摘要
以新鲜鸡腿肉为原料,搅碎成肉糜后,分别加入同一浓度(10%)的三种甘草提取物(商品组、水提组、醇提组)作为抗氧化剂,冷藏放置不同天数(1、3、5、7、9 d)对其品质指标硫代巴比妥酸值(TBARS)、酸价(AV)、过氧化值(POV)、羰基含量、巯基含量、表面疏水性、颜色及质构特性进行分析,评价不同甘草提取物对冷藏鸡肉糜的脂肪、蛋白质、色泽品质等的影响。结果表明:甘草提取物能有效抑制a值减小,b值增大;能够改善肉糜的品质,维持较好的质构特性;能够有效地抑制酸价、过氧化值及TBARS值升高,控制脂肪氧化。甘草水提物在抑制羰基生成、降低巯基损失与降低表面疏水性含量上作用效果最佳,醇提物次之。因此,三种甘草提取物均可改善鸡肉糜品质特性,对鸡肉糜脂肪及蛋白质氧化均有抑制作用,水提物抑制脂肪蛋白质氧化的效果最佳,醇提物抑制鸡肉糜色泽质地变化的效果最佳。
In this study,fresh chicken leg meat was used as the raw material.After being crushed into minced meat,three licorice extracts(commercially available extracts group,water extracts group,and alcohol extracts group)of the same concentration(10%)were added as antioxidants,and refrigerated for different days(1,3,5,7,9 d)for the corresponding quality indicators(thiobarbituric acid value(TBARS),acid value(AV),peroxide value(POV),carbonyl content,thiol content,surface hydrophobicity,color and texture)to evaluate the effects of different licorice extracts on the fat,protein and color quality of frozen chicken meat.The results showed that the licorice extract could effectively inhibit the decrease of a value and the increase of b value,improve the quality of meat and maintain good texture characteristics,inhibit the increase of acid value,peroxide value and TBARS to control fat oxidation.Licorice water extracts had the best effect on inhibiting carbonyl formation,reducing sulfhydryl group loss and decreasing surface hydrophobicity,followed by alcohol extracts.Therefore,three licorice extracts can improve the quality characteristics of chicken meat,and inhibit the oxidation of fat and protein,the water extracts have the best effects on inhibiting the oxidation of fat and protein,and the alcohol extracts have the best effects on inhibiting the color and texture change of chicken meat.
作者
熊杰
伯朝英
常海军
XIONG Jie;BO Zhao-ying;CHANG Hai-jun(Chongqing Engineering Research Center for Processing,Storage and Transportation of Characterized Agro-Products,College of Environment and Resources,Chongqing Technology and Business University,Chongqing 400067,China)
出处
《食品工业科技》
CAS
北大核心
2021年第1期75-81,88,共8页
Science and Technology of Food Industry
基金
重庆市自然科学基金面上项目(基础研究与前沿探索专项)(cstc2019jcyj-msxmX0472)
重庆市教委科学技术研究计划项目(KJQN202000817)
重庆工商大学研究生创新型科研项目(yjscxx2020-094-29)。
关键词
甘草提取物
鸡肉糜
氧化
质构特性
licorice extract
chicken meat batter
oxidation
textural properties
