摘要:
本试验以淘汰蛋鸡胸为研究对象,硫代巴比妥酸值(Thiobarbituric acid reactive substance,TBARS)、蒸煮损失、L*值、a*值、pH、质构、菌落总数及低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)为考察指标,以未添加生姜提取物组为对照组,研究4℃条件下不同浓度(0.05、0.2、0.4 mg/mL)生姜提取物对淘汰蛋鸡胸肉糜品质变化的影响,同时采用电子鼻技术对冷藏条件下各组淘汰蛋鸡胸肉糜的挥发性成分进行主成分分析。结果表明:三组处理组(0.05、0.2、0.4 mg/mL)在冷藏期12 d时TBARS值分别为2.0433、1.0100、0.8133 mg/kg,显著低于对照组(P<0.05)。随着冷藏时间的增加,生姜提取物能够显著延缓淘汰蛋鸡胸肉糜中的脂肪氧化,同时降低蒸煮损失、亮度、pH和菌落总数,改善质构特性,延缓肉糜因氧化而产生的气味变化,抑制肉糜中不易流动水向自由水的转化。生姜提取物浓度越高,对淘汰蛋鸡胸肉糜品质改善效果越明显。因此,添加适量的生姜提取物可在一定程度上改善冷藏期间淘汰蛋鸡胸肉糜的品质特性。
Abstract:
This experiment was conducted to investigate the effects of ginger extract with different concentrations(0.05,0.2,0.4 mg/mL)on the quality characteristics of the paste. The spent hen breasts were used as raw materials and the group without ginger extract was taken as control group. Besides,a comparative study between these four breasts paste was carried out in terms of TBARS,cooking loss,L*,a*,pH,texture,total bacterial count,low-field nuclear magnetic resonance(LF-NMR). Volatile components of the spent hen breasts paste stored at 4℃ were detected by electronic nose and analyzed by principal component analysis(PCA). The results showed that the TBARS of the three treatment groups(0.05,0.2,0.4 mg/mL)were 2.0433,1.0100,0.8133 mg/kg during the storage 12 d,which was significantly lower than the control group(P<0.05). It was indicated that,with the extension of storage time,ginger extract inhibited the lipid oxidation,decreased the cooking loss,brightness,pH,total bacterial count and improve the quality of spent hen breasts meat. In addition,ginger extract can also delay the odor change of the paste due to oxidation,and inhibit the immobilized water turn into free water. The higher the concentration of ginger extract,the better the quality of the spent hen breasts meat can be improved. Therefore,appropriate amount of ginger extract can improve the quality characteristics of the spent hen breasts during storage.
百度学术
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