苹果多酚对切片火腿抗氧化效应的研究.pdfVIP

第八届中国肉类科技大会论文集 肉品贮藏与保鲜 苹果多酚对切片火腿抗氧化效应的研究 1 2* 2 2 孙卫青 ，周光宏 ，徐幸莲 ，彭增起 (1. 长江大学生命科学学院，湖北 荆州 434023 ； 2. 南京农业大学 教育部肉品加工与质量控制重点实验室，江苏 南京 210095) 　　摘 要：为了研究苹果多酚 （AP ）对蒸煮肉制品的抗氧化效应，本文以低温牛肉和猪肉 切片火腿 （SH）为材料，在其腌制剂中分别添加300, 500, and 1000 mg/kg 的苹果多酚，通过 定期测定其在冷藏过程中的表观色泽、色素含量、脂肪氧化 TBARS 值和蛋白质氧化形成羰 基值来考察AP 的抗氧化效果。结果表明：添加500 mg/kg AP 可以有效地抑制猪肉切片火腿 冷藏期间的褪色，而对牛肉切片火腿却没有效果。三个剂量的 AP 处理组均能显著降低两种 切片火腿的 TBARS 值，而对蛋白质氧化，AP 在实验剂量范围内对两种切片火腿的羰基值均 没有显著的抑制效应。 　　关键词：苹果多酚；抗氧化；色泽；脂肪氧化；蛋白质氧化；切片火腿 Effect of apple polyphenol on oxidative stability of sliced cooked cured hams during chilled storage 1 2* 2 2 Sun Wei-qing , Zhou Guang-hong , Xu Xing-lian , Peng Zeng-qi 1 ( College of Life Science, Yangtze University, Jingzhou, 434023, China; 2Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China) 　　Abstract: The effects of apple polyphenol (AP) on color, lipid and protein oxidation in sliced hams (SH) made of pork and beef during chilled storage were investigated. SH samples with no antioxidant added and those treated with Vitamin C (VC) were used as controls. The results indicated that addition of 500 mg/kg AP to the samples significantly inhibited discoloration in pork SH but not in beef; and all the AP treatments successfully inhibited li