储存期间添加绿茶粉的鹿肉干的品质特性及抗氧化性能
The Quality Characteristics and Antioxidant Properties of Sun-dried Venison Jerky with Green Tea Powder during Storage.
作者信息
Nam Ki Chang, Kim Hyun Cheul, Cha Jusu, Yim Dong Gyun
机构信息
Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Korea.
出版信息
Korean J Food Sci Anim Resour. 2016 Oct 31;36(5):626-634. doi: 10.5851/kosfa.2016.36.5.626.
This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30℃ and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (<0.05). T3 (venison+green tea powder 1%) showed a lower a than all other samples during storage for 10 and 20 d (<0.05). Hunter's color a* and b* values of T2 and T3 were lower than those of T1 and the control at day 0 (<0.05). Saturated fatty acid was significantly higher in T1, while PUFA was higher in T2 and T3 (<0.05). Overall sensory scores of venison jerky were lower than those of the control, except for T2, which had a similar color, flavor, saltiness and acceptability as the control. T2 and T3 showed a significant decrease in TPCs after storage for 20 d (<0.05). The TBARS values of T3 jerky were lower than those of other jerky samples (<0.05).
本研究旨在比较添加绿茶粉（T1 - 3：0%、0.5%和1%）的风干鹿肉与韩牛牛肉干的理化性质、微生物学特性和抗氧化活性。将牛肉片和鹿腿肉腌制后，在28 - 30℃、相对湿度30 - 35%的条件下风干3.5小时。与对照组相比，鹿肉干的灰分和蛋白质含量较高，水分和脂肪含量较低（<0.05）。在储存10天和20天时，T3（鹿肉 + 1%绿茶粉）的a值低于所有其他样品（<0.05）。在第0天，T2和T3的亨特氏色泽a和b值低于T1和对照组（<0.05）。T1中的饱和脂肪酸显著更高，而T2和T3中的多不饱和脂肪酸更高（<0.05）。除T2的颜色、风味、咸度和可接受性与对照组相似外，鹿肉干的总体感官评分低于对照组。储存20天后，T2和T3的总酚含量显著降低（<0.05）。T3肉干的硫代巴比妥酸反应物（TBARS）值低于其他肉干样品（<0.05）。
Zotero 插件