葡萄籽提取物对反复冻融阿勒泰羊肉食用品质的影响OA北大核心CSTPCD

This study aimed to examine the effects of grape seed extract(GSE)on enhancing the quality of Altay sheep meat during repeated freeze-thaw cycles.The surface of the Longissimus dorsi muscle was sprayed with 0.5 g/100 mL GSE aqueous solution prior to undergoing 1,3,5 or 7 freeze-thaw cycles.At each cycle,meat color,myoglobin oxidation status,pH,shear force,thiobarbituric acid reactive substances(TBARS)value,total volatile basic nitrogen(TVB-N)content and volatile compound profile were determined.The results indicated that with increasing freeze-thaw cycles,lightness(L*),redness(a*),relative content of oxymyoglobin(OMb),pH,and shear force decreased;yellowness(b*),TBARS value,and relative contents of deoxymyoglobin(DMb)and metamyoglobin(MMb)showed an increasing trend;TVB-N contents initially increased and then decreased.The incorporation of GSE was found to mitigate the pH decrease and significantly lower the TBARS value(P<0.05)during freeze-thaw cycles,but had no significant effect on the color,shear force or TVB-N content of mutton.Additionally,the levels of major volatile flavor compounds such as hexanal,1-octene-3-ol,(E,E)-2,4-decenal,(E,Z)-2,4-decenal,(E)-2-octanal,octanal,heptanal,3-octanone,carbon disulfide,and 2-pentylfuran initially rose and then fell with increasing freeze-thaw cycles,resulting in flavor deterioration.Compared with the blank group,GSE addition significantly curtailed the formation of aldehydes,ketones,alcohols,and furans resulting from lipid oxidation during repeated freeze-thaw cycles,thereby improving mutton flavor.This research provides a theoretical foundation and technical support for the flavor preservation and regulation of meat products during cold-chain circulation.