知识与财富的链接
为了探究硒化卡拉胶在肉制品中的可应用性,开发富硒肉制品,利用响应面法优化富硒猪肉脯制备工艺,并对产品的富硒水平、基本营养成分、色泽、质构特性、总抗氧化活性、还原能力、脂质氧化等指标进行评估。结果发现,烤制温度对富硒猪肉脯的感官品质影响极显著（P ＜ 0.01）。通过Box-Behnken设计,得到优化的富硒猪肉脯最佳制备工艺参数为：硒化卡拉胶添加量0.12 g·kg-1,腌制时间45 min,烤制温度190 ℃,感官评分为90.52,与理论值接近。进一步对优化后的富硒猪肉脯进行品质评估,发现猪肉脯硒含量为0.212 mg·kg-1,符合富硒食品中硒含量要求;相比对照组,富硒组水分含量降低了11.58%,咀嚼性较降低了12.02%（P ＜ 0.05）,蛋白质含量提高了11.81%（P ＜ 0.05）,同时a*、b*值分别提高了14.21%和14.33%（P ＜ 0.05）;烤制后富硒组的猪肉脯脂质氧化值较对照组降低了17.33%（P ＜ 0.05）,而抗氧化能力测定结果表明富硒组的总抗氧化活性及还原能力分别是对照组的1.66倍和1.45倍（P ＜ 0.05）。因此,将硒化卡拉胶应用到猪肉脯中,能够改善肉脯食用品质并提高抗氧化能力。
In order to explore the applicability of selenium carrageenan in meat products, the selenium-rich meat products were developed by using response surface methodology to optimize the preparation process of selenium-enriched pork jerky, and the selenium level, basic nutrient composition, color, texture characteristics, total antioxidant activity, reducing ability, lipid oxidation and other indexes of the product were evaluated. The results showed that the effect of baking temperature on the sensory quality of selenium-enriched pork jerky was extremely significant (P<0.01). Through Box-Behnken design, the optimal preparation parameters of selenium-enriched pork jerky were obtained as follows: the selenium-enriched carrageenan supplemental amount of 0.12 g·kg-1, salting time of 45 min, baking at 190 ℃, sensory score of 90.52, which was close to the theoretical value. Furthermore, the quality of the optimized selenium-enriched pork jerky was evaluated, and the selenium content in the pork jerky was 0.212 mg·kg-1, which meet the requirement of selenium content in selenium-enriched food. Compared with the control group, the water content and the chewiness in the selenium enriched group was decreased by 11.58% and 12.02%, respectively (P < 0.05), while the protein content and the a* and b* values were increased by 11.81%, 14.21% and 14.33% (P < 0.05), correspondingly. It was found that the TBARS value of pork jerky in the selenium enriched group was decreased by 17.33% (P < 0.05) compared with that in the control group, and the total antioxidant activity and reduction ability retention degree in the selenium enriched group were 1.66 and 1.45 times as
