番茄酱对西式盐水火腿感官品质及抗氧化能力的影响

为了充分利用番茄酱富含番茄红素的特点,进而探究新型西式盐水火腿加工工艺方法。本研究在西式盐水火腿的滚揉腌制过程中添加0%(对照组)、5%(低水平组)、10%(中水平组)和15%(高水平组)番茄酱,测定了西式盐水火腿p H、压榨失水率、质构、色泽和丙二醛含量指标的变化,并对产品进行感官评定。结果表明:随着番茄酱浓度的递增,p H逐渐降低,色泽逐渐向橙红色转化,抗氧化能力逐渐增强。而高水平组相对其他三组压榨损失率显著增高(p<0.05),硬度显著降低(p<0.05),口感偏酸,其他三组的感官品质无显著性差异(p>0.05)。综合各项指标变化,中水平组不会显著影响产品的感官品质,且可以更好地改善西式盐水火腿的色泽,抑制脂肪氧化。 

Effect of tomato paste on sensory properties and antioxidant capacity of western brined ham

The aim of this study was to take advantage of tomato paste (TP) which was full of lycopene, and then evaluate a new processing way of western brined ham. One control group (without TP) and three experimental groups were set up with 0% (control group) , 5% (low level group) , 10% (medium level group) and 15% (high level group) TP added in the process of tumbling and analyzed the p H value, expressible moisture, textural characteristics, color, MDA contents and sensory evaluation. The results showed that as the concentration of TP increased, the p H values decreased and the color characters transformed to orange-red gradually and the antioxidant capacity got stronger. However, the high level group which owed the highest (p<0.05) expressible moisture and the lowest (p<0.05) hardness tasted sour compared to others. The presence of TP (5% and 10%) had no significant influence ( p > 0. 05) on sensory properties of western brined ham. According to the comprehensive evaluation of indicators, in conclusion, the medium level group could better improve the color characters and reduce the lipid oxidation on the basis of not influencing the sensory properties significantly.