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...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040210 |
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| author | Shuchang LI Shiyang HUANG Zehao FANG Lihong WU Junxian SHI Yanling CHEN Tianli YAO Jiaoli LONG Yuanyuan CAO Aimin JIANG |
| author_facet | Shuchang LI Shiyang HUANG Zehao FANG Lihong WU Junxian SHI Yanling CHEN Tianli YAO Jiaoli LONG Yuanyuan CAO Aimin JIANG |
| author_sort | Shuchang LI |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T08:51:19Z |
| format | Article |
| id | doaj.art-25577575618b483ab52627bc598b64dc |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:51:19Z |
| publishDate | 2022-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-25577575618b483ab52627bc598b64dc2022-12-22T03:39:33ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-02-01433485510.13386/j.issn1002-0306.20210402102021040210-3Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork BallsShuchang LI0Shiyang HUANG1Zehao FANG2Lihong WU3Junxian SHI4Yanling CHEN5Tianli YAO6Jiaoli LONG7Yuanyuan CAO8Aimin JIANG9College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaThe 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040210chaoshan artemisia argyipork ballfuzzy mathematicssensory evaluationrheological propertiestexture propertiesantioxidant properties |
| spellingShingle | Shuchang LI Shiyang HUANG Zehao FANG Lihong WU Junxian SHI Yanling CHEN Tianli YAO Jiaoli LONG Yuanyuan CAO Aimin JIANG Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls Shipin gongye ke-ji chaoshan artemisia argyi pork ball fuzzy mathematics sensory evaluation rheological properties texture properties antioxidant properties |
| title | Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls |
| title_full | Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls |
| title_fullStr | Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls |
| title_full_unstemmed | Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls |
| title_short | Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls |
| title_sort | effect of artemisia argyi on the quality and antioxidant properties of pork balls |
| topic | chaoshan artemisia argyi pork ball fuzzy mathematics sensory evaluation rheological properties texture properties antioxidant properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040210 |
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