(1.College of Life and Geographic Sciences, Kashi University, Kashi 844000, China) (2.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)(3.The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region, Kashi University, Kashi 844000, China) Find this author on AllJournals Find this author on Google Scholar Find this author on BaiDu Find this author on PubMed Search for this author on this site
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.
