竹叶黄酮对泡椒鸭掌辐照异味的去除及抗氧化研究

Removal of Irradiation-derived Off-flavor of Duck Web with Pickled Pepper by Bamboo Leaf Flavone and Its Antioxidant Activity

为了去除泡椒鸭掌的辐照异味和抑制鸭掌的氧化,本文探讨了水分含量、竹叶黄酮添加量、辐照剂量对泡椒鸭掌异味去除及抗氧化的效果。确定最佳工艺条件为:含水量50%、竹叶黄酮添加量0.5%、辐照剂量5 k Gy。经过电子鼻分析,此条件下泡椒鸭掌的气味与新鲜泡椒鸭掌的气味最为接近,相似度为86.9%。同时测定了此条件处理后的泡椒鸭掌在37℃下贮藏60 d过程中汁液流失率、色度、硬度、p H、TBARS值、TVB-N值以及菌落总数等指标的变化。结果表明:在整个贮藏期内,经竹叶黄酮和脱水处理的泡椒鸭掌其鸭掌的TBARS值、TVB-N值、p H值、汁液流失率显著低于辐照对照组(p<0.05),硬度无显著性差异(p>0.05);0d辐照对照组和60 d处理组两组的TBA值没有显著差异(p>0.05),这说明竹叶黄酮和脱水处理能有效抑制辐照泡椒鸭掌的氧化,可以有效去除辐照后鸭掌的异味,并提高其贮藏过程中的品质。

Several moisture levels,amounts of added bamboo leaf flavone,and irradiation doses were tested in an attempt to remove the irradiation-derived off-flavor and prevent the oxidation of duck web with pickled peppers.The optimum processing conditions were as follows：moisture content：50%; amount of added bamboo leaf flavone：0.5%; irradiation dose：5 k Gy.The electronic nose showed that the flavor of the duck web treated under the optimal condition was most similar to that of the fresh duck web,with a similarity of 86.9%.The changes in drip loss,chroma,firmness,p H,thiobarbituric acid-reactive substances（TBARS） value,total volatile base-nitrogen（TVB-N） value,and total number of colonies of the duck web treated under the optimal condition were measured after 60 days of storage at 37 ℃.The results showed that during the storage period,the TBARS value,TVB-N value,p H value,and drip loss of the duck web treated with bamboo leaf flavone and dehydration（treatment group） were significantly lower than those of the irradiation control group（p〈0.05）,and no significant differences in firmness were observed（p〈0.05）.There was no significant difference in TBARS value between the 0-day irradiation control group and 60-day treatment group（p〉0.05）,suggesting that bamboo leaf flavone and dehydration treatment can effectively inhibit the oxidation of irradiated duck web with pickled peppers,remove irradiation-derived off-flavor,and enhance quality during the storage period.