Zhao Shengming, Li Mengke, Hei Mengran, Zhao Yanyan, Li Jingjun, Kang Zhuangli, Ma Hanjun, Xiong Guoyuan
School of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.
School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, China.
Foods. 2024 Dec 9;13(23):3972. doi: 10.3390/foods13233972.
In this study, pepper () leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition of ZL extract significantly retarded the increase in cooking loss, TBARS value, hardness, and microorganism growth. Moreover, the addition of ZL extract decreased the pH value, lightness, and microorganism counts, and increased the moisture content, total soluble protein content, * value, * value, and chewiness. The LF-NMR results showed that the addition of ZL extract shortened the T relaxation time and boosted the proportion of immobilized water, facilitating the validation of the improvement in water retention of larou during storage. The FT-IR results indicated that the addition of ZL extract influenced the protein secondary structure by inducing the conversion of α-helices to β-sheet structures. Accordingly, ZL extract has the potential to serve as a natural antioxidant, effectively helping to ameliorate the quality properties of cured meat products during storage.
在本研究中，将花椒（）叶提取物添加到腊肉中，以研究在20天储存期内其对腊肉理化性质、质地、水分分布和微生物生长质量的改善情况。结果表明，添加花椒叶提取物显著延缓了蒸煮损失、硫代巴比妥酸反应物（TBARS）值、硬度和微生物生长的增加。此外，添加花椒叶提取物降低了pH值、亮度和微生物数量，增加了水分含量、总可溶性蛋白含量、*值、*值和咀嚼性。低场核磁共振（LF-NMR）结果表明，添加花椒叶提取物缩短了T2弛豫时间，提高了结合水比例，这有助于验证腊肉在储存期间保水能力的提高。傅里叶变换红外光谱（FT-IR）结果表明，添加花椒叶提取物通过诱导α-螺旋向β-折叠结构的转变影响蛋白质二级结构。因此，花椒叶提取物有潜力作为一种天然抗氧化剂，有效帮助改善腌肉制品在储存期间的品质特性。
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