversion of α-helices to random coils, and maintaining the integrity of the tissue structure. However, treatment with 3.2 mg/mL of MAP damaged the protein structure. Degradation in vitro indicated that protein oxidation hindered the effect of cathepsin and was a dominant factor affecting protein during the frozen storage. These results demonstrated that microencapsulation can potentially be used for meat preservation and replace chemical antioxidants in the meat industry.
本研究旨在评估微囊化苹果多酚（MAP）在控制组织蛋白酶活性和质地方面的效率，以及在-18℃冷冻储存40周期间抑制羊肉中蛋白质氧化和高铁肌红蛋白形成的能力。还评估了体外降解对羊肉中组织蛋白酶和微观结构的影响。结果表明，相对于对照组，用MAP处理的羊肉组织蛋白酶活性增加，高铁肌红蛋白生成受到抑制。硬度和弹性等质地特征发生了显著变化（P<0.05）。用0.2-1.6mg/mL的MAP处理有效地降低了平均粒径，增加了ζ电位，延缓了α-螺旋向无规卷曲的转变，并维持了组织结构的完整性。然而，用3.2mg/mL的MAP处理会破坏蛋白质结构。体外降解表明，蛋白质氧化阻碍了组织蛋白酶的作用，是冷冻储存期间影响蛋白质的主要因素。这些结果表明，微囊化有可能用于肉类保鲜，并在肉类工业中替代化学抗氧化剂。
