黑木耳多糖对猪肉糜质构及氧化特性的影响

以丁基羟基茴香醚（butylated hydroxyanisole，BHA）和卡拉胶为对照，研究黑木耳多糖对猪肉糜的质构特性和氧化特性的影响。分别将0.6%、1%、3%的黑木耳多糖，0.2%的BHA和0.1%的卡拉胶添加到猪肉糜中，4 ℃冷藏9 d，测定其硬度、弹性、回复力、硫代巴比妥酸反应产物（thiobarbituric acid reactive substances，TBARS）值、总巯基含量及羰基含量的变化。结果表明：添加3%的黑木耳多糖可以显著降低猪肉糜的初始硬度（P＜0.05），添加1%的黑木耳多糖可以延缓猪肉糜硬度的增加，但对弹性和回复力没有明显的影响；经过9 d的贮藏，添加黑木耳多糖的各组猪肉糜TBARS值均小于空白组（2.09 mg/kg），而总巯基含量则高于空白组，此外添加3%的黑木耳多糖可以较好地抑制羰基的产生，这种作用效果与0.2%的BHA相近。黑木耳多糖作为一种天然产物添加到猪肉糜制品中，可以改善肉糜的质构特性并起到一定的抗氧化作用，能够部分替代合成类抗氧化剂BHA。

Effect of Auricularia auricular Polysaccharides (AAP) on the Texture of Minced Pork and Their Antioxidant Potential

The effect of Auricularia auricular polysaccharides (APP) on texture properties of minced pork as well as their
antioxidant potential in minced pork was studied in comparison with those of BHA and carrageenan. In the present study,
minced pork samples added with 0.6%, 1% and 3% APP, 0.2% BHA and 0.1% carrageenan, respectively were stored at
4 ℃ for 9 days. Changes in hardness, springiness, resilience, thiobarbituric acid reactive substances (TBARS) value, and
total thiol group and carbonyl group contents in minced pork were measured during the storage period. The results showed
that 3% APP could reduce the initial hardness of minced pork significantly (P < 0.05) and 1% APP could retard the increase
in hardness, while it had no significant effect on springiness or resilience. The minced pork with AAP addition had lower
TBARS values and higher thiol group content than the control without AAP addition (2.09 mg/kg). Meanwhile, 3% AAP
could suppress the generation of carbonyl and this effect was similar to that of 0.2% BHA. In summary, APP can be added
to minced pork to improve texture properties as a natural alternative to the synthetic antioxidant (BHA).