CN115024357A - 一种抑制冷冻鸡肉丸中晚期糖基化终末产物生成的方法 - Google Patents
一种抑制冷冻鸡肉丸中晚期糖基化终末产物生成的方法 Download PDFInfo
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Abstract
本发明公开了一种抑制冷冻鸡肉丸中晚期糖基化终末产物的方法。其特征在于将浓度为0.45%的番石榴叶多酚溶液添加至鸡肉丸中进行冻藏保存,通过测定鸡肉丸美拉德反应中间产物含量及褐变程度、乙二醛、羧甲基赖氨酸、戊糖素及荧光性AGEs的变化探究番石榴叶多酚对冷冻鸡肉丸糖基化终末产物的影响。该方法表明,番石榴叶多酚能有效降低冻藏期间肉丸美拉德反应中间产物及终产物的含量,抑制糖基化终末产物重要前体物质乙二醛的生成,经过番石榴叶多酚处理,冻藏6个月鸡肉丸的羧甲基赖氨酸含量降低了17.01%。通过在鸡肉丸中添加番石榴叶多酚,进一步证实了植物多酚对晚期糖基化终末产物生成的抑制作用,使得植物多酚在肉制品中的应用得到进一步的推广。
Description
技术领域
本发明涉及一种抑制冷冻鸡肉丸中晚期糖基化终末产物生成的有效方法,属于畜产品加工技术领域。
背景技术
鸡肉是我国产量最大、增长速度最快的肉类,鸡肉营养价值丰富,具有高蛋白、低脂肪、低热量、低胆固醇的特点,鸡肉丸的主要原料就是鸡肉,经过一定的加工而制成的。近年来,随着人们生活水平的提高,以农、畜、禽、水产品为原料,经适当加工后,可直接食用或食用前仅需简单加工或热处理的调理食品得到了消费者的青睐,而冷冻鸡肉丸是众多调理食品中食用较为广泛的一种。由于蛋白质和脂肪的存在,冷冻鸡肉丸在热加工和储存过程中会产生晚期糖基化终末产物(Advanced glycation end products,AGEs)。
晚期糖基化终末产物是还原糖(如葡萄糖)的羰基与核酸、脂肪酸、蛋白质或氨基酸的氨基之间发生重排、脱水、氧化、缩合等一系列复杂反应后生成的一种稳定的、不可逆的化合物。在体外,食物加工过程中发生的经典美拉德(Maillard)反应以及脂质氧化反应可以产生AGEs。在体内,人体血液中的葡萄糖与氨基酸残基可生成内源性AGEs。AGEs在体内长期大量的累积,会对人体健康造成影响,尤其与糖尿病的发生密切相关。除了改进蒸煮方法以降低AGEs水平外,添加富含多酚的植物提取物是另一种常用且有效的方法。
植物多酚广泛分布于植物界,通常存在于草药和水果的根、茎、叶、花及果实中,是一类植物中含量最高的次生代谢产物。多酚化合物主要包括3大类:黄酮类化合物、酚酸类化合物和非黄酮类化合物,其中最重要的是黄酮类和酚酸类化合物。近年来,多酚类化合物的生物活性作用受到人们的广泛关注,由于其羟基取代的高反应性和其吞噬自由基的能力,使大部分多酚类化合物具有良好的抗氧化活性和抗糖基化活性。作为纯天然、高效的AGEs抑制剂,植物多酚已经越来越多的被应用于肉制品生产中。葡萄籽提取物是葡萄酒和果汁生产的副产品,含有5~8%的多酚,包括儿茶素、表儿茶素、没食子酸和原花青素,葡萄籽多酚具有较强的抗氧化活性和清除自由基的能力。Wang等人发现葡萄籽提取物在中国传统肉制品中的应用提高了其在储存过程中的氧化稳定性,并降低了有害物质的水平。Anthony等人发现儿茶素可以有效清除肌肉蛋白中的AGEs,儿茶素可以影响鸡胸肉肌原纤维蛋白的赖氨酸和游离氨基来缓解美拉德反应的发生,通过清除自由基以及抑制蛋白质聚集等途径降低AGEs的生成。
