Effects of Hsian-tsao Extracts on Textural Property, Sensory Quality and Antioxidant Activity of Chinese-style Meatball
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Abstract:
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.
