八角茴香提取物对牛肉丸脂肪氧化和品质特性的影响

Effect of Star Anise Extracts on Lipid Oxidation and Quality of Beef Meatballs

为研究八角茴香提取物对牛肉丸脂肪氧化和品质特性的影响,选择不同浓度的八角茴香提取物(0.01%、0.03%和0.05%)加入到牛肉丸中,测定牛肉丸在4℃冷藏过程中的p H、颜色(a*、b*、L*)、硫代巴比妥酸值(TBARS)、亚硝酸盐残留量和出品率,并对其进行感官评价。结果表明:与空白对照组相比,添加0.05%八角茴香提取物在整个冷藏过程中,显著降低了牛肉丸的p H、硫代巴比妥酸值和亚硝酸盐残留量(p <0.05)。八角茴香提取物在添加量为0.03%时,与空白对照组相比显著提高了冷藏3 d的红度值(p <0.05),而添加0.01%时,显著提高了冷藏5 d后的红度值(p <0.05)。八角茴香提取物改善了牛肉丸的滋气味、组织状态、酸败味及总体接受程度。综上,八角茴香提取物能够有效抑制冷藏牛肉丸脂肪的氧化,并能够改善其品质特性,具有较高的应用价值。

Effect of different amounts of star anise extracts on lipid oxidation and quality of beef meatballs during chilled( 4 ℃)storage were studied.Star anise extracts was added into meatballs at levels of 0.01%,0.03% and 0.05%.The p H value,color,content of thiobarbituric acid reactive substances( TBARS),nitrite residue,yield of beef meatballs and the sensory evaluation during chilled storage were determined. The results showed that 0.05% star anise extracts significant decreased pH value,TBARS and nitrite residue during the chilled storage compared with control( no star anise added)( p < 0.05). Addition of0.03% star anise extracts showed significantly higher a* values before 3 days of chilled storage compared with the control( p <0.05). Addition of 0.01% star anise extract showed significantly higher a*values after 5 days of chilled storage compared to the control( p < 0.05).From the impact on sensory indicators,the taste,texture,taste and overall acceptability of rancidity effect were improved by star anise extract in beef meatballs during chilled storage.So,the star anise extracts could effectively inhibit lipid oxidation in chilled beef meatballs,and it could improve its quality characteristics,which had high application value.