您好，欢迎访问新疆农垦科学院 机构知识库！
新疆农垦科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

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

作者： Zhong, Yuanyuan 1 ; Liu, Yangming 2 ; Xing, Lijie 3 ; Zhao, Mou 1 ; Wu, Wenxia 1 ; Wang, Qingling 1 ; Ji, Hua 1 ; Dong, Juan 1 ;

作者机构： 1.Shihezi Univ, Coll Food Qual & Safety, Shihezi 832000, Peoples R China

2.Henan Acad Agr Sci, Sesame Res Ctr, Zhengzhou 450002, Peoples R China

3.Xinjiang Acad Agr & Reclamat Sci, Anal & Testing Ctr, Shihezi 832000, Peoples R China

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.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：新疆农垦科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台