不同抗氧化剂对烤肉制品品质的影响

Effects of Different Antioxidants on the Quality of Roast Meat Products

为了系统、全面对比分析GB 2760—2014《食品安全国家标准食品添加剂使用标准》中规定允许添加的抗氧化剂对烤肉制品品质的影响,分别将8种抗氧化剂以国标允许最大添加量添加至鸡肉、牛肉和猪肉中,研究其对3种烤肉饼品质的影响。结果表明:不同种类抗氧化剂对不同种类烤肉饼品质的影响有一定差异,不同抗氧化剂的添加能够不同程度地增加烤肉饼的持水能力,改善其嫩度和质构特性,还有一定的保色护色作用。总体而言,竹叶提取物、甘草提取物、茶黄素及鼠尾草酸相对更适用于改善烤鸡肉饼品质,竹叶提取物、茶多酚和茶黄素对烤牛肉饼品质的改善效果相对更优,而竹叶提取物、甘草提取物和茶多酚具有相对更好的改善烤猪肉饼食用品质的能力。

This study was undertaken to systematically and comprehensively analyze the effects of adding eight different food antioxidants at the maximum allowable amounts specified in the national standard of China GB 2760—2014 on the quality of roast chicken,beef and pork patties.The results showed that there were some differences in the effects of the antioxidants on the quality of roast patties.Addition of these antioxidants could increase the water-holding capability,improve the tenderness and texture characteristics,and stabilize the meat color to different degrees.Generally speaking,among the eight antioxidants,bamboo leaf extract,liquorice extract,theaflavins and carnosic acid showed relatively stronger effects on improving the quality of roast chicken patties,bamboo leaf extract,tea polyphenol and theaflavins were more suitable for roast beef patties,and bamboo leaf extract,iquorice extract and tea polyphenol was more effective for roast pork patties.