将番茄红素加入鸡肉脯中，分析肉脯在色泽、质构、脂质与蛋白质氧化、抗氧化性能以及感官特性等方面的变化。研究发现：番茄红素能有效改善肉脯的色泽和质构，表现为产品a*（红度）值的上升，b*（黄度）值和L*（亮度）值的下降，以及弹性的提高；随着番茄红素添加量的增加，产品的脂质与蛋白质氧化可得到有效的控制，抗氧化能力显著提升，当其添加量为0.90 g/kg时，产品的感官接受度最高，成品的丙二醛含量为0.74 mg/kg、羰基和巯基的含量分别为0.14 nmol/mg蛋白和270.66 nmol/mg蛋白，且表现出良好的抗氧化性（ABTS、DPPH清除能力以及FRAP抗氧化能力分别为195.16 μmol/mg蛋白、131.74 μmol/mg蛋白和44.39 μmol/mg蛋白）。研究结果显示，番茄红素具有改良加工肉制品品质的潜能，有望作为一种天然肉制品添加剂，用于功能性肉制品的开发。

The effects of lycopene on the chicken jerky qualities, including color, texture, lipid and protein oxidation, antioxidant capacity and sensory characteristics were evaluated. The results showed that lycopene could improve the color and texture of the product effectively, considering the increment of a* value and springiness, and the decrement of b* and L* value. The addition of lycopene led to a concentration-dependent inhibition of the lipid and protein oxidation. The antioxidant activity was significantly improved when the lycopene concentration increased. With a lycopene dosage of 0.90 g/kg, a highest sensory acceptance of the product was obtained. The developed product had 0.74 mg/kg MDA, 0.14 nmol/mg prot. carbonyl, and 270.66 nmol/mg prot. sulfhydryl groups. Besides, it exhibited excellent antioxidant activity in vitro (ABTS scavenging ability of 195.16 μmol/mg prot., DPPH scavenging ability of 131.74 μmol/mg prot., and FARP vale of 44.39 μmol/mg prot.). The above results indicate that lycopene has the potential to improve the quality of processed meat products and is expected to be a natural meat additive for the development of functional meat products.

广东省重点领域研发计划项目（2019B020212003）；国家自然科学基金项目（31972074）；广东省自然科学基金项目(2018A030313202；2018A030313796)；广州市科技计划项目(201704020054；201807010080；201806040007)；广东省农业厅项目（2018LM2154）；广东省科技计划项目(2017A040405036)