Effects Of Grape Seed Extract And Pomegranate Peel Extract On The Quality Of Air-Dried Lamb

Air-dried mutton is processed through a series of processes such as material selection,trimming,low-temperature pickling,elution,and air-drying,and has high nutritional value.In this study,fresh mutton was used as the test material.The experimental group was added with 0.05%,0.10%,0.15%,0.20% of grape seed and pomegranate peel extracts,respectively.The control group was not treated and was dried and stored under corresponding conditions.The p H value,color difference,Thiobarbituric acid(TBA),volatile base nitrogen(TVB-N),moisture content of air-dried mutton were detected and combined with sensory evaluation to determine the effect of grape seed extract and pomegranate peel extract.The best amount of addition for air-dried lamb.The control group and the two extracts with the best addition amount were then selected to detect and analyze the effects of grape seed and pomegranate peel extracts on the degradation of air-dried mutton protein,inhibition of protein and fat oxidation and volatile flavor compounds,and combined with sensory evaluation.Optimum plant extracts.The main findings are as follows:1.Determine the optimal addition amount of grape seed and pomegranate peel extract in air-dried mutton by single factor test.The results showed that at the end of air-drying(16 d),compared with the control group,the color difference of the air-dried mutton treated with 0.15% grape seed extract showed a downward trend,and the L*,a*,and b* values increased by 30.28%,65.4%,and 65.4%,respectively.53.68%,p H value decreased by 6.3%,TBA content decreased by 26.53%,TVB-N decreased by 25.48%,but there was no significant difference in moisture content(P>0.05).Combined with sensory evaluation,0.15% grape seed extract can effectively protect the original color of air-dried meat and improve the freshness of air-dried meat.After 16 days of air-drying,compared with the CK group,the color difference L*,a*,and b* values of the 0.15% pomegranate peel extract group increased by 25.51%,4.58%,and19.13%,respectively,and the p H value decreased by 5.6%,The TVB-N value decreased by 25.64%,and there was no significant difference in moisture content among the groups.Combined with sensory evaluation,0.15% pomegranate peel extract could effectively improve the color and freshness of air-dried mutton.2.Grape seed extract and pomegranate peel extract with 0.15% addition were selected to study the effect of grape seed and pomegranate peel extract on protein degradation of air-dried mutton by SDS-PAGE electrophoresis and muscle fiber superstructure.SDS-PAGE analysis and muscle fiber ultrastructure showed that compared with the control group,grape seed and pomegranate peel extracts significantly inhibited protein degradation.The degradation effect is greater than that of pomegranate peel extract.3.Select the control group,grape seed extract and pomegranate peel extract with an addition amount of0.15% to conduct air-dried mutton storage experiments,and compare the two grape seed and pomegranate peel extracts by detecting fat and protein oxidation indicators and microbial growth.Effects of treatments on the storage period of air-dried lamb.The results showed that compared with the control group,the acid value of the 0.15% grape seed extract treatment group and the 0.15% pomegranate peel extract treatment group decreased by 17.25% and 18.96%,and the peroxide value decreased by 12.80% and 12.86%,respectively,from the storage period to the 15 th day.12.02%,the TBA value decreased by 35.50% and47.20%,the carbonyl content decreased by 27.7% and 20.12%(P<0.05),the thiol content increased by1.68 times and 1.35 times,the total number of colonies decreased by 28.41% and 21.48%,and the number of Escherichia coli decreased 24.80% and 33.02%.Overall,the antioxidant effect of grape seed extract was significantly higher than that of pomegranate peel extract,but the antibacterial ability of pomegranate peel extract was higher than that of grape seed extract.4.GC/IMS technology was used to detect the volatile flavor compo.unds of air-dried mutton at 0 d,16 d and 31 d,and fuzzy mathematics method was used to conduct sensory evaluation of the samples stored for31 d in each group.The results showed that a total of 35 volatile flavor compounds were retrieved in the experiment,including 4 aldehydes,5 alcohols,5 hydrocarbons,5 ketones,6 esters,and 7 others;the control group,grape seed The relative peaks of 2-pentylfuran treated with pomegranate peel extract were;28.33,22.33 and 78.33;2(3H)furanone dihydro-5-carbaldehyde was;307.67,52.00 and 126.00;heptanal was;131.00,124.00 and 92.67;acetaldehyde was;481.67,184.67 and 279.00,respectively.The results showed that the relative peaks of the two grape seed and pomegranate peel extracts were significantly lower than those of the control group,and these substances were the main sources of rancidity in meat products.Combined with the sensory evaluation,the comprehensive score of the grape seed extract group was higher than that of the pomegranate peel extract treatment group and the control group,and the grape seed extract could effectively improve the quality of air-dried mutton during processing and storage.