| Autor: |
Zhao S; School of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, China.; Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, China., Li M; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, China., Hei M; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, China., Zhao Y; School of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, China.; Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, China., Li J; School of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.; Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, China., Kang Z; School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China., Ma H; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, China., Xiong G; School of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, China.; Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, China. |
| Abstrakt: |
In this study, pepper ( Zanthoxylum bungeanum Maxim. ) leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition of ZL extract significantly retarded the increase in cooking loss, TBARS value, hardness, and microorganism growth. Moreover, the addition of ZL extract decreased the pH value, lightness, and microorganism counts, and increased the moisture content, total soluble protein content, a * value, b * value, and chewiness. The LF-NMR results showed that the addition of ZL extract shortened the T 2 relaxation time and boosted the proportion of immobilized water, facilitating the validation of the improvement in water retention of larou during storage. The FT-IR results indicated that the addition of ZL extract influenced the protein secondary structure by inducing the conversion of α-helices to β-sheet structures. Accordingly, ZL extract has the potential to serve as a natural antioxidant, effectively helping to ameliorate the quality properties of cured meat products during storage. |
