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投稿时间：2024-04-09
投稿时间：2024-04-09
中文摘要: 为探明最优的茶树花肉脯加工工艺并对茶树花肉脯的体外抗氧化活性进行研究，以茶树花肉脯为研究对象，以肉脯的质构特性和感官评分为评价指标，设计单因素试验对茶树花粉添加量、腌制温度、腌制时间、焙烤温度、焙烤时间5 个因素进行研究，并通过响应面优化得到最优工艺条件：茶树花粉添加量为5.7%、焙烤温度180 ℃、焙烤时间23 min，在此条件下，茶树花肉脯的硬度为（216.32±3.21）N，弹性为（1.81±0.03）mm，感官评分为89.39±1.02。对茶树花肉脯的体外抗氧化活性进行研究，结果表明：茶树花肉脯DPPH 自由基清除率能力、羟自由基清除能力及还原能力均明显优于同质量浓度的普通肉脯，茶树花肉脯的DPPH 自由基、羟自由基清除率的IC50分别为2.98 mg/mL和127 mg/mL。综上，茶树花粉能提高肉脯的抗氧化活性。
Abstract:The processing conditions of tea flower pork jerky were optimized，and the antioxidant activity?in?vitro?of tea flower pork jerky was measured.With the texture properties and sensory score of tea flower pork jerky as indicators，single factor tests were conducted to study the effects of five factors：the addition amount of tea pollen，pickling temperature，pickling time，baking temperature，and baking time. The processing conditions were optimized by response surface methodology as the tea pollen addition amount of 5.7% and baking at 180 ℃for 23 min. The tea flower pork jerky produced under these conditions had the hardness of（216.32±3.21）N，elasticity of（1.81±0.03）mm，and the sensory score of 89.39±1.02.The DPPH free radical scavenging rate，hydroxyl free radical scavenging rate，and reducing power of tea flower pork jerky were significantly higher than those of common pork jerky at the same concentration. The half maximal inhibitory concentrations（IC50）of tea flower pork jerky against DPPH and hydroxyl free radicals were 2.98 mg/mL and 127 mg/mL，respectively.In summary，tea pollen can enhance the antioxidant activity of pork jerky.
文章编号：202419017 中图分类号： 文献标志码：
基金项目:福建省科技厅星火项目（2021S0051）
| 作者 | 单位 |
| 陈美链1，2，李杨1，林银娜3，李金贵3，4，胡汉亮4，郭泽镔2* | 1.漳州科技职业学院茶与食品科技学院，福建 漳州 363202；2.福建农林大学食品科学学院，福建 福州 350002；3.漳州天康检测技术有限公司，福建 漳州 363002；4.漳州市休闲食品产业技术研究院，福建 漳州 363202 |
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