Application of salidroside in preparation of meat product antioxidant

Abstract

The invention belongs to the technical field of pre-prepared meat antioxidation, and particularly relates to application of salidroside in preparation of a meat product antioxidant. The antioxidant is salidroside, and the addition amounts of the salidroside are as follows: 0.2 mmol / L, 0.4 mmol / L, 0.6 mmol / L and 0.8 mmol / L. The selected antioxidant is water-soluble and convenient to use, and the safety of the antioxidant is far higher than that of a synthetic antioxidant; according to the present invention, by using the anti-oxidation characteristic of the salidroside, the protein and lipid oxidation of the minced pork during the storage period is delayed, the meat product quality deterioration and the nutrition loss caused by the oxidation are reduced, and the reference is provided for the application of the salidroside as the novel plant source antioxidant in the meat product.

Description

Technical Field

[0001] The invention belongs to the technical field of pre-processed meat antioxidants, and particularly relates to the application of salidroside in the preparation of meat product antioxidants. Background Art

[0002] Rhodiola rosea is a traditional Chinese medicinal herb with both medicinal and edible properties. Salidroside, a phenolic compound found extensively in its tubers, has recently been found to possess numerous important biological activities, including anti-hypoxia, antioxidant, anti-inflammatory, anti-tumor, and cardiovascular and nervous system protective properties. Adverse reactions are rare, and it can alleviate oxidative stress and inflammation caused by the low pressure and hypoxia of high altitude environments. Related studies have shown that a highland barley protein-salidroside complex exhibits stronger antioxidant activity than the original protein. There are also reports that salidroside, when added to cosmetics as an antioxidant, can effectively improve dullness, brighten skin tone, and maintain skin stability. However, research on the use of salidroside as an antioxidant in meat products is limited.

[0003] Due to their high protein and fat content, meat and meat products are highly susceptible to oxidation during processing and storage, leading to a decline in quality and food safety, and thus compromising product quality. Lipid oxidation is typically influenced by factors such as fatty acid composition, light exposure, temperature, processing conditions, and packaging. While lipid oxidation products primarily affect the sensory quality of meat, the resulting free radicals and harmful compounds can also contribute to a variety of diseases and negatively impact human health. Meat proteins are also susceptible to oxidative degradation due to oxidative attack by reactive oxygen species and modification of side-chain amino acids, which can lead to protein aggregation, carbonylation, and alterations in secondary and tertiary structures. Lipid and protein oxidation reactions not only reduce the nutritional value of meat but also deteriorate its texture and flavor, thereby impacting consumer acceptance. These reactions have become one of the primary non-microbial causes of quality deterioration in meat and meat products.

[0004] The meat industry's primary strategy for inhibiting or delaying oxidation during production and storage is to add antioxidants to meat and meat products. However, with consumers increasingly concerned about food safety and the potential risks of traditional synthetic antioxidants associated with the development of diseases such as cancer, many researchers are turning their attention to natural antioxidants derived from plants. Natural plant-derived extracts contain many active compounds that typically maintain product quality by inhibiting the oxidation of lipids, proteins, and pigments, thereby extending the shelf life of meat products. However, the mixed lipid and protein properties of meat products make it more difficult to protect against oxidation. Furthermore, quality evaluation indicators such as pH and water retention of meat products also deserve attention.

[0005] Therefore, it is necessary to find a natural antioxidant that can effectively improve oxidative stability and reduce the quality deterioration and nutritional loss of meat products caused by oxidation. Summary of the Invention

[0006] In view of the shortcomings of the existing technology and to solve the problem of product quality deterioration caused by protein and lipid oxidation during storage of pre-prepared meat products, the purpose of the present invention is to provide a natural plant-based antioxidant for meat products and its application, aiming to improve the oxidative stability of meat during refrigeration and reduce the quality deterioration and nutritional loss of meat products caused by oxidation.

[0007] To achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0008] Application of salidroside in the preparation of antioxidants for meat products.

[0009] Furthermore, the meat product antioxidant can slow down the increase in pH value of meat products during storage, maintain the water holding capacity of meat products, inhibit lipid oxidation and protein oxidative decomposition of minced pork, and delay the loss of total thiol groups and the increase of carbonyl content and TBARS value.

[0010] Furthermore, the meat product is minced meat. In a particular embodiment, the meat product is minced pork.

