本实验的目的在于研究仙草提取物添加量对猪肉贡丸品质变化和抗氧化特性的影响。采用物理的方法测定了仙草贡丸质构特性和色泽，采用感官评定方法分析了贡丸的食用品质，并用化学的方法测定了4 ℃下储藏期间贡丸的硫代巴比妥酸反应物值（TBARS）和挥发性盐基氮（TVBN）变化情况。结果表明：随着仙草胶添加量的增加，贡丸的硬度、咀嚼性和弹性呈现先增加后降低趋势，色泽上L值、b值显著降低（P<0.01），a值逐渐升高；与对照组相比，随着贮藏时间的增加，添加了仙草提取物的各处理组贡丸的脂肪和蛋白氧化速度显著降低（P<0.05）。当仙草提取液添加量为总肉重的10%时，贡丸感官品质评分最高，与对照组相比，其硬度，弹性和咀嚼性分别提高了17.73%、9.33%和16.38%，同时还改善了风味，显著抑制了脂肪和蛋白氧化（P<0.05），效果与0.02% BHA相近。

The effects of hsian-tsao extracts (HE) addition on textural property, color and sensory quality of the meatball were investigated. The changes of Thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) in the meatball added with HE at different levels was determined at 4 ℃ for seven days. The results indicated that addition of HE significantly delayed lipid oxidation and protein oxidation when compared with control. With the increase of HE levels, the hardness, chewiness and springiness of meatballs initially increased and then decreased and a* value kept increasing, while L* and b* were gradually decreased. The textural property and sensory quality were the highest in the treatment of adding 10% HE, and it also showed a good antioxidant property. The results revealed that the hsian-tsao extracts could be used as a natural antioxidant, flavour enhancer and modifier in production of meatballs.

国家自然科学基金资助项目(31171710)；博士学科点专项科研基金项目（20114404110013）