摘要
运用模糊数学感官评定法研究了添加0.25%~1%潮汕艾草对猪肉丸感官的影响,同时分析了其对猪肉丸质构特性、抗氧化能力的影响。结果表明:根据模糊数学模型判定,添加艾草组别中,有84%评价人员认为艾草添加量为0.75%时综合感官评分最佳(4.18分);当艾草添加量由0%提高至1%,肉丸的硬度、咀嚼性和破裂力先降低后升高且变化显著(P<0.05),L^(*)值和a^(*)值显著降低、b^(*)值显著升高(P<0.05);ABTS自由基清除率从28.37%显著提高至60.48%(P<0.05),总还原力从0.28显著提高至0.40(P<0.05);当艾草添加量提高至0.75%时,肉丸的DPPH自由基清除率从21.36%显著提高至90.49%(P<0.05);综上所述,艾草添加量为0.75%时,不仅能够改善肉丸的质构和感官品质,还能显著提高其抗氧化特性。本研究为艾草肉丸产品的开发提供了一定的理论依据。
The sensory evaluation method of fuzzy mathematics was used to study the effect of adding 0.25%~1%Chaoshan Artemisia argyi on the senses of pork balls.At the same time,the effect on the texture characteristics and antioxidant capacity of pork balls was also analyzed.According to the judgment of the fuzzy mathematical model,84% reviewers thought the comprehensive sensory score was the best(4.18 points)when the addition amount of Artemisia argyi was 0.75%.When the adding amount of Artemisia argyi increased to 1%,the TPA hardness,TPA chewiness and puncture breaking force of meatballs significantly decreased first and then increased(P<0.05).L^(*)and a^(*)values of meatballs reduced significantly,b^(*)values of meatballs increased significantly(P<0.05).ABTS radical scavenging activity were significantly enhanced from 28.37% to 60.48%(P<0.05),and the total reducing power were significantly enhanced from 0.28 to 0.40(P<0.05).When the adding amount of Artemisia argyi reached 0.75%,DPPH radical scavenging activity were significantly enhanced from 21.36% to 90.49%(P<0.05).Generally,when the addition amount of Artemisia argyi was 0.75%,it could not only improve the texture and sensory quality of meatballs,but also significantly improve its antioxidant properties.The research would provide a certain theoretical basis for the development of Artemisia argyi meatballs products.
作者
李树长
黄诗洋
方泽豪
吴丽红
石俊贤
陈滟灵
姚田莉
龙姣丽
曹媛媛
蒋爱民
LI Shuchang;HUANG Shiyang;FANG Zehao;WU Lihong;SHI Junxian;CHEN Yanling;YAO Tianli;LONG Jiaoli;CAO Yuanyuan;JIANG Aimin(College of Food Science,South China Agricultural University,Guangzhou 510642,China;National Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry,Guangzhou 510642,China)
出处
《食品工业科技》
CAS
北大核心
2022年第3期48-55,共8页
Science and Technology of Food Industry
基金
畜禽产品精准加工与安全控制技术国家地方联合工程研究中心(发改高技〔2016〕2203号)
2020年华南农业大学大学生创新创业训练计划省级项目(S202010564049)。
关键词
潮汕艾草
猪肉丸
模糊数学
感官评定
流变特性
质构
抗氧化特性
Chaoshan Artemisia argyi
pork ball
fuzzy mathematics
sensory evaluation
rheological properties
texture properties
antioxidant properties
