| Chicken is becoming increasingly popular with consumers because of its low fat content and high protein content.However,as a meat product,chicken is prone to oxidation,resulting in lower nutritional value of the product.Chicken is often preserved and transported by freezing.Refrigeration has high requirements on transportation and storage environment.If temperature fluctuation may lead to repeated thawing and refreezing,meat products may lose water and decrease quality.Antioxidants are the best way to resist oxidation of meat products,but their safety as additives remains to be evaluated.Therefore,research and development of safe meat additives has become a new trend.Maillard reaction products(MRPs)are considered as potential antioxidants.Small amounts of MRPs not only provide antioxidant benefits but also enhance flavor without toxicity.In this paper,the antioxidant effect of MRPs in minced meat was studied.The main research contents and results of this paper are as follows:(1)The Maillard reaction model with lysine and fructose as substrates was established,and the most suitable MRPs were explored with the secondary oxidation products as in the index.At the conditions of 1:1 lysine-fructose molar ratio and110℃oil bath,the preparation time was 0h,0.5h,1h and 2h,and the initial p H was7.0,8.0,8.3,9.0 and 10.0.The prepared MRPs was added to minced chicken to measure the value of thiobarbituric acid-reactive substances(TBARs)and investigate the oxidation of meat.The results showed that when the heating time of MRPs was 2h and the initial p H was 10.0,the TBARs was significantly lower than that of other preparation conditions(p<0.05).The obtained MRPs had the strongest antioxidant activity to minced chicken(p<0.05).(2)Based on the determining of MRPs preparation conditions,the antioxidant activity of MRPs solutions stored at different conditions and MRPs solutions with different concentrations on meat was investigated.MRPs solution was added to chicken meat with different concentrations(0.5%,1%,2%,4%)at three different storage conditions(storage at-20℃for 14d after preparation,storage at 4℃for 14d after preparation,and storage at 0d after preparation).After storage at 4℃for 6d,samples were taken periodically to determine the TBARs value,color difference and texture of minced chicken.The results showed that at the same storage condition,the TBARs value decreased with the increase of MRPs concentration,indicating that the antioxidant activity of MRPs was concentration-dependent.The MRPs solution stored at-20℃for 14d had the lowest TBARs value(p<0.05),the MRPs solution stored at4℃for 14d had the highest L~*value and a~*value(p<0.05),the lowest b~*value(p<0.05),the lowest hardness(p<0.05)and the highest springiness(p<0.05).It can be seen that MRPs stored at-20℃for 14d has better antioxidant activity than that stored at 4℃.MRPs stored at 4℃for 14d had a good effect on the color and texture of minced chicken.(3)4%MRPs,vitamin E,anthocyanin and rutin were added to minced chicken in a series of ratios,respectively,alone or in combination,the group treated without MRPs,vitamin E,anthocyanin and rutin was used as the control group and the TBARs values and texture of minced chicken were measured.The results showed that TBARs decreased with the increase of vitamin E and rutin concentration.Comparing the TBARs value of minced chicken with each compound addition,the TBARs value of minced chicken with vitamin E+4%MRPs mixture was lower than that of only vitamin E or 4%MRPs(p<0.05),the TBARs value of minced chicken with anthocyanin+4%MRPs mixture was higher than that of only anthocyanin or 4%MRPs(p<0.05),and the TBARs value of minced chicken with rutin+4%MRPs was higher than that with only Rutin or 4%MRPs(p<0.05).The minced chicken with0.04%vitamin E+4%MRPs had the lowest TBARs value(p<0.05).The results showed that the antioxidant activity of vitamin E and rutin increased with the increase of concentration.The synergistic effect of vitamin E and MRPs was superior to their respective antioxidant capacity,and 0.04%vitamin E+4%MRPs mixture had the strongest antioxidant capacity.The synergistic effect of anthocyanins and rutin with MRPs did not show stronger antioxidant activity.The springiness of minced chicken supplemented with vitamin E was higher than that of the control group(p<0.05),the hardness and adhesiveness of minced chicken supplemented with anthocyanin were lower than those of control group(p<0.05),higher springiness than the control group(p<0.05),the elasticity,springiness and chewiness of rutin were higher than those of control group(p<0.05).The results showed that vitamin E,anthocyanin and rutin all had the ability to improve the texture quality of minced chicken. |
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