[0011] Furthermore, the meat product antioxidant is mixed with water and then used on meat products.

[0012] Furthermore, the concentration of salidroside in the meat product antioxidant in water is 0.2 mmol / L to 0.8 mmol / L. In a specific embodiment, the concentration of salidroside in water is 0.2 mmol / L, 0.4 mmol / L, 0.6 mmol / L, and 0.8 mmol / L.

[0013] Furthermore, the specific method of using the meat product antioxidant comprises the following steps:

[0014] a. Raw meat pretreatment: Select fresh raw meat and make minced meat;

[0015] b. Homogenization: Weigh the minced meat and the marinade including ingredients and salidroside and mix them homogenously;

[0016] c. Heating: Cooking the homogenized minced meat. Specifically, the minced meat is heated to a core temperature of not less than 70°C. In a specific embodiment, the minced meat is heated at 90°C for 30 minutes until the core temperature reaches 70°C.

[0017] d. Packaging: Place the minced meat cooled to room temperature into a sealed bag;

[0018] e. Store in a refrigerator.

[0019] Furthermore, the mass ratio of the raw meat to the marinade is 70:30.

[0020] Furthermore, the ingredient is NaCl.

[0021] Furthermore, the mass percentage concentration of the ingredients in the pickling liquid is 1.5%.

[0022] Furthermore, the homogenization is performed at 10,000 rpm for 50 seconds, which is repeated twice.

[0023] The present invention has the following beneficial effects:

[0024] (1) The natural plant-derived antioxidant selected in the present invention is water-soluble, easily soluble in water, and easy to use.

[0025] (2) The present invention not only enhances the antioxidant properties of minced pork through the natural plant-derived antioxidant salidroside, but also effectively inhibits lipid oxidation and protein oxidative decomposition of minced pork, delays the oxidation of minced pork during storage, and reduces the deterioration of product quality caused by oxidation. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 In vitro antioxidant study of salidroside, (a) ABTS of salidroside + Free radical scavenging ability; (b) Iron ion reducing ability of salidroside; a to c indicate significant differences among different treatment groups (P < 0.05);

[0027] Figure 2 Effects of different concentrations of salidroside on the antioxidant properties of ground pork; a to c indicate significant differences between different treatment groups (P < 0.05);

[0028] Figure 3 Changes in pH value of minced pork at different storage times; A to E indicate significant differences between the same treatment group and different storage times (P < 0.05); a to c indicate significant differences between different treatment groups and the same storage time (P < 0.05);

[0029] Figure 4 Changes in water holding capacity of minced pork at different storage times; A to E indicate significant differences between the same treatment group and different storage times (P < 0.05); a to d indicate significant differences between different treatment groups and the same storage time (P < 0.05);

[0030] Figure 5 Changes in sulfhydryl content in pork minced meat at different storage times; A to E indicate significant differences between the same treatment group and different storage times (P < 0.05); a to d indicate significant differences between different treatment groups and the same storage time (P < 0.05);

[0031] Figure 6Changes in carbonyl content in ground pork at different storage times; A to E indicate significant differences between the same treatment group and different storage times (P < 0.05); a to d indicate significant differences between different treatment groups and the same storage time (P < 0.05);

[0032] Figure 7 Changes in malondialdehyde content in minced pork at different storage times; A to E indicate significant differences in the same treatment group at different storage times (P<0.05); a to d indicate significant differences in the same storage time at different treatment groups (P<0.05). DETAILED DESCRIPTION

[0033] The present invention is further explained below with reference to the following examples, but the examples do not limit the present invention in any form.

[0034] Example 1

[0035] In this example, salidroside and vitamin C were used as experimental subjects to determine the antioxidant activity of salidroside aqueous solution. 0.2mmol / L, 0.4mmol / L, 0.6mmol / L, and 0.8mmol / L of salidroside were used as the experimental group, while 0.2mmol / L, 0.4mmol / L, 0.6mmol / L, and 0.8mmol / L of vitamin C were used as the control group. + Free radical scavenging rate and iron ion reducing ability.

[0036] ABTS + Free radical scavenging rate detection method: select 0.2mmol / L, 0.4mmol / L, 0.6mmol / L, 0.8mmol / L four salidroside concentration gradients (dissolved in ultrapure water), refer to ABTS + The assay was performed according to the kit instructions. VC solution with the same concentration gradient was selected as a positive control.

