Phenolic Compounds In Beef Liver Antioxidant Function And Its Effect On Quality

Contains rich natural phenolic compounds in beef liver, have a certain impact on beefliver oxidative status and quality. In this paper as raw beef liver, which were stored in the20℃0℃and-18℃environments. Its oxidation state, phenolic compounds antioxidantcapacity and eating quality were measured, and use of the multiple linear regression andcorrelation analysis and dynamic analysis methods to analyze and discuss the endogenousphenolic compounds antioxidant in beef liver and their impact on the quality of the beef liver.Reveal the mechanism of endogenous phenolic compounds antioxidant in beef liver. Thusproviding a theoretical basis and data support for improved utilization level bovinebyproducts. The experiment results are as follows:1. Under20℃0℃and-18℃storage conditions of endogenous phenoliccompounds antioxidant capacity in bovine liver total phenol content, FRAP and TEAC allshowed a trend of decline. And DPPH radical scavenging ability EC50values on the rise,and with the increase of storage temperature, the rate of change faster.2. Under20℃0℃and-18℃storage conditions oxidation state of bovine liverPOV and TBArs showed a trend of rising, And with the increase of storage temperature,oxidation rate was accelerated.3. Under20℃0℃and-18℃storage conditions of cattle liver total phenol contentand TEAC change with linear model fitting effect is better, the TEAC fitting regressioncoefficient were higher than0.96; FRAP and DPPH radical scavenging ability withexponential models have a higher degree of fit, regression coefficients were higher than0.90and0.98; Index in the changing rate of20℃above2times faster than the changingrate of0℃, about130times faster than-18℃change rate. Description greater influenceof storage temperature on the bovine endogenous antioxidant phenolic compounds, andthe higher the storage temperature, the faster the rate of change.4. Under20℃0℃and-18℃storage conditions, through the linear model ofbovine liver oxidation state POV quantitative analysis found that20℃oxidation rate1.3times faster than0℃and50times faster than-18℃; through the index model of bovineliver oxidation state TBArs quantitative analysis found that20℃oxidation rate2.1timesfaster than0℃and60timesfaster than-18℃; This shows that temperature has a greatinfluence on bovine liver oxidative status, with the increase of storage temperature,oxidation rate was accelerated.5. Under20℃storage conditions FRAP and TEAC have a significant impact on POV（p＜0.05）; Under0℃storage conditions DPPH free radical clearance rate ofoxidation index POV and TBArs were significant influence（p＜0.05）; Under-18℃storage conditions total phenolic content, FRAP and DPPH radical scavenging has asignificant influence on POV（p＜0.05）, at the same time, the total phenol content andFRAP also significant effect on TBArs（p＜0.05）.6. Under20℃0℃and-18℃storage conditions the total phenolic content, FRAP,DPPH radical scavenging capacity and TEAC with the chromaticity (L*, a*, b*), pHvalue, volatile basic nitrogen showed a significant correlation（p<0.01）.