摘要
将不同浓度迷迭香提取物添加到鸡肉糜中(0.025%、0.05%和0.1%,W/W),通过测定鸡肉糜在冷藏(4℃)期间的pH、硫代巴比妥酸值(TBARS值)和蒸煮损失,并对肉糜进行感官评定,研究迷迭香提取物对鸡肉糜冷藏过程中品质特性的影响。结果表明,随着贮藏时间的增加,鸡肉糜脂肪氧化程度逐渐增加,而迷迭香提取物能够显著延缓脂肪氧化,并减小肉糜的蒸煮损失,防止pH过快升高,改善肉糜品质。迷迭香提取物具有作为天然抗氧化剂应用在肉及肉制品中的潜在价值。
Rosemary extract at different concentrations （0.025%、0.05% and 0.1%） were added to the chicken patties. The pH, thiobarbituric acid reactive substances values （TBARS）, cooking loss and sensory evaluation of chicken patties were determined to evaluate the effect of rosmary extracts on quality properties of raw chicken patties during chilled storage. The results showed that the extent of lipid oxidation increased during chilled storage. Rosemary extracts inhibited the lipid oxidation, decreased the cooking loss and pH, and improved the quality of chicken patties. The findings demonstrated strong potential for rosemary extract as a natural antioxidant in meat and meat products.
出处
《食品与发酵科技》
CAS
2014年第1期60-63,91,共5页
Food and Fermentation Science & Technology
基金
国家自然科学基金(31301509)
关键词
迷迭香提取物
鸡肉糜
脂肪氧化
品质特性
rosemary extracts
chicken patties
lipid oxidation
quality properties
