Comparison of in Vitro Antioxidant Activities of Fermented Meat Polypeptides Extracted with Different Methods
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Abstract:
Taking acidified meat as the research object, the antioxidant activity of the peptides from acidified meat after microwaving, steaming, deep frying and grilling was studied. Comparison was made on the extraction rate of polypeptide, thiol (-SH) content, scavenging abilities of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl (-OH) radicals, metal ions (Fe2+) chelating ability, inhibitory effect against lipid oxidation, and ability to remove nitrite. The results showed that the content of -SH in the crude peptide extract from acidified meat after microwaving, steaming, deep frying, and grilling was 25.41, 22.89, 26.62, and 24.60nmol/mg, respectively. The antioxidant capacity significantly increased with an elevated concentration of crude peptide extract. At the same concentration, the antioxidant capacity of the crude peptide extract from the acidified meat after different heating methods varied.. When the mass concentration of the crude peptide extract was 5 mg/mL, the scavenging rates of DPPH and -OH radicals of the crude peptide extract from acidified meats decreased in this order: steaming>grilling>microwaving>deep frying>raw. Their corresponding Fe2+-chelating abilities were 50.61%, 52.67%, 48.76%, 50.58%, 57.77%, respectively. Their corresponding lipid oxidation-inhibiting rates were 47.33%, 57.60%, 44.26%, 49.03%, 51.63%, respectively. and nitrite clearance rates were 68.81%, 75.37%, 70.05%, 74.86% and 76.01%, respectively, after the reaction with linoleic acid for 144 h. In summary, compared with the raw acidified meat, the antioxidant activity of the crude peptide extract was improved after one of the above heat treatments, with steaming being the best. Therefore, the suitability of the heat treatment methods for the extraction of the antioxidative polypeptides from acidified meat decreased in this order: steaming>grilling>microwaving>deepfrying .
