富含花青素的果汁真空浸渍对鸡肉块质量特性的影响

IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Cüneyt Dinçer, Selinay Üstünel, Hatice Nur Erkoç, Aysu Yiyen, Elif Aykın-Dinçer
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引用次数: 0

摘要

本研究旨在确定用作浸渍液的各种果汁对干鸡肉块的理化、质地和感官特性的影响。研究测试了鸡肉块的 pH 值、颜色参数、总酚、抗氧化活性、持水能力、质地(TPA)和感官特性。处理组使用的浸渍溶液由石榴汁、黑葡萄汁、黑桑椹汁和盐溶液(对照组)配制而成。浸渍分两个重复进行,每个重复分析两个样品。将方块浸入溶液中,在 4 °C 下重复 10 分钟真空(250 毫巴绝对压力)-10 分钟常压循环 2 小时。用石榴汁浸渍的样品总酚和抗氧化活性最高(P < 0.01),分别为 720.71 mg GAE/kg和 840.22 mg TE/kg。使用富含花青素的果汁作为浸渍液会降低样品的 a* 和 b* 值(分别为 P < 0.01 和 P < 0.05)。TPA 结果表明,与对照组相比,用石榴汁、黑葡萄汁和黑桑椹汁浸渍会导致硬度值降低(P <0.01),粘合力值升高(P <0.05)。因此,用富含花青素的果汁(如石榴汁、黑葡萄汁和黑桑椹汁)浸渍有可能改善鸡肉干块的质量特性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes

Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes

This study was aimed to determine the effects of various fruit juices used as impregnation solutions on the physicochemical, textural and sensory properties of dried chicken meat cubes. The pH, color parameters, total phenolic, antioxidant activity, water holding capacity, textural (TPA) and sensorial properties of the cubes were tested. Impregnation solutions used in the treatment groups were prepared with pomegranate, black grape and black mulberry juices, and salt solution (control). Impregnation was performed in two replicates and two samples were analyzed per replicate. The cubes were immersed in the solutions and the 10 min vacuum (250 mbar absolute pressure) − 10 min atmospheric pressure cycle was repeated at 4 °C for 2 h. pH values decreased (P < 0.01) by impregnation with various anthocyanin-rich fruit juices. Total phenolic and antioxidant activity were the highest (P < 0.01) in samples impregnated with pomegranate juice and were 720.71 mg GAE/kg and 840.22 mg TE/kg, respectively. The use of anthocyanin-rich fruit juices as impregnation solution decreased a* and b* values of samples (P < 0.01; P < 0.05, respectively). The TPA results indicated that impregnation with pomegranate, black grape and black mulberry juices induced lower (P < 0.01) hardness and higher (P < 0.05) adhesiveness values compared to the control. Consequently, the impregnation with anthocyanin-rich fruit juices such as pomegranate, black grape and black mulberry has the potential to improve the quality properties of dried chicken cubes.

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来源期刊
Food Biophysics
Food Biophysics 工程技术-食品科技
CiteScore
5.80
自引率
3.30%
发文量
58
审稿时长
1 months
期刊介绍: Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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