aged garlic powder对即食猪肉饼理化特性、质地剖面和氧化稳定性的影响
Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties.
作者信息
Kim Ji-Han, Jang Hyun-Joo, Lee Chi-Ho
机构信息
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, S7N5A8, Canada.
Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
出版信息
Asian-Australas J Anim Sci. 2019 Jul;32(7):1027-1035. doi: 10.5713/ajas.18.0689. Epub 2019 Jan 3.
OBJECTIVE
The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties.
METHODS
There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at 71°C for core temperature, stored at 4°C for 14 d, and then reheated for 1 min using a microwave.
RESULTS
The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after re-heating process. T4 added patties improved textural and sensory properties compared to the control.
CONCLUSION
The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.
目的
本研究旨在探讨 aged garlic powder（AGP， aged garlic powder，即蒜粉）对即食（RTE）猪肉饼的理化特性、质地剖面和氧化稳定性的影响。
方法
有五个处理组：一个对照组；1%鲜蒜粉（T1）；0.5%、1%和2%的AGP（T2、T3和T4）。将真空包装的猪肉饼在71°C下烘烤至中心温度，在4°C下储存14天，然后用微波炉重新加热1分钟。
结果
AGP组的脂质氧化水平低于对照组和T1组，硫醇含量更高。重新加热后，对照组的pH值升高，而蒜粉组的pH值降低。此外，随着AGP水平的增加，红色显著增加，而对照组和T1组在重新加热后红色降低。与对照组相比，添加T4的肉饼改善了质地和感官特性。
结论
本研究结果表明，在即食猪肉饼中添加AGP可以改善其感官特性和氧化稳定性。
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