花椒及葡萄籽提取物对生牛肉饼的保鲜效果比较

Comparison of the Preservative Effects of Zanthoxylum bungeanum and Grape Seed Extracts on Raw Beef Patty

摘要:

为利用天然保鲜剂延长牛肉饼的贮藏期，该研究对比了花椒提取物和葡萄籽提取物对生牛肉饼的保鲜效果。试验以生牛肉饼为材料添加同等总黄酮含量的葡萄籽提取物（质量分数为0.01%）和花椒提取物（质量分数为0.118%），从肉色、脂肪氧化和蛋白质结构等方面评估保鲜效果。结果表明，与对照组相比，贮藏至第6 d时，花椒提取物使脂质氧化（Thiobarbituric Acid Reactive Substances, TBARS）值和挥发性盐基氮（Total Volatile Basic Nitrogen, TVB-N）值分别降低了40.51%和25.56%，高铁肌红蛋白还原能力（Metmyoglobin Reducing Ability, MRA）和总还原能力（Total Reducing Activity, TRA）增加了7.75%和10.53%，葡萄籽提取物使TBARS值和TVB-N值分别降低了43.04%和32.00%，MRA和TRA增加了19.19%和15.79%，而且葡萄籽提取物在肉色和质构品质上显著优于花椒提取物和对照组（P<0.05），傅里叶红外光谱显示，提取物的添加可能抑制了蛋白质氧化，主要抑制了α-螺旋向无规则卷曲的转变且葡萄籽提取物效果更为显著。因此在此条件下花椒提取物对生牛肉饼的保鲜效果不如葡萄籽提取物，为开发天然保鲜剂提供了理论依据，后续可以考虑二者联用等方法开发综合保鲜。

Abstract:

To extend the shelf life of raw beef patties using natural preservatives, the preservative effects of Zanthoxylum bungeanum extract and grape seed extract were compared. Grape seed extract (mass fraction: 0.01%) and Z. bungeanum extract (mass fraction: 0.118%) with equivalent total flavonoid contents were added to raw beef patties. Preservative efficacy was evaluated based on meat color, lipid oxidation, and protein structural changes. The results showed that after 6 days of storage, patties treated with Z. bungeanum exhibited reductions of 40.51% in thiobarbituric acid reactive substances (TBARS) and 25.56% in total volatile basic nitrogen (TVB-N) compared with those of the control group. In addition, metmyoglobin reducing ability (MRA) and total reducing activity (TRA) increased by 7.75% and 10.53%, respectively. For grape seed extract-treated patties, TBARS and TVB-N values decreased by 43.04% and 32.00%, respectively, whereas MRA and TRA increased by 19.19% and 15.79%, respectively. Furthermore, grape seed extract significantly outperformed Z. bungeanum extract and the control group in maintaining meat color and texture quality (P<0.05). Fourier transform infrared spectroscopy analysis indicated that protein oxidation was inhibited by both extracts, mainly by suppressing the transformation from α-helix to random coil structures, with grape seed extract showing a more pronounced effect. Overall, under these experimental conditions, the preservative effect of Z. bungeanum extract on raw beef patties was inferior to that of grape seed extract. These findings provide a theoretical basis for the development of natural preservatives and future studies should explore combined applications of the two extracts to achieve enhanced preservation effects.