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

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.