Preliminary Study on Antioxidation Effects of Several Natural Plants for Freshwater Crawfish Tailmeat

doi:10.14088/j.cnki.issn0439-8114.2018.05.021

Abstract

Abstract: In order to study the feasibility of natural plant alternative synthetic antioxidants,six kinds of Chinese natural plants were selected which can use both as food and medicine and spiceberry plants（clove,rosemary,cinnamon,sage,lemongrass and purple perilla）as research objects,combined these plants by using the component screening method and made curing liquid to manage Freshwater Crawfish tailmeat as samples,the samples’ three indexes of TBARS,protein carbonyl content and protein sulfhydryl content were detected after storage for investigating fat anti-oxidation and protein anti-oxidation effects of the six plants. The results showed that purple perilla had the best fat anti-oxidation effect and the combination of rosemary,cinnamon,sage,lemongrass had good protein anti-oxidation effect in the six kinds of plants,different plants had different antioxidant effects on fat and protein.

Key words: natural plant, freshwater crawfish, antioxidation, component screening method

CLC Number:

S986

ZHOU Bei-bei, CHEN Xiao-lei, BAO Jun-jie. Preliminary Study on Antioxidation Effects of Several Natural Plants for Freshwater Crawfish Tailmeat[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(5): 85-89.

References

[1] 赵兴武. 2016中国渔业统计年鉴[M].北京:中国农业出版社,2016.
[2] BERLETT B S,STADTMAN E R.Protein oxidation in aging, disease,and oxidative stress[J].Journal of Biological Chemistry,1997,272(33):20313-20316.
[3] OGINO K,WANG D H.Biomarkers of oxidative/nitrosative stress:An approach to disease prevention[J].Acta Medica Okayama,2007,61(4):181-189.
[4] 相启森,孟旭,乔燕,等.鼠尾草酸对自由基诱导蛋白质氧化损伤的保护作用[J].食品科学,2013,34(15):281-284.
[5] 韦城,朱丽娟,谢月英,等.蛋白质在肉类加工保藏中的氧化及其不利影响的研究进展[J].食品科学,2017,38(9):314-321.
[6] OKEZIE I.Aruoma assessment of potential prooxidant and antioxidant actions[J].JAOCS,1996,73(12):1617-1625.
[7] 陈小雷,胡王,周蓓蓓,等.复合天然抗氧化剂对鳊脂肪的抗氧化效果[J].淡水渔业,2016,46(3):92-98.
[8] 于腾飞,刘屏.天然药物中抗氧化成分研究进展[J].中国中医药信息杂志,2009,16(7):106-109.
[9] 郭艳华. 常用天然香辛料抗氧化活性的比较研究[J].中国酿造,2010,29(7):154-156.
[10] 陆洋,杨波涛,陈凤香.复配天然抗氧化剂对食用油脂抗氧化效果研究[J].食品科学,2009,30(11):55-57.
[11] 翟柱成,吴克刚,柴向华,等.天然抗氧化剂对葵花籽油抗氧化作用的研究[J].食品工业科技,2010(3):148-150.
[12] 张昊,任发政.天然抗氧化肽的研究进展[J].食品科学,2008,29(4):443-447.
[13] 王岳飞,徐平,李磊,等.茶多酚与几种天然抗氧化物质的协同作用研究[J].茶叶科学,2010,30(2):109-114.
[14] 吴克刚,杨连生.鱼油复合天然抗氧化剂[J].食品与生物技术学报,2000,19(6):579-582.
[15] VYNCKE W.Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel(Scomber scombrus L.)[J].Fette,Seifen,Anstrichmittel,1975, 77(6):239-240
[16] 姜晴晴,鲁珺,胡玥,等.羟基自由基氧化体系对带鱼蛋白理化性质的影响[J].现代食品科技,2015(5):116-123.
[17] LEFEVRE F,FAUCONNEAU B,THOMPSON J W,et al.Thermal denaturation and aggregation properties of Atlantic salmon myofibrils and myosin from white and red muscles[J].Journal of Agricultural and Food Chemistry,2007,55(12):4761-4770.
[18] OLIVER C N,AHN B,MOERMAN E J,et al.Age-related changes in oxidized proteins[J].Journal of Biological Chemistry,1987,262(12):5488-5491.
[19] KOUTINA G,JONGBERG S,SKIBSTED L H.Protein and lipid oxidation in Parma ham during production[J].Journal of Agricultural and Food Chemistry,2012,60(38):9737-9745.
[20] 陆玉芹,颜明月,陈德慰,等.鱼类加工制品蛋白质氧化程度分析[J].食品科学,2015,36(19):55-59.
[21] VARELTZIS K,ZETOU F,TSIARAS I.Texture deterioration of chub mackerel (Scomber japonicus collias) and smooth hound (Mustelus mustelus I.) in frozen storage in relation to chemical parameter[J].Food Science and Technology,1988,21(3):206-211.
[22] JO C,AHN D U.Volatiles and oxidatives changes in irradiated pork sausage with different fatty acid composition and tocopherol content[J].Journal of Food Science,2000,65(2):270-275.
[23] ESTÉVEZ M.Protein carbonyls in meat systems:A review[J].Meat Science,2011,89(3):259-279.
[24] ETEMADIAN Y,SHABANPOUR B.Changes in physicochemical properties and shelf life ability of kutum(Rutilus frisii kutum) slices during packaging and storage in ice[J].Journal of Food Processing and Preservation,2014,38(1):159-168.
[25] EYMARD S,BARON C P,JACOBSEN C.Oxidation of lipid and protein in horse mackerel(Trachurus trachurus) mince and washed minces during processing and storage[J].Food Chemistry,2009,114(1):57-65.
[26] 黄楚森,朱维平,徐玉芳,等.蛋白质巯基及其氧化性修饰的化学检测方法[J].药学学报,2012,47(3):280-290.
[27] DEAN R T,FU S,STOCHKER R,et al.Biochemistry and pathology of radical-mediated protein oxidation[J].J Biol Chem,1997,324:1-18.
[28] 朱卫星,王远亮,李宗军.蛋白质氧化机制及其评价技术研究进展[J].食品工业科技,2011(11):483-486.