Effect of Grape Seed Extract on Eating Quality of Repeatedly Frozen-Thawed Altay Sheep Meat
SHANG Guichuan, ZHANG Jiukai, LI Danlei, ZHOU Bingwu, HU Qian, HE Weizhong, LI Chunbao, CHEN Ying
1. National Key Laboratory of Meat Quality Control and New Resource Creation, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Chinese Academy of Inspection and Quarantine, Beijing 100176, China; 3. Institute of Agricultural Quality Standards and Testing Technology, Xinjiang Academy of Agricultural Sciences, ürümqi 830000, China
Abstract：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.
2024, Vol. 38 
