香茅草提取物对鸡肉肠品质及抗氧化性能的影响

Effects of Cymbopogon citratus extract on quality and antioxidant performance of chicken sausage

中文关键词:  香茅草提取物  鸡肉肠  过氧化值  质构

英文关键词:Cymbopogon citrates extract  chicken sausage  peroxide value  texture

中文摘要:

      目的 探究香茅草提取物对鸡肉肠品质及抗氧化性能的影响。方法 以色度、质构、过氧化值(peroxide value, POV)、酸价(acid value, AV)、硫代巴比妥酸(thiobarbituric acid, TBA)值为指标, 分析不同质量分数(0、5%、10%、15%、20%)的香茅草提取物添加对鸡肉肠的品质及抗氧化性能的影响。结果 香茅草提取物添加量对鸡肉肠亮度、黄度、咀嚼性、粘弹性和酸价没有显著性影响(P>0.05), 而红度值和硬度则随香茅草提取物添加量的增加显著降低(P<0.05)。与对照组相比, 添加香茅草提取物后鸡肉肠的POV值和TBA值显著降低(P<0.05), 香茅草提取物添加量为15%和20%两组间无统计学差异。结论 添加香茅草提取物可改善鸡肉肠的硬度, 并能有效缓解鸡肉肠的氧化。但香茅草提取物的添加会导致鸡肉肠肉色变深。

英文摘要:

      Objective To investigate the effects of Cymbopogon citratus extract on the quality and oxidation performance of chicken sausage. Methods The effects of different mass fractions (0, 5%, 10%, 15%, 20%) of C. citratus extract addition on the qualities and antioxidant performances of chicken sausage were analyzed with chromaticity, texture, peroxide value (POV), acid value (AV), thiobarbituric acid (TBA) as indexes. Results The addition of C. citratus extract had no effect on the brightness, yellowness, chewiness, viscoelasticity and acid value of chicken sausage (P>0.05), while the redness value and hardness decreased significantly with the increase of addition of C. citratus extract (P<0.05). The POV and TBA values of chicken sausage were significantly lower with the addition of C. citratus extract compared to the control group (P<0.05), and there was no statistical difference between 15% and 20% addition of C. citratus extract. Conclusion C. citratus extract can improve the hardness of chicken sausage and can effectively alleviate the oxidation of chicken sausage. However, the addition of C. citratus extract can cause the chicken sausage to darken.