为研究金银花提取物(honeysuckle extract,HE)对冷吃兔贮藏过程中品质的影响,该研究首先通过对比添加不同HE浓度的冷吃兔,以贮藏15 d时冷吃兔的感官品质和脂质氧化程度为指标,确定最适HE添加量,再测定不添加HE组(对照组)和最适HE添加量组(试验组)在贮藏第1,5,10,15,20,25天时的过氧化值、酸价、硫代巴比妥酸值、羰基含量、巯基含量、水分活度、色泽和氨基酸含量等指标.结果显示,当HE添加量达到冷吃兔菜肴质量的0.15%时最佳;试验组和对照组产品在贮藏期间L*、a*、b*值以及巯基含量均呈下降趋势,水分活度、硫代巴比妥酸值、酸价、过氧化值和羰基含量均呈上升趋势;在各贮藏阶段,试验组的过氧化值、酸价、硫代巴比妥酸值、羰基含量和游离氨基酸含量显著低于对照组(P<0.05),而巯基含量显著高于对照组(P<0.05),表明添加HE能有效延缓冷吃兔在低温贮藏过程中脂肪和蛋白质的氧化反应,并能更好地维持产品的风味,有效提升产品的品质.
In order to study the effect of honeysuckle extract(HE)on the quality of spicy rabbit meat during storage,in this study,the optimal HE addition amount is determined by comparing spicy rabbit meat with different HE concentrations with the sensory quality and lipid oxidation degree of spicy rabbit meat after 15 days of storage as the indexes,and then the indexes such as peroxide value,acid value,thiobarbituric acid value,carbonyl content,sulfhydryl content,water activity,color and amino acid content in the control group(without adding HE group)and the experimental group(the optimal HE addition amount group)at the 1st,5th,10th,15th,20th,25th days of storage are determined.The results show that it is the best when HE addition amount reaches 0.15%of the mass of spicy rabbit meat dishes.During storage,the values of L*,a*,b*and sulfhydryl content of the experimental group and the control group decrease,while the water activity,thiobarbituric acid value,acid value,peroxide value and carbonyl content increase.At each storage stage,the peroxide value,acid value,thiobarbituric acid value,carbonyl content and free amino acid content of the experimental group are significantly lower than those of the control group(P<0.05),while the sulfhydryl content is significantly higher than that of the control group(P<0.05),indicating that adding HE could effectively delay the oxidation of fat and protein in spicy rabbit meat during low-temperature storage,and could better maintain the flavor of the product and effectively improve the quality of the product.