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刘文营,李享,成晓瑜.添加西兰花种子水提物改善腊肉色泽和风味提高抗氧化性[J].农业工程学报,2018,34(21):288-294.DOI:10.11975/j.issn.1002-6819.2018.21.036
添加西兰花种子水提物改善腊肉色泽和风味提高抗氧化性
投稿时间:2018-05-23  修订日期:2018-09-12
中文关键词:  提取  氧化    西兰花种子提取物  抗氧化能力  广式腊肉  感官特征
基金项目:国家重点研发计划专项(2016YFD0401503)
作者单位
刘文营 中国肉类食品综合研究中心肉类加工技术北京市重点实验室北京食品科学研究院北京 100068 
李享 中国肉类食品综合研究中心肉类加工技术北京市重点实验室北京食品科学研究院北京 100068 
成晓瑜 中国肉类食品综合研究中心肉类加工技术北京市重点实验室北京食品科学研究院北京 100068 
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中文摘要:为了分析西兰花种子提取物(Brassica oleracea L. seed extract,BSE)的体外抗氧化能力,以及其在广式腊肉中的应用效果,该文对不同BSE添加量的应用效果进行了分析,并与添加2,6-二叔丁基-4-甲基苯酚(butylated hydroxytoluene,BHT)的应用效果进行了比较。基于基础配方,共制备了对照组(CT)、添加0.2% BSE组(0.2% BSE)、添加0.5% BSE组(0.5% BSE)、添加1% BSE组(1.0% BSE)、添加1.5% BSE组(1.5% BSE)和添加0.02% BHT组(BHT)6组样品。研究结果显示,BSE的体外总抗氧化能力与其在水溶液中的含量成正比;在脂质体系条件下,BSE的抑制诱导氧化作用呈现为先增加后降低的趋势,相比于1.0%添加量,添加量为1.5%时,样品的抑制诱导氧化作用明显降低(P<0.05);相比于BSE,BHT具有明显的抑制氧化作用(P<0.05);随着BSE添加量的增加,样品的硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)值呈现为降低的趋势,BHT样品TBARS值介于1.0%BSE和1.5%BSE样品之间;各加工方案样品均具有明显的主体特征风味,添加BHT样品的主体风味与其它样品有明显差异;1.5%BSE样品具有最高的亮度值(L*)和黄度(b*),BHT样品具有最高的红度(a*);通过对挥发性风味物质的分析结果显示,挥发性成分随添加方案的不同而各有差异。综合结果显示,添加1.5% BSE广式腊肉具有较理想的色泽、氧化状态和风味物质含量,可以替代BHT使用。
Liu Wenying,Li Xiang,Cheng Xiaoyu.Addition of Brassica oleracea L. seed water extract improving colour, flavour and anti-oxidation of cantonese cured meat[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2018,34(21):288-294.DOI:10.11975/j.issn.1002-6819.2018.21.036
Addition of Brassica oleracea L. seed water extract improving colour, flavour and anti-oxidation of cantonese cured meat
Author NameAffiliation
Liu Wenying China Meat Research Center, Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences, Beijing 100068, China 
Li Xiang China Meat Research Center, Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences, Beijing 100068, China 
Cheng Xiaoyu China Meat Research Center, Beijing Key Laboratory of Meat Processing Technology, Beijing Academy of Food Sciences, Beijing 100068, China 
Key words:extraction  oxidation  meats  Brassica oleracea L. seed extract  antioxidant capacity  cantonese cured meat  sensory characteristics
Abstract: The meat products quality is influenced by the raw meat, ingredients, processing amd storage condition, and the auxiliary material addition scheme is the main determinant that is associated with lipid oxidation, protein oxidation, colour stability and flavour formation, while the colour information, oxidation states and flavour characteristic often need to be simultaneously considered. Lipid oxidation of meats during processing and storage has been related to its deterioration in terms of sensory characters, processability and nutritional quality, which would remarkably affect consumers' perception, and this deterioration sometimes could be relieved by innovative supplement which with antioxidant activity. The appearance of natural antioxidants has not only avoided the potential toxic effects of chemical anti-oxidants, but also improved the products quality to a certain extent. With the development of modern meat processing industry, the applicability of innovative materials in traditional food processing also need to be studied. In order to evaluate the antioxidant activity of Brassica oleracea L. seed extract (BSE) in vitro and the application effect in cantonese cured meat, a verification experiment was executed, meanwhile the effect of butylated hydroxytoluene (BHT) addition was also analyzed. Six treatments were carried out, CT (basic formula), 0.2% BSE (basic formula + 0.2% BSE), 0.5% BSE (basic formula+ 0.5% BSE), 1.0% BSE (basic formula + 1.0% BSE), 1.5% BSE( basic formula + 1.5% BSE) and BHT (basic formula + 0.02% BHT) respectively. The ferric reducing ability of plasma results showed that the total antioxidant activity of BSE in vitro increased as the adding amount increasing (P <0.05), while the inhibition of induced oxidative effect in the lipid system showed a tendency to decrease after increased to 5.09±0.04 h, the inhibition was significantly reduced (P<0.05) at 1.5% BSE addition, compared with 1.0% addition. Within the BSE products, the thiobarbituric acid reactive substance (TBARS) value appeared to be increasing after decreasing at 1.0% BSE addition, similar to inhibition of induced oxidation, and the TBARS value of BHT treatments fell to the value between 1.0% and 1.5% BSE addition. Based the outcome of principal component analysis(PCA) and linear discriminant analysis(LDA), the results showed that the principal component could represent the flavor characteristics of the individual products, in particular, especially the BHT product was obviously different from the other products. The 1.5% BSE treatment had the highest lightness (L*) and yellowness (b*) value, and the redness (a*) value of 1.5%BSE was similar to CT and other BSE treatment, while the BHT treatment had an advantage in a* value. Both types and quantities of volatile substances were vary, the types decreased as the content of BSE increased, while the quantities of volatile substances showed a trend of first decreasing and then increasing. The 1.5%BSE product with the desired L* and b* value, the TBARS value was less than BHT treatment (P>0.05), and there was no obvious difference in flavor from traditional processing products. From the analysis of sensory quality and physical characteristics, 1.5% BSE addition would be the ideal alternative in cantonese cured meat processing.
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