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投稿时间：2020-07-11
投稿时间：2020-07-11
中文摘要: 该文研究添加1%～4%仙草提取物对猪肉肉糜脯质构、感官和抗氧化能力的影响。结果表明：当仙草提取物的添加量由0%提高至4%，猪肉脯的拉伸强度从8.04 N增加至12.92 N（P<0.05），亮度值L*、红度值a*和黄度值b*显著降低（P<0.05）；当其添加量为3%时，肉糜凝胶强度最大，肉脯的延展性由1.82 mm增加到最大值4.72 mm，感官评分最佳（20.8分）；当提取物添加量为4%时，ABTS+自由基及DPPH自由基清除率分别从71%、55%提高至81%、67%（P<0.05），肉脯的总还原力为阳性对照组的0.93倍。综上所述，仙草提取物能改善猪肉脯的感官品质，提高肉糜凝胶强度及肉脯抗氧化能力，并在添加量为3%时效果最佳。
Abstract:The antioxidant capacity and emulsification of cod skin gelatin modified with different concentrations of oxidized chlorogenic acid（2.5%，5.0%，10.0% and 20.0%）were studied.The content of free amino groups，surface hydrophobicity，turbidity，antioxidant activity and thiobarbituric acid value of cod skin gelatin modified by oxidized chlorogenic acid were determined.The results showed that the antioxidant activity of oxidized chlorogenic acid modified gelatin increased，but the content of free amino group and surface hydrophobicity decreased.The turbidity of gelatin modified by 5.0% oxidized chlorogenic acid was the highest.Higher concentration of oxidized chlorogenic acid will affect the emulsifying performance of gelatin.Oxidized chlorogenic acid can enhance the hydrogen supply capacity and enhance the antioxidant activity of gelatin as a metal chelating agent.In addition，the oxidized chlorogenic acid modified gelatin can increase the oxidation stability of the emulsion.
文章编号：202111008 中图分类号： 文献标志码：
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