茶多酚协同冰温保鲜对牛肉抗氧化的护色效果

Synergism Between Tea Polyphenols and Chilling in Preserving the Antioxidant Activity and Colour of Beef

摘要:

为控制冷鲜牛肉贮藏期间表面氧化褐变，有效延长其货架期。本试验以冷鲜牛肉为研究对象，将不同浓度的茶多酚与冰温（-1 ℃）保鲜协同处理牛肉，测定贮藏第1、3、5及7 d时肉样的硫代巴比妥酸值（TBARS）值、滴水损失、硬度、色差值及感官指标，以经无菌蒸馏处理且4 ℃保藏的肉样为对照1组，以经无菌蒸馏处理且-1 ℃保藏的肉样为对照2组，研究茶多酚与冰温保鲜协同对冷鲜牛肉的抗氧化护色效果。结果表明：采用0.20%的茶多酚与冰温保鲜协同处理对牛肉的抗氧化护色效果显著优于对照组（p<0.05），贮藏第7 d时，L*值为34.91，a*值为18.25，滴水损失为0.35%，硬度为4359 g，TBARS为0.24 mg/kg，且感官特性良好。因此，采用茶多酚与冰温保鲜协同对牛肉具有较好的抗氧化作用，在贮藏期间有利于维持肉色的稳定。

Abstract:

In order to control the oxidative browning on the surface of beef during ice-temperature storage and extend effectively the shelf life of beef, this study used the chilled beef as the research object, and treated the beef with tea polyphenols at different concentrations in synergy with ice-temperature (-1 ℃) preservation. The thiobarbituric acid-reactive substance (TBARS) value, drip loss, hardness, color difference and sensory indices of beef after storage for 1, 3, 5 and 7 days were determined. Using beef treated by aseptic distillation and stored at 4 ℃ as Control 1, and beef treated by aseptic distillation and stored at -1 ℃ as Controlled 2, the synergistic effect of tea polyphenols and ice-temperature preservation on the antioxidant activity and color of chilled beef were examined. The results showed that the tea polyphenols at 0.20% worked syngerstically with ice-temperature preservation to provide significantly (p<0.05) greater protection on the antioxidant activity and colour of beef compared to the Controls. On the 7th day of storage, the beef had the highest score, with L* value, a* value, drip loss, hardness and TBARS value were 34.91, 18.25, 0.35%, 4359 g and 0.24 mg/kg, respectively. Therefore, the use of tea polyphenols in combination with ice-temperature preservation could synergistically exert a good antioxidation effect on chilled beef, and facilitated the color stability of beef during storage.