杨思艺,张佳敏,吴周林,张驰,文瑜,任东

• 1:成都大学食品与生物工程学院
• 2:肉类加工四川省重点实验室
• 3:乐山市哈五爷食品有限责任公司

摘要(Abstract)：

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。

关键词(KeyWords)： 冷吃兔;金银花提取物;抗氧化能力;羰基;巯基

Abstract:

Keywords:

基金项目(Foundation): 国家现代农业产业技术体系建设专项资金(CARS-43);; 四川省科技计划重点研发项目(2023YFN0056)

作者(Author): 杨思艺,张佳敏,吴周林,张驰,文瑜,任东

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