[0037] Iron ion reducing ability detection method: FRAP working solution preparation: TPTZ solution (10 mmol / L): ferric chloride solution (20 mmol / L): sodium acetate buffer solution (300 mmol / L, pH 3.6) = 1:1:10 (v / v) ratio.

[0038] Assay: Mix FRAP working solution and salidroside solution (0.2, 0.4, 0.6, and 0.8 mmol / L, dissolved in ultrapure water) in a 19:1 (v / v) ratio. Incubate at 37°C for 10 min. Measure absorbance at 593 nm using a microplate reader. Use VC solution with the same concentration gradient as a positive control.

[0039] The experimental results are as follows Figure 1As shown in the figure, the antioxidant activity of salidroside gradually increased with the increase of salidroside addition. + The free radical scavenging rate and iron ion reducing ability increased with the increase of salidroside concentration, which was the same trend as the VC solution control group, indicating that salidroside has similar antioxidant properties to VC, which is known to have oxidative properties.

[0040] Example 2

[0041] A natural plant-derived antioxidant for minced pork products. When preparing minced pork, 70% minced pork and 30% of a pickling solution containing ingredients and salidroside are homogenized. In this embodiment, the ingredient is NaCl, the pickling solution solvent is ultrapure water, and the mass percentage concentration of NaCl in the pickling solution is 1.5%.

[0042] The antioxidant is salidroside (SAL), a water-dispersible powdered antioxidant, and its concentration in the pickling liquid is 0.2mmol / L, 0.4mmol / L, 0.6mmol / L, and 0.8mmol / L;

[0043] The salidroside and NaCl described in this example were both analytically pure, wherein salidroside was produced by Shanghai MacLean Biochemical Technology Co., Ltd.; NaCl was produced by Sinopharm Chemical Reagent Co., Ltd.

[0044] The application of the antioxidant of the present invention in ground pork comprises the following steps:

[0045] a. Pre-processing of raw meat: Select fresh pork tenderloin, remove fascia and fat, cut into small pieces, and then mince with a meat grinder;

[0046] b. Homogenization: Weigh a certain proportion of raw meat (70%) and mix with NaCl, different amounts of salidroside added into the marinade, and homogenize using a homogenizer at 10,000 rpm for 50 seconds, repeat twice;

[0047] c. Heating: Heat the minced meat at 80°C for 30 minutes until the core temperature reaches 70°C;

[0048] d. Packaging: Place the ground pork cooled to room temperature into a sealed bag;

[0049] e. Refrigerated storage: The product should be refrigerated at 0-4°C.

[0050] Example 3

[0051] The minced pork treated with 0.2mmol / L, 0.4mmol / L, 0.6mmol / L, and 0.8mmol / L salidroside in Example 2 was used as the experimental object, and the treatment group without any antioxidant was used as the control group. The samples cooled to room temperature were taken to measure ABTS. +Free radical scavenging rate and iron ion reducing capacity. In addition, the finished product was placed in a cold storage at 4°C for 12 days, and samples were taken on the 0th, 4th, 8th and 12th days to measure the pH value, water holding capacity, sulfhydryl content, carbonyl content and TBARS value of the pork mince.

[0052] ABTS + The free radical scavenging rate and iron ion reducing ability detection methods are the same as those in Example 1 except for the difference in samples.

[0053] The pH value detection method is: refer to GB5009.237-2016 "National Food Safety Standard-Determination of Food pH Value" to determine the pH of minced pork.

[0054] The water holding capacity test method is as follows: weigh the pork mince, record it as m1, wrap it with filter paper, and place it in a centrifuge tube. After centrifugation (5000 rpm, 10 minutes, 4°C), remove the filter paper and weigh the pork mince again, record it as m2. Calculate according to formula (1):

[0055] Water holding capacity (%) = m2 / m1×100% (1)

[0056] The sulfhydryl content assay is as follows: 2 g of ground pork (accurate to 0.01 g) is added to 10 mL of Tris-glycine buffer (pH 8.5) and homogenized twice (10,000 rpm, 30 seconds). 0.5 mL of the sample homogenate and 2.5 mL of Tris-glycine-urea buffer (containing 8 mol / L urea, pH 8.0) are mixed in a 10 mL centrifuge tube, and 20 μL of Ellman's reagent is added and mixed thoroughly. The resulting mixture is incubated in a 37°C water bath for 15 minutes, then centrifuged (10,000 rpm, 10 minutes, 4°C). The supernatant is collected and the absorbance is measured at 412 nm using a microplate reader. Protein content is determined using the biuret method using bovine serum albumin as the standard. The molar extinction coefficient is 13.6 × 10⁻L / (mol·cm).

