成都大学学报（自然科学版）2023，Vol.42Issue(4)：358-364,7.DOI:10.3969/j.issn.1004-5422.2023.04.005
铁皮石斛对低盐藏猪肉糜品质与抗氧化性能的影响
Effects of Dendrobium Officinale Supplementation on Quality and Antioxidant Properties of Low-Salt Tibetan Pork Mince
摘要
Abstract
The effects of Dendrobium officinale addition on the quality and antioxidant properties of low-salt Tibetan pork mince was investigated by studying the physicochemical indexes of low-salt Tibetan pork mince added with Dendrobium officinale powder.The results showed that the addition of Dendrobium offi-cinale significantly improved the color,water-holding capacity,cooking loss,texture and antioxidant capac-ity(P＜0.05)of low-salt Tibetan pork mince.As the addition amount increased,the b*,water holding capacity,DPPH and ABTS free radical scavenging capacity of low-salt Tibetan pork mince tended to in-crease significantly with increasing addition(P＜0.05).The L*,a*and cooking loss rates were signifi-cantly reduced with the increase in the amount of Dendrobium officinale added.When the addition amount was 4.0％,the hardness of low-salt Tibetan pork mince significantly increased,T22 significantly de-creased,the free water in the low-salt Tibetan pork mince system combined with Dendrobium officinale powder to form bound water and immobilized water,resulting in a significant increase in P21 and P22(P＜0.05).The results showed that adding 4.0％Dendrobium officinale had the best effect on improving the quality and antioxidant performance of low-salt Tibetan pork mince.关键词
铁皮石斛/低盐肉糜/肉糜品质/抗氧化性能Key words
Dendrobium officinale/low-salt pork mince/quality of pork mince/antioxidation分类
轻工纺织引用本文复制引用
刘俊梅,谌嘉美,黄讯,刘振东,罗章,黄洁,耿放,黄群..铁皮石斛对低盐藏猪肉糜品质与抗氧化性能的影响[J].成都大学学报（自然科学版）,2023,42(4):358-364,7.基金项目
西藏自治区科技计划重大科技专项(XZ202101ZD0005N) （XZ202101ZD0005N）
国家重点研发计划(2022YFD1600905) （2022YFD1600905）
