食品工业科技2025，Vol.46Issue(13)：74-83,10.DOI:10.13386/j.issn1002-0306.2024050383
韭菜浸提液对酱卤鸽肉食用品质的影响
Effect of Chinese Leek Extracts on the Quality of Sauce Stewed Pigeon Meat
摘要
Abstract
In order to investigate the effect of Chinese leek extracts on the quality of sauce stewed pigeon meat,three kinds of Chinese leeks('Pingfeng 22''Pingfeng 8'and'Hangyan 998')were used to prepare extract,and different concentrations(0,0.5％,1.0％,1.5％,2.0％)of Chinese leek extracts were used to treat sauce stewed pigeon meat.The changes in output rate,quality characteristics,sensory characteristics,and microstructure of sauce stewed pigeon meat were comprehensively evaluated.The results showed that the variety'Hangyan 998'had the highest content of flavonoids and polyphenols in Chinese leek extracts,and its ability to scavenge free radicals was the strongest.An increase in the amount of Chinese leek extracts added significantly improved the color,hardness,and chewiness of sauce stewed pigeon meat(P＜0.05).All three Chinese leek extracts had inhibition on the oxidation of protein and fat,significantly reduced the thiobarbituric acid value and carbonyl group content,as well as enhanced the protection of sulfhydryl groups(P＜0.05)with the most pronounced effect in the treatment group of'Hangyan 998'(P＜0.05).The sensory score of sauce stewed pigeon meat increased first and then decreased with the increase of Chinese leek extracts added.Among the groups with the same amount of Chinese leek extracts added,the group treated with'Hangyan 998'had the highest sensory score,reached 95 points at 1.0％.Further analyses of the microstructure confirmed that Chinese leek extracts could improve the structure of muscle tissue in sauce stewed pigeon meat.This study provides certain data support and new ideas for improving the quality of sauce stewed pigeon meat.关键词
酱卤鸽肉/韭菜浸提液/脂肪氧化/蛋白质氧化/品质特性Key words
sauce stewed pigeon meat/Chinese leek extracts/lipid oxidation/protein oxidation/quality characteristics分类
轻工业引用本文复制引用
孙婕,张莹莹,杨卓凡,王梦迪,尹国友,马培芳,杨明军,李雅坤..韭菜浸提液对酱卤鸽肉食用品质的影响[J].食品工业科技,2025,46(13):74-83,10.基金项目
河南省科技厅重点科技攻关项目(152102210091,132102210192) （152102210091,132102210192）
国家特色蔬菜产业技术体系项目(CARS-24-A-11) （CARS-24-A-11）
河南天成鸽业有限公司校企合作项目《传统鸽肉制品加工及风味改良》. （）
