Effects Of Tea Polyphenols On The Functional Properties Of Mutton Myofibrillar Protein Gel

Meat is the main source of animal protein obtained by humans,and myofibrillar protein is a protein that constitutes myofibrils in muscle;during deformation,myofibrillar protein deforms and aggregates to form an important structure,which directly affects the quality of meat products.Meat products are highly susceptible to external factors during processing and storage,resulting in deterioration of quality;excessive oxidation is one of the main factors.Among various antioxidant methods,it is most effective to add antioxidants to meat products;among them,phenolic substances can simultaneously inhibit the oxidation of oils and proteins.The purpose of this experiment is to study the effects of natural polyphenolic tea polyphenols on the functional properties of meat products based on antioxidants.The specific conclusions are as follows:(1)The effect of tea polyphenol concentration(0,0.01,0.05,0.1,0.5,1%)on the functional properties of mutton myofibrillar protein.With the increase of tea polyphenol concentration,the gel hardness,chewiness and gelation degree increased significantly(P<0.05).When the concentration of tea polyphenol was 0.l%,the surface hydrophobicity and emulsification activity of mutton MP was the best.tea polyphenols were added.At a concentration of 1%,the emulsion stability,gel water retention and gel microstructure of mutton myofibrillar protein were the best.(2)The effect of tea polyphenol concentration(0,0.01,0.05,0.1,0.5,1%)on the functional properties of the mutton myofibrillar protein-polysaccharide complex system.With the increase of tea polyphenol concentration,the gel hardness,chewiness and gelation degree of each treatment group increased significantly(P<0.05).When the concentration of tea polyphenol was 0.1%,the surface hydrophobicity and emulsifying activity of the system were the best.When the concentration of polyphenol was 1%,the emulsion stability,gel water retention and gel microstructure were the best.Moreover,the konjac treatment group had the best effect on the system.(3)The effect of tea polyphenol concentration(0,0.01,0.05,0.1,0.5,1%)on the functional properties of the mutton compound system.When the concentration of tea polyphenol was 0.1%,the water retention and emulsion stability of the system was the best.With the increase of tea polyphenol concentration,the texture properties of the mutton gel were significantly reduced(P<0.05);the gel microstructure deteriorated.The ge l micro-rheological characteristics increase the fluidity,and the elasticity and viscosity decrease overall.