葡萄籽提取物和茶多酚抑制高氧气调包装牛肉饼的提前褐变现象

Inhibition of Grape Seed Extract and Tea Polyphenols on the Premature Browning of Beef Patties under High Oxygen Modified Packaging

摘要:

肉类熟制过程中的提前褐变现象（Premature Browning，PMB）容易导致食品安全问题，高氧气调包装是导致该现象的一个主要因素。为抑制高氧气调包装牛肉饼的PMB现象，该研究向牛肉饼中添加葡萄籽提取物和茶多酚两种天然抗氧化物，通过测定其pH值、生鲜肉色和熟制肉色、脂肪氧化值、菌落总数和感官品质等指标，研究其对牛肉饼PMB现象的抑制作用。研究表明，添加0.1 g/kg的葡萄籽提取物或0.1 g/kg茶多酚可以显著降低肉饼贮藏过程中的脂质氧化，提高生肉饼的肉色稳定性。在贮藏第6 d时，添加葡萄籽提取物和茶多酚能将肉饼脂质氧化值由对照组的8.98 mg MDA/kg分别降低至5.62 mg MDA/kg和5.79mg MDA/kg（p<0.05），并使肉饼在中心温度66 ℃时的中心a*值显著高于其72 ℃的中心a*值（p<0.05），对高氧气调包装条件下肉饼的PMB有显著的抑制效果。同时，两种天然抗氧化物对肉饼的感官品质无负面作用。因此，生产中可以通过添加0.1 g/kg葡萄籽提取物或0.1 g/kg茶多酚来抑制高氧气调包装肉饼的PMB，提高食品安全性。

Abstract:

The premature browning (PMB) during meat cooking will lead to food safety problems, and high oxygen modified packaging is one of major factors leading to this phenomenon. In order to inhibit or reduce the PMB of beef patties, grape seed extract and tea polyphenols were added to beef patties to determine the inhibition effect on the PMB of beef patties. The pH value, meat color of both raw and cooked patties, TBARS, total viable counts (TVC) and the sensory quality were evaluated. The results showed that adding 0.1 g/kg of grape seed extract and0.1 g/kg of tea polyphenols inhibited the lipid oxidation in beef patties during storage, improved the color stability of raw beef patties, and improved the a* values of cooked color at 66 ℃. On the day 6 of storage, the lipid oxidation was significantly reduced from 8.98 mg MDA/kg in control group to 5.62 mg MDA/kg and 5.79 mg MDA/kg (p<0.05) respectively by the addition of 0.1 g/kg of grape seed extract and 0.1 g/kg of tea polyphenols. And the central a* values at 66 ℃ were significantly higher than those at 72 ℃ (p<0.05) and those of control at 66 ℃ (p<0.05), which showed a significant inhibitory effect on PMB of patties under the condition of high oxygen modified packaging. At the same time, there was no negative effect of the two natural antioxidants on the sensory quality of the beef patties. Therefore, 0.1 g/kg of grape seed extract or 0.1 g/kg of tea polyphenols can be added to inhibit the PMB of beef patties under high oxygen modified packaging during cooking and thus improve the food safety.