6-gingerol 对冷藏贮藏期间羊肉丸氧化稳定性和质量特性的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-02 DOI:10.1016/j.fochx.2024.101865

Jiamei Li , Lijie Wang , Hongyan Mu , Geyi Ren , Mengyao Ge , Juan Dong , Qingling Wang , Jingtao Sun

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引用次数: 0

摘要

肉类产品营养成分高，但容易变质；添加抗氧化剂是食品工业中最直接有效的方法。本研究在冷藏（4°C）的羊肉丸中添加了不同浓度的 6-姜酚（6-GG），以评估 6-GG 对其氧化稳定性和质量特性的影响。结果表明，随着贮藏时间的延长，6-姜酚可防止蛋白质羰基含量的增加，并减少蛋白质巯基含量的损失。此外，0.0440% 6-GG 处理组的硫代巴比妥酸活性物质（0.4643 毫克 MDA/公斤）在第 7 天没有超过相关的鲜肉标准。肉丸的质地、持水能力和微观结构也得到了改善，这表明添加 6-GG 是改善肉丸和肉制品质量的可行策略。

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Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage

Meat products are high in nutrients but easily spoiled; adding antioxidants is the most straightforward and efficient approach in the food industry. In this study, different concentrations of 6-gingerol (6-GG) were added to refrigerated (4°C) mutton meatballs to evaluate the effect of 6-GG on their oxidative stability and quality characteristics. The results demonstrated that 6-GG prevented the increase in protein carbonyl content and decreased the loss of protein sulfhydryl content as storage times increased. Moreover, the thiobarbituric acid reactive substances (0.4643 mg MDA/kg) in the 0.0440% 6-GG treatment group did not exceed the pertinent fresh meat standards on day 7. The texture, water-holding capacity, and microstructure of the meatballs were also improved, suggesting that the addition of 6-GG is a feasible strategy to improve the quality of meatballs and meat products.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.