儿茶素对保持鸭肉色泽及抗氧化作用的研究

Study on Color and Shelf-life of Duck Thigh Meat by Adding Catechins

采用色差计、MDA、T-AOC和沉积量的研究方法,测定了鸭腿肉在不同儿茶素处理在贮藏期的色差光学指标、MDA、T-AOC和儿茶素沉积量的变化。其结果表明:添加儿茶素的处理组会明显改变L*光学指标,儿茶素浓度与L*、a*、b*光学指标分别呈现不同的相关性,以添加500mg/kg的EGCg和复合儿茶素的效果为佳;降低了MDA值,提高了T-AOC,EGCg和复合儿茶素分别以800mg/kg、1000mg/kg添加量和500mg/kg、1000mg/kg添加量为佳,与儿茶素在鸭腿肉中的沉积有很明显的量效关系,上述指标的改善均以复合儿茶素优于EGCg。

This paper determined the changing of color difference, MDA value, total antioxidant activity and the deposit of catechins in duck thigh meat by adding different catechins. The results showed that adding different catechins obviously changed the L^＊ value of the duck thigh meat and adding different concentration of catechins had different relationship on the L^＊, a^＊ and b^＊ value respectively. Adding 500 mg/kg EGCg and catechin complex got the best color. Adding EGCg and catechin complex lowered the MDA and decreased the T-AOC which had relationship with the deposit of catechins. The best adding account of EGCg and catechin complex were 800 mg/kg or 1 000 mg/kg and 500 mg/kg or 1 000 mg/kg respectively. Catechin complex got the better efficiencies than EGCg in the all detected items.