发明内容
本发明的目的是提供一种抑制冷冻鸡肉丸中晚期糖基化终末产物生成的有效方法,本发明制备方法将植物多酚添加到鸡肉丸中,对鸡肉丸进行冷冻保存。与未添加植物多酚的鸡肉丸相比,番石榴叶多酚的添加可以有效地降低了冷冻鸡肉丸的晚期糖基化终末产物含量,并对其前体物质起到了抑制作用。
本发明的目的是通过以下技术方案来实现的:
一种抑制冷冻鸡肉丸中晚期糖基化终末产物生成的方法,包括以下步骤:原料肉选择和整理;配料和植物多酚的添加;斩拌;成形;蒸煮;冷却;冻藏。
本发明探究植物多酚对鸡肉丸在冻藏期间美拉德反应的中间产物含量及褐变程度、乙二醛含量、羧甲基赖氨酸含量、戊糖素以及荧光性AGEs的影响。
附图说明
图1番石榴叶多酚对冷冻鸡肉丸美拉德反应中间产物的影响;
图2番石榴叶多酚对冷冻鸡肉丸美拉德反应褐变程度的影响;
图3番石榴叶多酚对冷冻鸡肉丸乙二醛含量的影响;
图4番石榴叶多酚对冷冻鸡肉丸羧甲基赖氨酸含量的影响。
具体实施方式
下面结合附图对本发明的技术方案作进一步的说明,但并不局限于此,凡是对本发明技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,均应涵盖在本发明的保护范围中。
一、原料肉选择和预处理
选择符合卫生标准的新冻鸡大胸、猪肥膘,清洗卫生。将整理后的冻鸡大胸、猪肥膘分别经绞肉机绞碎备用。猪肥膘添加量为鸡肉重的15%。
二、番石榴叶多酚溶液的配制
将番石榴叶多酚以蒸馏水配置为质量分数0.45%的溶液,以一定的比例(50g:250g)加入到鸡肉糜中。
三、添加配料、搅匀
向搅碎的鸡肉糜中加入淀粉和食盐,斩拌均匀,整个搅拌过程的温度要控制在4℃。
四、成形、蒸煮
将斩拌均匀的馅料经挤压成型机制作成丸形,后入沸水锅中煮熟,为保证煮熟并达到杀菌的效果,要使肉丸中心温度达70℃,并维持1min以上,煮沸时间不宜过长,否则会导致肉丸出油而影响风味和口感。
五、冷却、冻藏保存
将冷却后的鸡肉丸置于冰箱冷冻室,使肉丸中心温度迅速降至-18℃以下。将其冻藏0、1、2、3、6个月,定期测定鸡肉丸的各项指标。
六、番石榴叶多酚对冷冻鸡肉丸美拉德反应中间产物及褐变程度的影响
通过测定鸡肉丸在294nm和420nm波长下的处吸光度反映美拉德反应的中间产物和终产物的累积。番石榴叶多酚对冷冻鸡肉丸美拉德反应的中间产物及褐变程度的影响如图1及图2所示。
美拉德反应的中间产物可分为荧光化合物和非荧光性化合物两种,294nm波长处吸光度主要用于反映糖基化过程中产生的无色中间产物,即非荧光性化合物,如糖、醛和小分子酮等。从图1中可以看出,新鲜样品在经过番石榴叶多酚处理后,与空白组并没有显著差异(P>0.05),随着冻藏时间的延长,中间产物的含量有显著升高(P<0.05),其中,冻藏6个月的鸡肉丸中间产物含量最高。在冻藏1、2、3、6个月期间,0.45%的番石榴叶多酚处理组对中间产物的生成有明显的抑制作用,冻藏3个月较空白组降低了16.48%,冻藏6个月较空白组降低了4.04%。
