Effect of <i>Artemisia argyi</i> on the Quality and Antioxidant Properties of Pork Balls

LI Shuchang; HUANG Shiyang; FANG Zehao; WU Lihong; SHI Junxian; CHEN Yanling; YAO Tianli; LONG Jiaoli; CAO Yuanyuan; JIANG Aimin

doi:10.13386/j.issn1002-0306.2021040210

Volume 43 Issue 3

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(3): 48-55. > DOI: 10.13386/j.issn1002-0306.2021040210

LI Shuchang, HUANG Shiyang, FANG Zehao, et al. Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls[J]. Science and Technology of Food Industry, 2022, 43(3): 48−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040210.

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Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls

1.
College of Food Science, South China Agricultural University, Guangzhou 510642, China
2.
National Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry, Guangzhou 510642, China

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Received Date: April 25, 2021
Available Online: November 28, 2021

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Abstract

Abstract

The sensory evaluation method of fuzzy mathematics was used to study the effect of adding 0.25%~1% Chaoshan Artemisia argyi on the senses of pork balls. At the same time, the effect on the texture characteristics and antioxidant capacity of pork balls was also analyzed. According to the judgment of the fuzzy mathematical model, 84% reviewers thought the comprehensive sensory score was the best (4.18 points) when the addition amount of Artemisia argyi was 0.75%. When the adding amount of Artemisia argyi increased to 1%, the TPA hardness, TPA chewiness and puncture breaking force of meatballs significantly decreased first and then increased (P<0.05). L^* and a^* values of meatballs reduced significantly, b^* values of meatballs increased significantly (P<0.05). ABTS radical scavenging activity were significantly enhanced from 28.37% to 60.48% (P<0.05), and the total reducing power were significantly enhanced from 0.28 to 0.40 (P<0.05). When the adding amount of Artemisia argyi reached 0.75%, DPPH radical scavenging activity were significantly enhanced from 21.36% to 90.49% (P<0.05). Generally, when the addition amount of Artemisia argyi was 0.75%, it could not only improve the texture and sensory quality of meatballs, but also significantly improve its antioxidant properties. The research would provide a certain theoretical basis for the development of Artemisia argyi meatballs products.
- Chaoshan Artemisia argyi,
- pork ball,
- fuzzy mathematics,
- sensory evaluation,
- rheological properties,
- texture properties,
- antioxidant properties

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References

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