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Effects of apple polyphenols and hydroxypropyl-beta-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage

文献类型： 外文期刊

作者： Zhong, Yuanyuan 1 ; Han, Ping 1 ; Sun, Suling 2 ; An, Ning 1 ; Ren, Xudong 1 ; Lu, Shiling 1 ; Wang, Qingling 1 ; Dong, Juan 1 ;

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

2.Zhejiang Acad Agr Sci, Inst Qual & Stand Agr Prod, Hangzhou 310021, Peoples R China

关键词： Antioxidant; Frozen processing; Inclusion technique; Meat system; Oxidative stability; Structural changes

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 375 卷

页码：

收录情况： SCI

摘要： This study aimed to evaluate the effect of inclusion complexes (ICs) on the oxidative stability of myofibrillar proteins (MPs) and microstructures in lamb during frozen storage. The inclusion process between apple poly phenols (APs) and hydroxypropyl-beta-cyclodextrin (HP-beta-CD) was verified using Fourier transform infrared spectroscopy, thermogravimetric analysis, scanning electron microscopy, and the antioxidant activity of APs. Results showed that the sensitivity of MPs to oxidation improved after 40 weeks. The ICs (0.2-1.6 mg/mL) significantly reduced the carbonyl content, particle size aggregation, protein degradation, fluorescence quenching effect, and decreased the alpha-helix contents loss of MPs. Additionally, the changes in protein oxidation showed a correlation with the microstructure of muscles, and the addition of 1.6 mg/mL IC remarkably improved the structure of muscle tissues while that of 3.2 mg/mL IC was detrimental to the structural properties. Overall, the exertion of antioxidant activity significantly influenced the cryoprotective effect of ICs on frozen lamb meat.

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