枸杞叶黄酮提取物对复合羊肉糜冷藏期品质的影响

摘要

以富含n-3多不饱和脂肪酸的植物油和羊肉为原料,制成营养价值较高的复合羊肉糜,研究在4 ℃冷藏过程中不同添加量(质量分数0.5%、1.0%、1.5%)的枸杞叶黄酮提取物对该复合羊肉糜各项过氧化指标和质构特性的影响.结果显示:枸杞叶黄酮提取物能够显著抑制冷藏期羊肉糜pH值、酸价、过氧化值和挥发性盐基氮含量的增高(P<0.05),且呈剂量依赖关系;能够提高羊肉糜的硬度、胶黏性和咀嚼性(P<0.05),有效控制由腐败变质引起的羊肉糜质构特性变化,并使羊肉糜在冷藏过程中具有较稳定的感官评分.表明枸杞叶黄酮提取物能在富含n-3多不饱和脂肪酸的羊肉糜中起到显著的抗氧化作用,为枸杞叶的深加工利用和开发富含n-3多不饱和脂肪酸的羊肉制品提供方向和理论依据.%Minced mutton mixture with high nutritional value was made from vegetable oils rich in n-3 polyunsaturated fatty acids and mutton.The effects of adding different amounts(0.5%,1.0%and 1.5%)of flavonoids extracted from Lycium barbarum leaves on lipid peroxidation indexes and textural properties of minced mutton mixture were studied during refrigerated storage (4 ℃). The results showed that the flavonoids could significantly inhibit the increase of pH, acid value, peroxide value and total volatile basic nitrogen (TVB-N) content (P < 0.05) in a dose-dependent manner. Meanwhile, the flavonoids could also increase hardness, gumminess and chewiness (P < 0.05), and effectively control textural changes caused by spoilage. In addition, they could preserve the sensory quality of minced mutton during the whole storage period. These results indicated that the flavonoids extract from Lycium barbarum leaves could significantly inhibit lipid oxidation in minced mutton,which will provide a new direction and theoretical basis for the deep processing and utilization of Lycium barbarum leaves and the development of mutton products rich in n-3 polyunsaturated fatty acids.