柿木和枣木烟熏液的抗氧化能力及其对培根品质特性的影响  

Antioxidant capacity of persimmon and jujube wood smoke solution and its effect on quality characteristics of bacon

作　　者：周兵 郭园园 沈清武 罗洁 ZHOU Bing;GUO Yuanyuan;SHEN Qingwu;LUO Jie(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品与发酵工业》2021年第23期205-213,共9页Food and Fermentation Industries

基　　金：“十三五”国家重点研发计划项目(2018YFD0401205)。

摘　　要：以商用烟熏液作为对照,探究了柿木和枣木2种木材制备的烟熏液的抗氧化能力和对培根品质的影响。首先探究了烟熏液中总酚基和羰基含量,DPPH自由基清除、ABTS阳离子自由基清除和铁离子还原能力;并进一步探究不同贮藏时间(0、10、20、30 d)内培根的抗氧化能力、席夫碱含量、质构、色差和感官评分。结果表明,枣木烟熏液的酚类物质含量最高,达(25.46±0.08)mg/mL,抗氧化能力较强。在培根贮藏30 d内,枣木和柿木烟熏液制备的培根与红箭烟熏液制备的培根相比,氧化水平较低。枣木烟熏液制备的培根中席夫碱物质的生成量较低,硬度值最大,咀嚼性最高。柿木烟熏液制备的培根色泽较好。感官评价结果表明,柿木烟熏液制备的培根更具有烟熏风味,而红箭烟熏液制备的培根肉味最浓。枣木和柿木烟熏液都具有较好的抗氧化能力,能够赋予培根较好的风味和质构特性,具有广阔的应用前景。In this study,the commercial smoke liquid was used as the control to explore the antioxidant capacity of smoke liquid prepared from persimmon and jujube wood and its effect on the quality of bacon.Firstly,the total phenolic and carbonyl contents,DPPH free radical scavenging,ABTS;free radical scavenging,and ferric-reducing of the smoking liquid were measured.Then antioxidant capacity,Schiff base content,texture,color difference and sensory evaluation of bacon in different storage times(0,10,20,30 d)were further explored.The results showed that the phenolic content of the jujube wood smoke solution was the highest which reaching(25.46±0.08)mg/mL,with strong antioxidant capacity.Within 30 d storage,the oxidation level of the bacon prepared by jujube and persimmon smoke liquid was lower than the bacon prepared by red arrow smoke liquid.The production of Schiff base in bacon prepared by jujube wood smoke liquid was low,the hardness value was the largest and the chewiness was the highest.Persimmon smoked liquid prepared bacon had better color.The sensory evaluation results showed that the bacon prepared by persimmon smoked liquid had more smoked flavor,while the bacon prepared by red arrow smoked liquid had the strongest meat flavor.Jujube and persimmon smoke liquid had the stronger antioxidant capacity,could give bacon better flavor and texture characteristics.

关 键 词：烟熏液 柿木 枣木 培根 抗氧化能力 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]