番茄红素改善鸡肉脯的品质  

Quality Improvement of Dried Chicken Meat Gruel Slice with Lycopene

作　　者：吴斌 刘学铭[2] 王旭萍 王玉涛 李明源 程镜蓉 朱明军 WU Bin;LIU Xue-ming;WANG Xu-ping;WANG Yu-tao;LI Ming-yuan;CHENG Jing-rong;ZHU Ming-jun(College of Life and Geographic Sciences,Kashi University,Kashi 844000,China;Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges&Universities under the Department of Education of Xinjiang Uygur Autonomous Region,Kashi University,Kashi 844000,China;School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China)

机构地区：[1]喀什大学生命与地理科学学院,新疆喀什844000 [2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [3]新疆维吾尔自治区叶尔羌绿洲生态与生物资源研究高校重点实验室,新疆喀什844000 [4]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《现代食品科技》2020年第2期159-165,77,共8页Modern Food Science and Technology

基　　金：广东省重点领域研发计划项目(2019B020212003);国家自然科学基金项目(31972074);广东省自然科学基金项目(2018A030313202,2018A030313796);广州市科技计划项目(201704020054,201807010080,201806040007);广东省农业厅项目(2018LM2154);广东省科技计划项目(2017A040405036)。

摘　　要：将番茄红素加入鸡肉脯中,分析肉脯在色泽、质构、脂质与蛋白质氧化、抗氧化性能以及感官特性等方面的变化。研究发现:番茄红素能有效改善肉脯的色泽和质构,表现为产品a*(红度)值的上升,b*(黄度)值和L*(亮度)值的下降,以及弹性的提高;随着番茄红素添加量的增加,产品的脂质与蛋白质氧化可得到有效的控制,抗氧化能力显著提升,当其添加量为0.90g/kg时,产品的感官接受度最高,成品的丙二醛含量为0.74 mg/kg、羰基和巯基的含量分别为0.14 nmol/mg蛋白和270.66 nmol/mg蛋白,且表现出良好的抗氧化性(ABTS、DPPH清除能力以及FRAP抗氧化能力分别为195.16μmol/mg蛋白、131.74μmol/mg蛋白和44.39μmol/mg蛋白)。研究结果显示,番茄红素具有改良加工肉制品品质的潜能,有望作为一种天然肉制品添加剂,用于功能性肉制品的开发。The effects of lycopene on the chicken jerky qualities, including color, texture, lipid and protein oxidation, antioxidant capacity and sensory characteristics were evaluated. The results showed that lycopene could improve the color and texture of the product effectively, considering the increment of a* value and springiness, and the decrement of b* and L* value. The addition of lycopene led to a concentration-dependent inhibition of the lipid and protein oxidation. The antioxidant activity was significantly improved when the lycopene concentration increased. With a lycopene dosage of 0.90 g/kg, a highest sensory acceptance of the product was obtained. The developed product had 0.74 mg/kg MDA, 0.14 nmol/mg prot. carbonyl, and 270.66 nmol/mg prot. sulfhydryl groups. Besides, it exhibited excellent antioxidant activity in vitro(ABTS scavenging ability of 195.16 μmol/mg prot., DPPH scavenging ability of 131.74 μmol/mg prot., and FARP vale of 44.39 μmol/mg prot.). The above results indicate that lycopene has the potential to improve the quality of processed meat products and is expected to be a natural meat additive for the development of functional meat products.

关 键 词：鸡肉脯 番茄红素 抗氧化性 色泽 感官评价 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程] TS264.4[轻工技术与工程—食品科学与工程]