Study On Antioxidation Of Horse Meat With Extract Of Olive Pomace

At present,the demand for horse meat is increasing in the world market.The shortage of supply makes the horse meat industry develop rapidly.China has a vast territory,especially the development of the horse industry in the northwest region,and gradually forms a relatively large-scale industrial chain in the process of gradual development.However,the intensive processing of horse meat is still limited to a relatively simple level of high energy consumption and low output value;and in the processing of slaughter,transportation,refrigeration,processing,etc.,fat and protein in horse meat are easily oxidized.Therefore,further research is needed on the antioxidation of horse meat.The main research subjects were the tenderloin portion of horse meat and olive oil extracted from olive oil.The antioxidant effect of olive extract on myofibrillar protein was studied.Vc and BHT were used as reference samples to study the effects of antioxidant extracts on the quality of horse meat and its horse meat products.The experimental results are as follows:（1）Using 80%（V/V）ethanol as a solvent,ultrasonically assisted extraction was used to treat the olive pomace.The total phenolic content of the olive slag extract was determined using the Folin-Phenol method and its effect on DPPH·,ABTS⁺·,hydroxyl radical（·OH）,superoxide anion radical（O₂^-·）,and nitrite were investigated（NO₂^-）.Clearance and its ability to inhibitβ-carotene/linoleic acid system.Four kinds of test bacteria（G+,G-）were selected to examine the antibacterial activity of the olive residue extract.The content of total phenols in the extracts of olives was 70.82±7.34 mg GAE/g DW.The free radical scavenging rates of all other extracts increased with the increase of the extract concentration of the olive pomace,and had the strongest inhibitory effect on E.coli.The MIC was 1000μg/L.In Bacillus subtilis,Bacillus cereus,Staphylococcus aureus.（2）Add 0.2%,0.4%,0.6%of the olive pomace extract and 0.1%BHT to the horse meat,take the patties without antioxidant as a control,store 0,3,6 at 4°C and 9 d and study changes in its quality,including:carbonyl content,thiobarbituric acid value,peroxide value,high iron myoglobin content,cooking loss,texture,color difference,and phase distribution of water in the horse meat.The results showed that the addition of olive residue significantly reduced the carbonyl content of patty,reduced the TBARs value and cooking loss of patty,delayed the decrease of a*value,improved the elasticity of the product,and shortened the T₂₁relaxation time.（3）The effect of olive pomace extract and complex phosphate（SPP+,STP+,SHMP+）on the texture and oxidation stability of horse meat was studied.The results showed that the metal ion chelating ability of the olive pomace extract was relatively weak,while the phosphate complex had stronger metal ion chelating ability.The use of olive pomace extract and phosphate complex alone can reduce the oxidation of fat and protein,and the phosphate complex can effectively reduce the loss of horse meat.The combination of the two has a synergistic effect,so the combined treatment of the olive pomace extract and the complex sodium phosphate has a comprehensive effect on improving the oxidative stability of the horse meat and reducing the cooking loss.（4）Addition of different concentrations of olive pomace extract to the free radical-oxidized myosin protein carbonyl group,sulfhydryl group,free amino group,surface hydrophobicity,thermal properties,texture,rheology at 0.6 mol/L Na CI characteristics and effects of cooking loss.The results showed that the addition of olive extract can effectively inhibit the formation of protein carbonyl,but has a concentration-dependent effect on other changes induced by oxidation,effectively inhibits the thiol and free amino groups,and increases the elastic modulus during gel heating.Enhanced characteristics;High concentration of olive extract（0.6%）results in reduced myofibrillar protein thiol and free amino groups,along with the formation of disulfide bonds and other covalent bonds,resulting in cross-linked aggregation of the protein,decreased solubility,and destruction of its gel Characteristics,and cooking losses also increase with increasing concentration of olive extract.