摘要
本文以壳聚糖、明胶为壁材,茶多酚为芯材,包封率为响应值,采用D-混料最优设计研究了自组装法包埋茶多酚的工艺优化,将得到的茶多酚微胶囊按一定质量比例添加到肉糜中,通过电子鼻测定其风味差异,并研究肉样储藏过程中的丙二醛含量变化对其抑制脂肪氧化作用。结果表明体系中茶多酚、明胶、壳聚糖的含量分别为0.40、0.50和0.10时(以试验体系干物质总量为1),包封率为50.87%。添加0.01%、0.03%、0.05%的茶多酚微胶囊的猪肉,4℃下处理10 d后其丙二醛含量(TBARs)值分别为0.183、0.135、0.108 mg/kg,均较未添加茶多酚的空白处理和非微胶囊茶多酚处理组显著降低(P<0.05),电子鼻测定结果也显示添加不同茶多酚处理组的风味和空白组有较大区别,说明得到的茶多酚微胶囊能有效抑制脂肪氧化,延长猪肉的保藏时间。
In this study,chitosan and gelatin were used as carrier to encapsulate tea polyphenols through self-assembled method,and the embedded rate was as the response value.The D-optimal mixture was used to optimize the microencapsulation of tea polyphenol.To investigate the inhibitory effect of the tea polyphenol microcapsules on lipid oxidation,the microcapsules polyphenols were added in a mass ratio to the meat emulsion,the difference in flavor by electronic nose and malondialdehyde content in meat samples during storage were determined.The results showed that the tea polyphenol-gelatin-chitosan proportion was 0.40,0.50 and 0.10(the total dry matter of the experimental system was 1),respectively,and the embedded rate was 50.87%.The TBARs values in pork samples including 0.01%,0.03%,and 0.05%tea polyphenol microcapsules were 0.183,0.135,0.108 mg/kg when stored at 4℃for 10 d,respectively,which was lower than the blank treatment without tea polyphenols addition and non-microcapsule tea polyphenol treatment groups significantly(P<0.05),the results of electronic nose measurement showed that the flavor of treated by tea polyphenols was also different from that of the blank group,indicated that the tea polyphenol microcapsules could inhibit lipid oxidation effectively,and extend the preservation time of pork.
作者
刘芝君
黄业传
夏屿
卿兰
王洋
LIU Zhi-jun;HUANG Ye-chuan;XIA Yu;QING Lan;WANG Yang(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)
出处
《食品工业科技》
CAS
北大核心
2020年第8期124-129,136,共7页
Science and Technology of Food Industry
基金
四川省科技厅应用基础研究计划项目(2016JY0110)。
关键词
D-混料最优设计
茶多酚
壳聚糖
明胶
微胶囊
脂肪氧化
D-optimal mixture design
tea polyphenols
chitosan
gelatin
microcapsules
lipid oxidation
