Study Of Spice Essential Oils On The Antioxidant Effects And Storage Characteristics Of Prepared Large Meatball

The prepared large meatball belongs to Huaiyang cuisine,which has the advantages of convenient consumption and rich nutrition,and is deeply loved by consumers.The product is prone to problems such as reduced nutritive value and oxidation of fat proteins during storage and transportation.The spice essential oils is high in safety,has antibacterial and anti-oxidation effects,and can be used for storage and preservation of the large meatball.In this paper,the prepared large meatball was taken as the object to research the effects of the essential oils on the antioxidant and storage properties of the spice were explored.The detailed contents and results were as follows.1.The clove essential oils,aniseed essential oils,ginger essential oils,garlic essential oils,cinnamon essential oils was added to the large meatball.As the storage time increased,the thiobarbituric acid value increased continuously.The total number of colonies increased continuously.The pH value decreased first and then increased.The a*value decreased continuously,the b*value increased continuously.The sensory score decreased continuously.The spice essential oils inhibited the oxidation of fat and the increased of colonies.Among them,the antioxidant and fresh-keeping effect of clove essential oils and aniseed essential oils was better.2.The clove essential oils(0%,0.02%,0.04%,0.06%),aniseed essential oils(0%,0.04%,0.06%,0.08%)was added to the large meatball.As the freeze-thaw cycle progresses,the acid value and peroxide value increased first and then decreased,and the thiobarbituric acid value increased continuously.The total sulfhydryl content decreased continuously.The secondary structure of the protein became disordered.The thawing loss increased continuously,the pH value and water activity decreased first and then increased.The a*value decreased continuously,the b*value increased continuously.The hardness decreased continuously,the elasticity first increased and then decreased.The structure of the large meatball was destroyed,the sensory score decreased continuously.Clove essential oils and aniseed essential oils inhibited the fat oxidation and protein oxidation of large meatball,and had positive protective effects on texture,color,pH,sensory and other storage characteristics.Among them,0.04%clove essential oils and 0.06%aniseed essential oils had the most significant effect.3.The BHT,D-isoascorbate and clove essential oils,aniseed essential oils was added to the large meatball in different proportions.As the freeze-thaw cycle progresses,the acid value and peroxide value increased continuously.The thiobarbituric acid value increased continuously.The total sulthydryl content decreased continuously,the ?-helix content decreased continuously,and the ?-sheet content increased continuously,the pH value and water activity decreased first and then increased,the microscopic structure of the large meatball was destroyed.The combination of 0.02%clove essential oils+0.03%aniseed essential oils+0.0125%D-isoascorbate had good antioxidant effect and quality protection on the prepared large meatball.