香辛料提取物对低温油炸肉丝软罐头的抗氧化效应研究

Effects of spice extracts on antioxidative ability of soft canning of deep-fried shredded meat

中文关键词:  香辛料提取物  肉丝软罐头  抗氧化  抗氧化剂

英文关键词:spice extracts  soft canned shredded pork  antioxidative ability  antioxidant

中文摘要:

      目的 通过添加具有抗氧化活性和较高安全性的香辛料提取物, 解决中式肉类菜肴的软罐头食品中变色、风味变差以及脂肪氧化酸败等问题。方法 向低温油炸肉丝软罐头中添加不同添加量的迷迭香、肉桂和VE提取物以及2种人工合成抗氧化剂丁基羟基茴香醚(butyl hydroxy anisd, BHA)和没食子酸丙酯(propylgallate, PG), 测定其对软罐头菜肴产品在贮藏过程中硫代巴比妥酸值(thiobarbituric acid-reacitive substances, TBARS值)、过氧化物值(peroxide value, POV值)和色差值的影响。结果 添加的3种共9组天然抗氧化剂中, 迷迭香提取物抑制初级氧化产物氢过氧化物和次级氧化产物丙二醛的效果最好(P<0.05)。添加300 mg/kg迷迭香、90 mg/kg PG和120 mg/kg BHA的3组处理组在21 d冷藏期内, 其POV值和TBARS值显著小于其他各组(P<0.05), 说明添加300 mg/kg迷迭香可以替代人工抗氧化剂。结论 低温油炸肉丝软罐头中添加300 mg/kg迷迭香提取物, 可以减缓脂肪氧化速度, 进而延长产品的货架期。

英文摘要:

      Objective To solve the problems such as discoloration, flavor variation and fat oxidation and acid failure of canned food in Chinese meat dishes by adding flavoring extracts with antioxidant activity and high safety. Methods Different additions of rosemary extracts, cinnamon, vitamin E extracts and 2 kinds of artificially synthesized antioxidants of butyl hydroxy anisd (BHA) and propylgallate (PG) were added to the soft canning of deep-fried shredded meat, and the thiobarbituric acid-reacitive substances (TABARS) value, peroxide (POV) value and color values were determined. Results In addition, totally 3 kinds of 9 groups of natural antioxidants were added, and rosemary extract inhibited the effects of primary oxidation products of hydrogen peroxide and secondary oxidation products of malondialdehyde (P<0.05). The POV value and TBARS value of 3 treatment groups of 300 mg/kg rosemary extracts, 90 mg/kg PG and 120 mg/kg BHA were significantly lower than those of other groups during 21 days of storage (P<0.05). That was to say, the natural antioxidants (300 mg/kg rosemary extracts) could replace the artificially synthesized antioxidants to some extent. Conclusion The soft canned shredded pork with 300 mg/kg rosemary extracts has the ability to delay lipid oxidation, so as to prolong the shelf life.