期刊论文

Antioxidant capacity of persimmon and jujube wood smoke solution and its effect on quality characteristics of bacon

Shen, Q.

中文

食品与发酵工业

0253-990X

2021

47

23

205-213

10.13995/j.cnki.11-1802/ts.027358

“十三五”国家重点研发计划项目（2018YFD0401205）；

本校为第一机构

以商用烟熏液作为对照,探究了柿木和枣木2种木材制备的烟熏液的抗氧化能力和对培根品质的影响。首先探究了烟熏液中总酚基和羰基含量,DPPH自由基清除、ABTS阳离子自由基清除和铁离子还原能力;并进一步探究不同贮藏时间（0、10、20、30 d）内培根的抗氧化能力、席夫碱含量、质构、色差和感官评分。结果表明,枣木烟熏液的酚类物质含量最高,达（25.46±0.08） mg/mL,抗氧化能力较强。在培根贮藏30 d内,枣木和柿木烟熏液制备的培根与红箭烟熏液制备的培根相比,氧化水平较低。枣木烟熏液制备的培根中席夫碱物质的生成量较低,硬度值最大,咀嚼性最高。柿木烟熏液制备的培根色泽较好。感官评价结果表明,...

In this study, the commercial smoke liquid was used as the control to explore the antioxidant capacity of smoke liquid prepared from persimmon and jujube wood and its effect on the quality of bacon. Firstly, the total phenolic and carbonyl contents, DPPH free radical scavenging, ABTS + free radical scavenging, and ferric-reducing of the smoking liquid were measured. Then antioxidant capacity, Schiff base content, texture, color difference and sensory evaluation of bacon in different storage times (0, 10, 20, 30 d) were further explored. The res...