美拉德反应的褐变程度能反映整个美拉德反应过程中体系颜色的变化,即美拉德反应终产物的积累,420nm波长处吸光度主要用于描述美拉德反应终产物-类黑精物质的含量,此处吸光度越大,表明褐变进行的程度越彻底。从图1中可以看出,随着冻藏时间的延长,鸡肉丸的褐变程度显著增强(P<0.05),冻藏6个月的鸡肉丸褐变程度最大。新鲜样品在经过番石榴叶多酚处理后,其褐变程度与空白组并没有显著差异(P>0.05)。与美拉德反应的中间产物含量的变化相同,在冻藏1~6个月期间,0.45%的番石榴叶多酚处理组对美拉德反应终产物的积累有明显的抑制作用,冻藏3个月较空白组降低了17.69%,冻藏6个月较空白组降低了12.00%。
七、番石榴叶多酚对冷冻鸡肉丸乙二醛含量的影响
乙二醛是糖基化反应中重要的早中期产物,与AGEs的形成有密切关系。还原糖是多种反应产物的前体物质或重要底物,其羰基与游离氨基酸结合后生成席夫碱,可直接促进AGEs的生成,也会导致高活性二羰基化合物乙二醛的积累。番石榴叶多酚对冷冻鸡肉丸乙二醛含量的影响如图3所示。由图可知,鸡肉丸在不同冻藏时间和多酚处理下的乙二醛含量存在差异。随着冻藏时间的延长,鸡肉丸中的乙二醛含量呈上升趋势,且冻藏时间越长,乙二醛含量越高。空白组的新鲜鸡肉丸乙二醛含量为0.1313mg/g,添加了0.45%番石榴叶多酚的新鲜鸡肉丸乙二醛含量为0.1247mg/g,两者并没有显著差异(P>0.05)。但在冻藏1、2、3、6个月期间,0.45%番石榴叶多酚处理组的乙二醛含量与空白组的乙二醛含量有显著差异(P<0.05),番石榴叶多酚处理鸡肉丸的乙二醛含量较空白组分别降低了0.0196、0.026、0.0197、0.039mg/g,由此可见,番石榴叶多酚可以有效抑制晚期糖基化终末产物前体物质乙二醛的含量。
八、番石榴叶多酚对冷冻鸡肉丸戊糖素及荧光性AGEs含量的影响
戊糖素是一种具有荧光性的蛋白交联物质,通过美拉德反应和α-醛酮(乙二醛)途径形成,主要是戊糖和赖氨酸、精氨酸结合生成,其他还原糖类,如葡萄糖、果糖、抗坏血酸在氧化条件下也可以少量生成,是判断食品中AGEs含量的重要指标,可通过测定其荧光强度来判断戊糖素含量。番石榴叶多酚对冷冻鸡肉丸戊糖素的影响如表1所示。随着冻藏时间的延长,戊糖素荧光强度显著增强(P<0.05),冻藏6个月的鸡肉丸戊糖素荧光强度最大。新鲜样品在经过番石榴叶多酚处理后,其戊糖素荧光强度与空白组并没有显著差异(P>0.05)。在冻藏1、2、3、6个月期间,0.45%的番石榴叶多酚处理组戊糖素荧光强度显著低于空白组(P<0.05),即番石榴叶多酚对戊糖素的生成有明显的抑制作用。
AGEs的形成会引起鸡肉蛋白质变性,对其功能和结构造成损伤。多数AGEs产物具有荧光性,主要是氨基酸之间的交联产物,可以通过测定其荧光强度来反应鸡肉丸中AGEs水平。冷冻鸡肉丸中荧光性AGEs荧光强度随时间变化情况如表1所示,荧光性AGEs荧光强度随时间推移而显著增大(P<0.05),说明随着冻藏时间的延长,鸡肉丸中荧光性AGEs不断积累,且在冻藏1~6个月期间,0.45%的番石榴叶多酚处理组的荧光强度显著低于空白组,与戊糖素含量变化趋势相近。
表1番石榴叶多酚对冷冻鸡肉丸戊糖素及荧光性AGEs含量的影响
注:相同指标不同小写字母(a-e)表示差异性显著(P<0.05);相同指标不同大写字母(A-B)表示差异性显著(P<0.05)。