[0057] Carbonyl content was determined as follows: 0.5 g (accurate to 0.01 g) of ground pork was added to 5 mL of 0.02 mol / L PBS buffer and homogenized twice (10,000 rpm, 30 s). Two 3 mL aliquots of the homogenate were placed in separate centrifuge tubes. 3 mL of 10% trichloroacetic acid was added, and the mixture was incubated on ice for 15 min before centrifugation (5,000 rpm, 5 min, 4°C). The supernatant was discarded. To one tube, 3 mL of 2 mol / L HCl was added as a control, while to the other tube, 3 mL of 0.2% DNPH (0.02 mol / L dissolved in 2 mol / L HCl) was added. The mixture was thoroughly vortexed and incubated in the dark for 1 h at room temperature, vortexing every 10 min. The mixture was centrifuged (5,000 rpm, 10 min, 4°C), and the supernatant discarded. The precipitate was washed three times with a 1:1, v:v, ethanol-ethyl acetate mixture. Subsequently, 1 mL of 6 mol / L guanidine hydrochloride solution was added to the precipitate and thoroughly vortexed. Finally, incubate at 37°C for 15 minutes and centrifuge (8000 rpm, 10 minutes, 4°C). The supernatant was collected and absorbance was measured at 370 nm using a microplate reader. Protein content was determined by the biuret method using bovine serum albumin as the standard. The molar extinction coefficient was 22,000 L / (mol·cm).

[0058] The TBARS value test method is as follows: 3g (accurate to 0.01g) of ground pork is added to 15mL of 7.5% trichloroacetic acid (containing 0.1% EDTA) and homogenized twice (8000rpm, 30s). Centrifuge (12000rpm, 10min, 4°C). 2mL of the supernatant is added to 2mL of 0.02mol / L TBA. The mixture is incubated in a dark water bath at 90°C for 30min, then cooled to room temperature in the dark. The absorbance is measured at 532nm using a microplate reader.

[0059] The experimental results are as follows Figures 2 to 7 As shown, the addition of salidroside to minced pork enhanced its antioxidant properties. During storage, the addition of salidroside not only mitigated the increase in pH during storage but also had a positive effect on maintaining the water retention of the minced pork. Salidroside effectively inhibited lipid oxidation and protein oxidative decomposition in minced pork, significantly delaying the loss of total thiol groups and the increase in carbonyl content and TBARS values. The inhibitory effect increased with increasing addition levels, reaching its peak at 0.8 mmol / L.

[0060] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as within the scope of protection of the present invention.

Claims

1. Application of salidroside in the preparation of meat product antioxidants.

2. The use according to claim 1, characterized in that The meat product antioxidant can slow down the increase in pH value of the meat product during storage, maintain the water holding capacity of the meat product, inhibit lipid oxidation and protein oxidative decomposition of minced pork, and delay the loss of total thiol groups and the increase of carbonyl content and TBARS value.

3. The use according to claim 1, characterized in that The meat product is minced meat.

4. The use according to claim 1, characterized in that The meat product antioxidant is mixed with water and then used on meat products.

5. The use according to claim 4, characterized in that The concentration of salidroside in the meat product antioxidant in water is 0.2 mmol / L to 0.8 mmol / L.

6. The use according to any one of claims 1 to 5, characterized in that The specific method for using the meat product antioxidant comprises the following steps: a. Raw meat pretreatment: Select fresh raw meat and make minced meat; b. Homogenization: Weigh the minced meat and the marinade including ingredients and salidroside and mix them homogenously; c. Heating: Cook the homogenized minced meat; d. Packaging: Place the minced meat cooled to room temperature into a sealed bag; e. Store in a refrigerator.

7. The use according to claim 6, characterized in that The mass ratio of raw meat to marinade is 70:

30.

8. The use according to claim 6, characterized in that The ingredient is NaCl.

9. The use according to claim 6, characterized in that The mass percentage concentration of the ingredients in the pickling liquid is 1.5%.

10. The use according to claim 6, characterized in that The homogenization was performed at 10,000 rpm for 50 seconds, which was repeated twice.

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