石榴皮提取物对生猪肉饼品质的影响

研究石榴皮提取物的抗氧化性能及不同质量分数（0.01%、0.05%和0.10%）石榴皮提取物的添加对生猪肉 饼pH值、蒸煮损失、色差和冷藏过程中脂肪及蛋白氧化的影响。结果表明：石榴皮提取物富含多酚和黄酮，其总 抗氧化能力、自由基清除能力、Fe2＋螯合能力随石榴皮提取物质量分数增大而增强；石榴皮提取物的添加对生猪肉饼的 pH值和蒸煮损失率无显著影响，但对生猪肉饼的亮度值、红度值有一定的负面作用；石榴皮提取物能有效抑制生猪肉 饼冷藏过程中氢过氧化物、丙二醛及蛋白羰基生成，且质量分数越高抑制效果越好，整体效果优于丁基羟基茴香醚。

Effect of Pomegranate Peel Extract on Quality and Storage Stability of Raw Pork Patties

The antioxidant activity of pomegranate peel extract was evaluated and the effects of its addition at different levels (0.01%, 0.05% and 0.10%) on the pH value, cooking loss, color difference and the oxidation of lipid and protein during refrigeration in raw pork patties were studied. The results showed that pomegranate peel extract was rich in polyphenols and ?avonoids, and the total antioxidant capacity, free radical scavenging capacity and Fe2+ chelating capacity of pomegranate peel extract increased with the increase of its concentration. The addition of pomegranate peel extract had no signi?cant effect on the pH value or cooking loss, but had negative effects on the brightness (L*) and redness (a*) values of raw pork patties. Pomegranate peel extract could concentration-dependently and effectively inhibit the formation of hydroperoxide, malondialdehyde and protein carbonyl during refrigeration. Overall, the effect of pomegranate peel extract was better than that of butyl hydroxy anisole.