番茄红素改善鸡肉脯的品质

作者：Wu Bin; Liu Xue-Ming; Wang Xu-Ping; Wang Yu-Tao; Li Ming-Yuan; Cheng Jing-Rong^*; Zhu Ming-Jun^*

来源：Modern Food Science and Technology, 2020, 36(2): 159-165and77.

DOI：10.13982/j.mfst.1673-9078.2020.2.023

• Antioxidant
• Color
• Dried chicken meat gruel slice
• Lycopene
• Sensory evaluation

The effects of lycopene on the chicken jerky qualities, including color, texture, lipid and protein oxidation, antioxidant capacity and sensory characteristics were evaluated. The results showed that lycopene could improve the color and texture of the product effectively, considering the increment of a* value and springiness, and the decrement of b* and L* value. The addition of lycopene led to a concentration-dependent inhibition of the lipid and protein oxidation. The antioxidant activity was significantly improved when the lycopene concentration increased. With a lycopene dosage of 0.90 g/kg, a highest sensory acceptance of the product was obtained. The developed product had 0.74 mg/kg MDA, 0.14 nmol/mg prot. carbonyl, and 270.66 nmol/mg prot. sulfhydryl groups. Besides, it exhibited excellent antioxidant activity in vitro (ABTS scavenging ability of 195.16 μmol/mg prot., DPPH scavenging ability of 131.74 μmol/mg prot., and FARP vale of 44.39 μmol/mg prot.). The above results indicate that lycopene has the potential to improve the quality of processed meat products and is expected to be a natural meat additive for the development of functional meat products. ? 2020, Editorial Board of Modern Food Science and Technology. All right reserved.

• 单位
  华南理工大学