Yun Xueyan, Yang Ganqi, Li Limin, Wu Ying, Yang Xujin, Gao Aiwu
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Department of Agricultural and Environmental Sciences, Tennessee State University, State of Tennessee, Nashville, TN 37290, USA.
Foods. 2025 Jun 26;14(13):2259. doi: 10.3390/foods14132259.
Minced lamb remains one of the most produced meat products in the meat industry, across both the food service and retail sectors. Tea polyphenols (TPs), renowned for their diverse biological activities, are increasingly being employed as natural food additives in research and development. Tea polyphenols at concentrations of 0.00% (CG), 0.01% (TP1), 0.10% (TP2), and 0.30% (TP3) were added to lamb which had undergone a series of freeze-thaw cycles. The presence of tea polyphenols led to a significant decrease in the number of disulfide bonds, resulting in a slower oxidation rate. In addition, the surface hydrophobicity and juice loss of the minced lamb supplemented with tea polyphenols were 91.23 ± 0.22 and 20.00 ± 0.46, respectively, representing a reduction of 1.5% and 7.59% compared to the group without the addition of tea polyphenols. However, the addition of high-dose tea polyphenols also led to a reduction in emulsification stability, alterations in protein conformation, and changes in water migration. Furthermore, the incorporation of a minimal quantity of tea polyphenols (0.01%) resulted in enhanced emulsification stability, water retention, textural properties, and microstructures in minced lamb. This suggests that tea polyphenols have the potential to improve the quality of minced lamb following freezing and thawing processes.
碎羊肉仍然是肉类行业中产量最高的肉类产品之一，涵盖食品服务和零售领域。茶多酚（TPs）以其多样的生物活性而闻名，在研发中越来越多地被用作天然食品添加剂。将浓度为0.00%（CG）、0.01%（TP1）、0.10%（TP2）和0.30%（TP3）的茶多酚添加到经过一系列冻融循环的羊肉中。茶多酚的存在导致二硫键数量显著减少，氧化速率减慢。此外，添加茶多酚的碎羊肉的表面疏水性和汁液损失分别为91.23±0.22和20.00±0.46，与未添加茶多酚的组相比，分别降低了1.5%和7.59%。然而，高剂量茶多酚的添加也导致乳化稳定性降低、蛋白质构象改变和水迁移变化。此外，添加少量茶多酚（0.01%）可提高碎羊肉的乳化稳定性、保水性、质地特性和微观结构。这表明茶多酚有可能改善冻融过程后碎羊肉的品质。
