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| Effects of Different Antioxidants on the Quality of Roast Meat Products |
| REN Shaodong, WANG Qunxia, REN Xiaopu |
| 1.Alaer Comprehensie Inspection Institute of Quality Technical Supervision, Alaer 843300, China; 2.The First Division Alaer Institute for Food and Drug Control, Alaer 843300, China; 3.College of Life Sciences, Tarim University, Alaer 843300, China |
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Abstract This study was undertaken to systematically and comprehensively analyze the effects of adding eight different food antioxidants at the maximum allowable amounts specified in the national standard of China GB 2760—2014 on the quality of roast chicken, beef and pork patties. The results showed that there were some differences in the effects of the antioxidants on the quality of roast patties. Addition of these antioxidants could increase the water-holding capability, improve the tenderness and texture characteristics, and stabilize the meat color to different degrees. Generally speaking, among the eight antioxidants, bamboo leaf extract, liquorice extract, theaflavins and carnosic acid showed relatively stronger effects on improving the quality of roast chicken patties, bamboo leaf extract, tea polyphenol and theaflavins were more suitable for roast beef patties, and bamboo leaf extract, iquorice extract and tea polyphenol was more effective for roast pork patties.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2020, Vol. 34 
