石榴皮提取物与焦磷酸钠复配对猪肉饼品质的影响

为探究焦磷酸钠(sodium pyrophosphate,TSPP)、异抗坏血酸钠(sodium D-isoascorbate,D-V CNa)与石榴皮提取物(pomegranate peel extract,PPE)复配使用在肉制品中是否具有协同增效作用,以丁基羟基茴香醚(butyl hydroyanisole,BHA)为阳性对照,通过对冷藏期间猪肉饼的pH、蒸煮损失、色差、质构特性、脂肪氧化(硫代巴比妥酸值)和蛋白氧化(总巯基、蛋白羰基含量)的表征,研究各抗氧化剂单独或复配使用对猪肉饼品质及贮藏氧化稳定性的影响。结果表明,TSPP可以提高猪肉饼的pH,而D-V CNa与PPE的添加对肉饼的pH无显著影响;TSPP的添加可以降低猪肉饼的蒸煮损失,改善肉饼的质构特性,且效果优于PPE、BHA。冷藏过程中肉饼不断发生脂肪和蛋白氧化,其中TSPP对脂肪氧化的抑制效果与BHA相近,但对蛋白氧化无显著抑制效果;PPE具有良好的抗氧化性能,可以明显抑制猪肉饼的脂肪氧化和蛋白羰基的生成,且在冷藏前期可以抑制巯基向二硫键的转化。整体来看,PPE+TSPP及PPE+TSPP+D-V CNa组合在改善肉饼品质及氧化稳定性方面综合效果最好。

Effect of pomegranate peel extract combined with sodium pyrophosphate on the quality of pork patties

In order to explore the synergistic effect of sodium pyrophosphate(TSPP),sodium D-isoascorbate(D-V CNa)and pomegranate peel extract(PPE)in meat products,the effects of antioxidant on the quality and storage oxidation stability of pork patties were studied by determining the following indicators:pH value,cooking loss,color difference,texture characteristics,fat oxidation(thiobarbituric acid value)and protein oxidation(total sulfhydryl and protein carbonyl content)of pork patties during cold storage,and BHA(butyl hydroyanisole)was used as the positive control group.The results showed that the addition of TSPP could improve the pH of pork patties,however,D-V CNa and PPE had no significant effect on the pH of pork patties.Moreover,the addition of TSPP could reduce the cooking loss and stabilize the texture characteristics of pork patties,and the effect was better than PPE and BHA.During the cold storage,the oxidation of fat and protein occurred continuously,the inhibition effect of TSPP on the oxidation of fat was similar to that of BHA,but both of them had no significant inhibition effect on the oxidation of protein.Furthermore,the addition of PPE almost inhibited the lipid oxidation and formation of protein carbonyl in pork patties,and inhibited the conversion of sulfhydryl groups to disulfide bonds in the early stage of refrigeration.On the whole,the combination of PPE+TSPP and PPE+TSPP+D-V CNa has the best comprehensive effect in improving the quality and oxidation stability of pork patties.