Improving the Quality of Frozen Lamb by Microencapsulated Apple Polyphenols: Effects on Cathepsin Activity, Texture, and Protein Oxidation Stability

文献类型： 外文期刊

第一作者： Zhong, Yuanyuan

作者： Zhong, Yuanyuan;Zhao, Mou;Wu, Wenxia;Wang, Qingling;Ji, Hua;Dong, Juan;Liu, Yangming;Xing, Lijie

作者机构：

关键词： freezing process; microcapsules; polyphenols; oxidation stability; meat system

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 4 期

页码：

收录情况： SCI

摘要： This study aimed to evaluate the efficiency of microencapsulated apple polyphenols (MAP) in controlling cathepsin activity and texture, as well as inhibiting protein oxidation and metmyoglobin formation in lamb meat during frozen storage at -18 degrees C for 40 weeks. The effects of degradation in vitro on cathepsin and the microstructure in lamb were also evaluated. Results indicated that relative to the control group, the lamb treated with MAP exhibited increased cathepsin activity and inhibited metmyoglobin production. Textural characteristics, such as hardness and springiness, significantly changed (p < 0.05). Treatment with 0.2-1.6 mg/mL of MAP effectively reduced the mean particle size, increasing the zeta potential, delaying the conversion of alpha-helices to random coils, and maintaining the integrity of the tissue structure. However, treatment with 3.2 mg/mL of MAP damaged the protein structure. Degradation in vitro indicated that protein oxidation hindered the effect of cathepsin and was a dominant factor affecting protein during the frozen storage. These results demonstrated that microencapsulation can potentially be used for meat preservation and replace chemical antioxidants in the meat industry.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序