食品工业科技2018，Vol.39Issue(10)：285-291,297,8.DOI:10.13386/j.issn1002-0306.2018.10.053
花椒提取物对调理猪肉饼冷藏期间品质的影响研究
Effects of zanthoxylum bungeanum extract on the quality of prepared pork patties during chilled storage
摘要
Abstract
Effects of different amounts of zanthoxylum bungeanum extract on the quality and the oxidation level of pork patties during chilled(4 ℃)storage were investigated.Zanthoxylum bungeanum extract at the level of 0.01％,0.02％ and 0.03％ and 0.02％ butylated hydroxytoluene (BHT)were added into pork patties,respectively.The pH,color,textural characteristics,thiobarbituric acid reactive substance(TBARS)and thiol values of these pork patties were analyzed at 1,4,7 and 10 d of storage.The results showed that zanthoxylum bungeanum extract had no significant effect on pH and color of prepared pork patties during chilled storage (p ＞ 0.05),and it could reduce the hardness and the chewiness of the patties.In addition,the level of lipid oxidation and protein oxidation could be reduced significantly by zanthoxylum bungeanum extract(p ＜ 0.05).When adding 0.01％ and 0.02％ extract into pork patties,the extract treatment showed similar activity for inhibiting lipid oxidation with 0.02％ BHT,while 0.03％ extract treatment exhibited better inhibition of lipid oxidation than 0.02％ BHT treatment.The patties with 0.03％ zanthoxylum bungeanum extract also showed lower level of protein oxidation throughout the chilled storage compared with the control(p ＜0.05).It revealed that zanthoxylum bungeanum could inhibit the lipid oxidation and the protein oxidation of pork patties during chilled storage.0.03％ extract group showed the best antioxidant capacity among the treatment groups.关键词
猪肉饼/花椒提取物/品质/脂肪氧化/蛋白质氧化Key words
pork patties/zanthoxylum bungeanum extract/quality/lipid oxidation/protein oxidation分类
轻工纺织引用本文复制引用
侯芹,李书文,王艳,赵尹毓,周光宏,张万刚..花椒提取物对调理猪肉饼冷藏期间品质的影响研究[J].食品工业科技,2018,39(10):285-291,297,8.基金项目
“十三五”国家科技支撑计划项目(2016YFD0400703) （2016YFD0400703）
中央高校基本科研业务费专项资(KYLH201701). （KYLH201701）