九、番石榴叶多酚对冷冻鸡肉丸羧甲基赖氨酸的影响
羧甲基赖氨酸(Carboxy methyl lysine,CML)是一种典型常见的AGEs,是第一种被分离检测到存在于食品体系中的AGEs。CML可通过赖氨酸和果糖交联产物的氧化断裂反应产生,也可以在抗坏血酸的氧化反应中产生,糖基化反应的早中期产物(乙二醛)和赖氨酸反应也可以生成CML。鸡肉丸加工及冻藏过程中形成的Amadori产物在氧化作用下生成乙二醛等早中期糖基化产物,与氨和胺类物质反应生成CML。番石榴叶多酚对冷冻鸡肉丸CML的影响如图4所示。由图可知,鸡肉丸在不同冻藏时间和多酚处理下的CML含量存在差异。随着冻藏时间的延长,鸡肉丸中的CML含量呈上升趋势,且冻藏时间越长,CML含量越高。空白组的新鲜鸡肉丸CML含量为214.13ng/mL,添加了0.45%番石榴叶多酚的新鲜鸡肉丸CML含量为211.95ng/mL,两者并没有显著差异(P>0.05)。但在冻藏1、2、3、6个月期间,0.45%番石榴叶多酚处理组的CML含量与空白组的乙二醛含量有显著差异(P<0.05),番石榴叶多酚有效抑制了11.05%、13.66%、10.02%、17.01%的CML物质的生成。
Claims (6)
1.一种抑制冷冻鸡肉丸中晚期糖基化终末产物生成的方法,其特征在于所述方法步骤如下:步骤一:原料肉选择和整理:选择符合卫生标准的新冻鸡大胸、猪肥膘作为原料,清洗卫生。将整理后的冻鸡大胸、猪肥膘分别经绞肉机绞碎备用。猪肥膘添加量为鸡肉重的15%;步骤二:配料和植物多酚的添加:将番石榴叶多酚以蒸馏水配置为质量分数0.45%的溶液,以一定的比例加入到鸡肉糜中;步骤三:斩拌:向步骤一中得到的搅碎的鸡肉糜中加入淀粉和食盐,在4℃下斩拌均匀;步骤四:成形:利用挤压成型机将步骤三得到的斩拌均匀的馅料制作成丸形;步骤五:蒸煮:将步骤四得到的肉丸放入沸水锅中煮熟,为保证煮熟并达到杀菌的效果,要使肉丸中心温度达70℃,并维持1min以上,煮沸时间不宜过长;步骤六:冷却、冻藏保存:将冷却后的鸡肉丸置于冰箱冷冻室,使肉丸中心温度迅速降至-18℃以下,将其冻藏1~6个月,定期测定冷冻鸡肉丸的各项指标(美拉德反应中间产物及褐变程度、乙二醛含量、戊糖素及荧光性AGEs含量和羧甲基赖氨酸含量)。
2.按照权利要求1所述的制备方法,其特征在于步骤二中所述的番石榴叶多酚与鸡肉糜的添加比例为50g:250g。
3.按照权利要求1所述的制备方法,其特征在于步骤六中0.45%的番石榴叶多酚对冷冻鸡肉丸美拉德反应中间产物的生成和褐变程度有明显的抑制作用。
4.按照权利要求1所述的制备方法,其特征在于步骤六中0.45%的番石榴叶多酚可以有效抑制晚期糖基化终末产物前体物质乙二醛的含量。
5.按照权利要求1所述的制备方法,其特征在于步骤六中0.45%的番石榴叶多酚对戊糖素和荧光性AGEs的生成有明显的抑制作用。
6.按照权利要求1所述的制备方法,其特征在于步骤六中0.45%的番石榴叶多酚有效抑制了晚期糖基化终末产物羧甲基赖氨酸的生成。
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Application publication date: 20220909 |