Effects of Licorice Extract on Oxidation and Quality Characteristics of Fat and Protein in Refrigerated Chicken Meat Batter

In this study,fresh chicken leg meat was used as the raw material. After being crushed into minced meat,three licorice extracts(commercially available extracts group,water extracts group,and alcohol extracts group)of the same concentration(10%)were added as antioxidants,and refrigerated for different days(1,3,5,7,9 d)for the corresponding quality indicators(thiobarbituric acid value(TBARS),acid value(AV),peroxide value(POV),carbonyl content,thiol content,surface hydrophobicity,color and texture)to evaluate the effects of different licorice extracts on the fat,protein and color quality of frozen chicken meat. The results showed that the licorice extract could effectively inhibit the decrease of a^* value and the increase of b^* value,improve the quality of meat and maintain good texture characteristics,inhibit the increase of acid value,peroxide value and TBARS to control fat oxidation. Licorice water extracts had the best effect on inhibiting carbonyl formation,reducing sulfhydryl group loss and decreasing surface hydrophobicity,followed by alcohol extracts. Therefore,three licorice extracts can improve the quality characteristics of chicken meat,and inhibit the oxidation of fat and protein,the water extracts have the best effects on inhibiting the oxidation of fat and protein,and the alcohol extracts have the best effects on inhibiting the color and texture change of chicken meat.