Antioxidant capacity of persimmon and jujube wood smoke solution and its effect on quality characteristics of bacon

  • ZHOU Bing ,
  • GUO Yuanyuan ,
  • SHEN Qingwu ,
  • LUO Jie
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  • (College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

Received date: 2021-03-17

  Revised date: 2021-04-29

  Online published: 2021-12-31

Abstract

In this study, the commercial smoke liquid was used as the control to explore the antioxidant capacity of smoke liquid prepared from persimmon and jujube wood and its effect on the quality of bacon. Firstly, the total phenolic and carbonyl contents, DPPH free radical scavenging, ABTS+ free radical scavenging, and ferric-reducing of the smoking liquid were measured. Then antioxidant capacity, Schiff base content, texture, color difference and sensory evaluation of bacon in different storage times (0, 10, 20, 30 d ) were further explored. The results showed that the phenolic content of the jujube wood smoke solution was the highest which reaching (25.46±0.08) mg/mL, with strong antioxidant capacity. Within 30 d storage, the oxidation level of the bacon prepared by jujube and persimmon smoke liquid was lower than the bacon prepared by red arrow smoke liquid. The production of Schiff base in bacon prepared by jujube wood smoke liquid was low, the hardness value was the largest and the chewiness was the highest. Persimmon smoked liquid prepared bacon had better color. The sensory evaluation results showed that the bacon prepared by persimmon smoked liquid had more smoked flavor, while the bacon prepared by red arrow smoked liquid had the strongest meat flavor. Jujube and persimmon smoke liquid had the stronger antioxidant capacity, could give bacon better flavor and texture characteristics.

Cite this article

ZHOU Bing , GUO Yuanyuan , SHEN Qingwu , LUO Jie . Antioxidant capacity of persimmon and jujube wood smoke solution and its effect on quality characteristics of bacon[J]. Food and Fermentation Industries, 2021 , 47(23) : 205 -213 . DOI: 10.13995/j.cnki.11-1802/ts.027358

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