Zhang Miaojing, Chai Yangyang, Li Fangfei, Bao Yihong
College of Life Sciences, Northeast Forestry University, Harbin 150040, China.
Key Laboratory of Forest Food Resource Utilization in Heilongjiang Province, Northeast Forestry University, Harbin 150040, China.
Foods. 2024 Feb 5;13(3):501. doi: 10.3390/foods13030501.
Temperature fluctuations severely damage the quality, oxidation stability, and structure of pork patties. This study investigated the potential reasons for (Pe) to protect frozen pork patties from quality degradation caused by temperature fluctuations and promoted the application of a natural ingredient. In this experiment, the pH, the water holding capacity (WHC), the properties of color and texture, the appearance, the degree of protein and lipid oxidation, and the microstructure of patties with different additions of Pe (0%, 0.25%, 0.50%, 1.00%, and 2.00%) were intensified during freezing and thawing (F-T) cycles. The results showed that patties with 0.50% Pe exhibited a distinguishable improvement in the changes of pH, WHC, color, and texture during F-T cycles ( < 0.05). With the times of F-T cycles increasing, 0.50% Pe was able to inhibit lipid oxidation of patties by decreasing the peroxide value (POV) and the thiobarbituric acid reactive substances (TBARS) value to 0.87 and 0.66-fold, respectively, compared to those in the control group. It was also able to suppress the protein oxidation of the patties with a protein sulfhydryl content increasing to 1.13-fold and a carbonyl content decreasing to 0.49-fold compared to the patties in the control group ( < 0.05) after 5 F-T cycles. In addition, the figures of appearance and microstructure of samples indicated that 0.50% Pe effectively restrained the deterioration of structure features from patties after 5 F-T cycles. Thus, the addition of Pe effectively maintained the characteristics of pork patties under F-T cycles.
温度波动会严重损害猪肉饼的品质、氧化稳定性和结构。本研究探究了迷迭香提取物（Pe）保护冷冻猪肉饼免受温度波动导致的品质下降的潜在原因，并推动了一种天然成分的应用。在本实验中，对添加不同量Pe（0%、0.25%、0.50%、1.00%和2.00%）的猪肉饼在冻融（F-T）循环过程中的pH值、保水能力（WHC）、颜色和质地特性、外观、蛋白质和脂质氧化程度以及微观结构进行了强化研究。结果表明，添加0.50%Pe的猪肉饼在F-T循环过程中的pH值、WHC、颜色和质地变化方面有显著改善（P<0.05）。随着F-T循环次数的增加，与对照组相比，0.50%Pe能够通过将过氧化值（POV）和硫代巴比妥酸反应性物质（TBARS）值分别降低至0.87倍和0.66倍来抑制猪肉饼的脂质氧化。在经过5次F-T循环后，与对照组相比，它还能够抑制猪肉饼的蛋白质氧化，使蛋白质巯基含量增加至1.13倍，羰基含量降低至0.49倍（P<0.05）。此外，样品的外观和微观结构数据表明，0.50%Pe在经过5次F-T循环后有效地抑制了猪肉饼结构特征的恶化。因此，添加Pe有效地维持了F-T循环下猪肉饼的特性。
