Abstract：The antioxidant and antibacterial properties of donkey bone seasoning, made by the Maillard reaction were assessed by measuring its 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging capacity and its bacteriostatic effects on Staphylococcus aureus, Escherichia coli, and Salmonella, and the effect of this seasoning on the quality of ready-to-eat patties was analyzed as well. The results showed that the DPPH and hydroxyl radical scavenging capacity increased significantly (P < 0.05) with the increase in the seasoning’s concentration up to 160 mg/mL. Salmonella was the most sensitive to the seasoning, with a minimum inhibitory concentration (MIC) of 75 mg/mL. The MIC values for Staphylococcus aureus and Escherichia coli were 100 and 125 mg/mL, respectively. In addition, the optimum addition level of seasoning could effectively inhibit the growth of microorganisms, protein decomposition and lipid oxidation during storage, and the best meat quality was achieved at an addition level of 1%. Therefore, donkey bone seasoning could enhance the flavor, inhibit lipid oxidation and microbial growth, and improve product quality in the ready-to-eat patties.
乔智飞，李威伟，朱迎春，闫玉雯. 驴骨泥调味料的抗氧化性、抑菌性及其在调理肉饼中的应用[J]. 肉类研究, 2020, 34(11): 32-37.
QIAO Zhifei, LI Weiwei, ZHU Yingchun, YAN Yuwen. Antioxidant and Antibacterial Activity of Donkey Bone Seasoning and Its Application in Ready-to-Eat Patties. Meat Research, 2020, 34(11): 32-37.
2020, Vol. 34 
