植酸和茶多酚復(fù)合抗氧化劑對輻照鹵制雞翅品質(zhì)的影響

龍明秀 劉敏 田竹希 何揚(yáng)波 石彬 梁倩 李詠富

摘 要：為減緩輻照鹵制雞翅氧化變質(zhì)，延長其貯藏期，探討天然抗氧化劑對提高輻照鹵制雞翅4 ℃條件下貯藏過程中氧化穩(wěn)定性的作用效果與機(jī)制。對比7 種抗氧化劑對·OH和1，1-二苯基-2-三硝基苯肼（1，1-diphenyl-2-picrylhydrazyl，DPPH）自由基的清除率，分析不同植酸和茶多酚復(fù)配比例的協(xié)同處理效果。結(jié)果表明：植酸對·OH表現(xiàn)出較強(qiáng)的清除作用，當(dāng)達(dá)最高質(zhì)量濃度0.06 g/100 mL時，清除率達(dá)63%;茶多酚對DPPH自由基清除作用較強(qiáng)，在最高質(zhì)量濃度0.06 g/100 mL時，清除率達(dá)94%;植酸和茶多酚按1∶1比例（0.01 g/100 mL植酸+0.01 g/100 mL茶多酚）復(fù)配時，樣品pH值、過氧化值、酸價和硫代巴比妥酸值變化最小，協(xié)同抗氧化效果最佳，且樣品的感官品質(zhì)和色澤保持較好;采用電子鼻對鹵制雞翅的總體氣味進(jìn)行檢測可知，不添加天然抗氧化劑且無輻照處理組與植酸和茶多酚配比1∶1處理組的差異較大，其結(jié)果與理化指標(biāo)測定結(jié)果相一致，說明最佳抗氧化組合為0.01 g/100 mL植酸和0.01 g/100 mL茶多酚配比1∶1，其能較好地保持輻照鹵制雞翅的品質(zhì)和風(fēng)味。

關(guān)鍵詞：天然抗氧化劑;輻照;鹵制雞翅;品質(zhì)

中圖分類號：TS251.6? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?文獻(xiàn)標(biāo)志碼：A 文章編號：1001-8123（2019）02-0064-08

Abstract： In order to alleviate the oxidative deterioration and prolong the storage period of irradiated marinated chicken wings， we investigated the effect and underlying mechanism of natural antioxidants in improving the oxidative stability of irradiated marinated chicken wings stored at 4 ℃. Seven antioxidants were evaluated for their effect on scavenging of hydroxyl and 1，1-diphenyl-2-picrylhydrazyl （DPPH） radicals. The synergism between phytic acid and tea polyphenols at different ratios was evaluated. The results showed that phytic acid exhibited potent hydroxyl radical scavenging activity with a percentage scavenging of 63% at 0.06 g/100 mL while tea polyphenols had powerful DPPH radical scavenging activity with a percentage scavenging of 94% at 0.06 g/100 mL. The best synergistic antioxidant effect was observed with a 1：1 mixture of phytic acid and tea polyphenols （0.01 g/100 mL each）， and minimal changes in pH value， peroxide value （POV）， acid value （AV） and thiobarbituric acid （TBA） value of chicken wings were observed with this mixture; the sample maintained good sensory quality and color. There was a significant difference in odor profile as assessed by electronic nose as well as physicochemical properties between the unirradiated control without natural antioxidant and irradiation plus addition of the antioxidant mixture， suggesting this antioxidant mixture was optimal for quality and flavor maintenance of irradiated marinated chicken wings.

鹵制雞翅的肉質(zhì)鮮嫩、富有彈性、咀嚼感強(qiáng)，含有豐富的蛋白質(zhì)，具有獨(dú)特的風(fēng)味品質(zhì)和口感，深受消費(fèi)者喜愛和追捧，是最受消費(fèi)者喜愛的鹵肉制品之一[1]。鹵制雞翅是經(jīng)預(yù)煮、浸泡、鹵制等工藝使雞翅中心溫度達(dá)75～85 ℃，并在貯藏、運(yùn)輸及銷售過程中保持0～4 ℃低溫條件的一種低溫肉制品[2]。由于鹵肉制品熟化與殺菌溫度較低，易殘留微生物，加之蛋白質(zhì)等營養(yǎng)成分充足、水分含量高，腐敗微生物易大量繁殖，導(dǎo)致產(chǎn)品腐敗變質(zhì)[3]，要提高產(chǎn)品的保藏性能，則還需要在包裝后進(jìn)行二次殺菌。高溫殺菌是常用的殺菌手段，但高溫殺菌對鹵肉制品的營養(yǎng)價值、感官品質(zhì)等影響較大，故人們在不斷探尋肉制品的冷殺菌技術(shù)。