芥末粗多糖对牛肉糜质构特性及氧化稳定性的影响

doi:10.12160/j.issn.1672-5190.2022.02.016

畜牧与饲料科学 ›› 2022, Vol. 43 ›› Issue (2): 95-104.doi: 10.12160/j.issn.1672-5190.2022.02.016

芥末粗多糖对牛肉糜质构特性及氧化稳定性的影响

张英萍^1,2, 高爱武¹, 成立新³, 马满平⁴, 张义飞¹, 李蕴华³, 凤英³, 岳林芳³

1.内蒙古农业大学,内蒙古呼和浩特 010018;
2.西北农林科技大学,陕西杨凌 712100;
3.内蒙古自治区农牧业科学院,内蒙古呼和浩特 010031;
4.乌兰察布市察哈尔右翼中旗大滩乡人民政府,内蒙古察哈尔右翼中旗 013550

收稿日期:2022-01-14 出版日期:2022-03-30 发布日期:2022-03-30
通讯作者: 成立新（1970—）,男,研究员,硕士,主要从事畜禽粪污资源化利用研究工作。
作者简介:张英萍（1997—）,女,硕士研究生,主要研究方向为肉品凝胶特性。
基金资助:
内蒙古自治区科技计划项目（2019GG353）;内蒙古自治区科技成果转化项目（CGZH2018160）。

Effects of Mustard Crude Polysaccharides on Texture Property and Oxidative Stability of Beef Emulsion

ZHANG Ying-ping^1,2, GAO Ai-wu¹, CHENG Li-xin³, MA Man-ping⁴, ZHANG Yi-fei¹, LI Yun-hua³, Fengying³, YUE Lin-fang³

1. Inner Mongolia Agricultural University,Hohhot 010018,China;
2. Northwest Agricultural and Forestry University,Yangling 712100,China;
3. Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,Hohhot 010031,China;
4. People′s Government of Datan Town of Qahar Youyi Middle Banner of Ulanqab City,Qahar Youyi Middle Banner 013550,China

Received:2022-01-14 Online:2022-03-30 Published:2022-03-30

摘要/Abstract

摘要： [目的] 探究芥末粗多糖对牛肉糜质构特性及氧化稳定性的影响。[方法] 在牛肉糜基础配方中添加0.5%和2.5%的芥末粗多糖,以添加卡拉胶和丁基羟基茴香醚（butyl hydroxy anisd,BHA）的牛肉糜作为对照,各组牛肉糜于4 ℃储藏20 d,测定各组牛肉糜的硬度、回复性、胶着度、咀嚼度、硫代巴比妥酸（thiobarbituric acid reactive substances,TBARS）值、总巯基含量、羰基含量、pH值和色度值,利用统计学方法分析储藏期各组牛肉糜上述指标的差异。[结果] 添加0.5%的芥末粗多糖对牛肉糜的硬度、回复性、胶着度、咀嚼度有显著（P<0.05）改善作用,可以达到与卡拉胶相同的效果,但当芥末粗多糖的添加量为2.5%时,对上述4项质构特性指标无显著（P>0.05）影响;添加0.5%的芥末粗多糖可以显著（P<0.05）降低牛肉糜的TBARS值,减缓丙二醛（malondialdehyde,MDA）含量的增加,抑制脂肪的氧化;添加2.5%的芥末粗多糖能在一定程度上减缓牛肉糜红度的劣变,显著（P<0.05）抑制pH值的上升,减缓总巯基含量的下降,但不能较好地抑制羰基化合物的产生。[结论] 芥末粗多糖不仅能改善牛肉糜的质构特性,还能在一定程度上缓减氧化,保持色泽稳定,研究结果为其作为一种新型天然抗氧化剂在牛肉制品中的应用提供了参考。

关键词: 芥末粗多糖, 牛肉糜, 质构特性, 氧化稳定性

Abstract: [Objective] To assess the effects of mustard crude polysaccharides on texture property and oxidative stability of beef emulsion. [Method] Additions of 0.5% and 2.5% mustard crude polysaccharides to the basal formula of beef emulsion were set as two experimental groups, respectively, and those of carrageenan and butyl hydroxy anisd （BHA） was used as controls in the tests of texture property and oxidative stability, respectively. After a storage at 4 ℃ for 20 days, the hardness, resilience, gumminess, chewiness, and thiobarbituric acid reactive substances （TBARS） value, total sulfhydryl content, carbonyl content, pH value, and chromaticity value of the beef emulsion in each group were determined, and the inter-group differences of the tested indicators were statistically analyzed. [Result] Similar to carrageenan, the addition of 0.5% mustard crude polysaccharides significantly （P<0.05） improved the hardness, resilience, gumminess, and chewiness of the beef emulsion, while the addition of 2.5% mustard crude polysaccharides had no significant （P>0.05） influences on the above four parameters associated with texture property. The addition of 0.5% mustard crude polysaccharides significantly （P<0.05） reduced the TBARS value of the beef emulsion, slowed down the increase of malondialdehyde （MDA） content, and inhibited the fat oxidation. The addition of 2.5% mustard crude polysaccharides significantly （P<0.05） limited the increase of pH value, slowed down the reduction of total sulfhydryl, and alleviated the deterioration of the redness to some degree. However, it had poor performance in preventing the formation of carbonyl compounds. [Conclusion] Mustard crude polysaccharides not only improve the texture property of beef emulsion but also alleviate the oxidation and maintain a consistent color. The findings obtained in this study may provide references for using mustard crude polysaccharides as novel natural antioxidant in beef products.

Key words: mustard crude polysaccharides, beef emulsion, texture property, oxidative stability

中图分类号:

TS251.52

张英萍, 高爱武, 成立新, 马满平, 张义飞, 李蕴华, 凤英, 岳林芳. 芥末粗多糖对牛肉糜质构特性及氧化稳定性的影响[J]. 畜牧与饲料科学, 2022, 43(2): 95-104.

ZHANG Ying-ping, GAO Ai-wu, CHENG Li-xin, MA Man-ping, ZHANG Yi-fei, LI Yun-hua, Fengying, YUE Lin-fang. Effects of Mustard Crude Polysaccharides on Texture Property and Oxidative Stability of Beef Emulsion[J]. Animal Husbandry and Feed Science, 2022, 43(2): 95-104.

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芥末粗多糖对牛肉糜质构特性及氧化稳定性的影响

Effects of Mustard Crude Polysaccharides on Texture Property and Oxidative Stability of Beef Emulsion

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