仙草胶对贡丸的流变特性、感官品质和抗氧化能力的影响  

Effects of Hsian-tsao gum on rheological property, sensory quality and antioxidant activity of Chinese-style meatball

作　　者：程伟伟[1] 栗俊广[2] 蒋爱民[1] 张大磊[1] 范萌萌[1] 沈小璐 陈洁楹 

机构地区：[1]华南农业大学食品学院,广州510642 [2]郑州轻工业学院食品与生物工程学院,郑州450000

出　　处：《食品科技》2015年第2期282-286,共5页Food Science and Technology

基　　金：2011年国家自然科学基金项目(31171710)

摘　　要：研究了仙草胶对猪肉贡丸流变特性、感官品质和抗氧化能力的影响。采用物理的方法测定了仙草贡丸流变特性,采用感官评定方法分析了贡丸的食用品质,并测定了4℃下储藏期间贡丸的硫代巴比妥酸反应物值(TBARS)和挥发性盐基氮(TVBN)以及菌落总数的变化。结果表明:随着仙草胶添加量的增加,肉糜凝胶的储能模量先增加后降低,还显著提高了肉丸的抗氧化能力(P<0.05);当仙草胶添加量为总肉质量的1%时,感官评价也最佳。4℃下储藏实验表明,添加1%仙草胶能显著降低肉丸TBARS值的上升速度(P<0.05),抑制肉丸中脂肪的氧化,延长了肉丸的货架期。The effects of Hsian-tsao gum on meatballs rheological property and antioxidant properties was investigated. The changes of thiobarbituric acid reactive substances（TBARS） in the meatball added with HG was determined at 4 ℃ for seven days. The results show that： with the increase of the added HG, the storage modulus of the gel reduced meat was firstly risen, then down and that significantly increased the antioxidant capacity meatballs（P〈0.05）; addition of 1%HG significantly delayed lipid oxidation as compared with the control（P〈0.05） and sensory evaluation is also the best. And the shelf-life was extended.

关 键 词：仙草胶 流变特性 食用品质 抗氧化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]