背景:鸡肉含有较高百分比的易受氧化变质影响的多不饱和脂肪酸,最终导致消费者对鸡肉产品的接受度较低。因此,肉类加工行业正在寻找天然抗氧化剂的组合,以提高肉类产品的氧化稳定性和消费者的可接受性。本研究旨在研究直接添加槲皮素二水与α-生育酚对氧化稳定性的影响。颜色特征,鸡肉肉饼中的总羰基和风味挥发性化合物。
方法:考虑到初步研究,以100和200mg/kg肉的比例添加3个水平的二氢化槲皮素@25、50和100mg/kg肉与α-生育酚组合以形成鸡肉肉饼,并在冷藏温度下储存7天。通过使用TBARS和总羰基测定法测量丙二醛来确定抗氧化剂处理的肉饼的氧化稳定性。颜色(亮度,用柯尼卡美能达色度计测定肉饼的发红和黄色)。此外,挥发性化合物通过气相色谱法在不同的储存间隔进行测量。
结果:结果阐明,在50mg/kg肉以及特别是100mg/kg肉的比率下,通过减少处理过的肉饼中丙二醛和总羰基化合物的产生来减少氧化。储存开始时TBARS的最高值在(T0)中报告为1.93±0.02,而在T6和T5中报告的最低值为0.37±0.01和0.38±0.03,在储存完成时增加至3.47±0.14、0.90±0.05和0.94±0.34。此外,在T6中也报告了最低的羰基化合物和不同存储间隔的值(第1,第3和第7)分别为0.59±0.025、0.77±0.015和1.02±0.031。包含的抗氧化剂还以剂量依赖性方式抑制挥发性调味化合物,特别是醛,如己醛和戊醛(p≤0.05)。试验开始时,T6中报告的最低己醛值为2488±103,其次是T4(3701±111),而T0(对照)中最高的为54,768±431,分别增加到9569±607、112,550±897和359,826±1285。己醛,作为测定肉类产品中挥发物的关键指标,随着抗氧化剂的添加而降低,其最高值在对照组中报告。
结论:槲皮素二水合物与α-生育酚一起添加是改善熟肉饼中氧化储存性和挥发性风味化合物的实用选择。获得的数据将有助于肉类加工者更好地开发富含抗氧化剂的配方,以增强加工肉类产品的氧化稳定性和质量。
BACKGROUND: Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with α-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties.
METHODS: Considering the preliminary studies, 3 levels of quercetin dihdrate @ 25, 50 and 100 mg/kg meat in combination with α-tocopherol at the rate 100 and 200 mg/kg meat were added to develop chicken meat patties and were stored at refrigeration temperature for 7 days. The oxidative stability of the antioxidant treated patties was determined by measuring malonaldehydes using TBARS and total carbonyls assay. The color (Lightness, redness and yellowness) of the patties was determined by using Konica Minolta Color Meter. Moreover, the volatile compounds were measured through gas chromatography at various storage intervals.
RESULTS: The results elucidated that quercetin dehydrate inclusion at the rate of 50 mg/kg meat as well as particularly 100 mg/kg meat decreased the oxidation by reducing generation of malonaldehydes and total carbonyls in treated patties. Highest value for TBARS at initiation of storage was reported in (T0) as 1.93 ± 0.02 whereas lowest were reported in T6 and T5 as 0.37 ± 0.01 and 0.38 ± 0.03 that were increased to 3.47 ± 0.14, 0.90 ± 0.05 and 0.94 ± 0.34 at the completion of storage. Moreover, the lowest carbonyls also reported in T6 and the values at various storage intervals (1st, 3rd and 7th) were as 0.59 ± 0.025, 0.77 ± 0.015 and 1.02 ± 0.031, respectively. The antioxidants inclusion also inhibited volatile flavoring compounds particularly aldehydes like hexanal and pentanal in a dose dependent manner (p ≤ 0.05). Lowest hexanal values reported in T6 as 2488 ± 103 followed by T4 (3701 ± 111) at the start of the trial whereas highest in T0 (control) as 54,768 ± 431 that were increased to 9569 ± 607, 112,550 ± 897 and 359,826 ± 1285, correspondingly. The hexanal, as a critical indicator for the determination of volatiles in meat based products, was decreased with the addition of antioxidants and its highest values were reported in control group.
CONCLUSIONS: Quercetin dihydrate addition along with alpha tocopherol is a pragmatic choice to improve oxidative storability and volatile flavor compounds in cooked meat patties. The data obtained will help meat processor to better develop antioxidant enriched formulations to augment oxidative stability and quality of processed meat products.