Studies of Antioxidizing Properties of Different Pomelo Peel Extracts and their Effects on the Quality of Chinese-style Semi-dry Sausage

• Main Authors: Kun-Si Lin, 林坤賜
• Other Authors: Chun-Kuang Chou
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/27004715210852619877

碩士 === 國立嘉義大學 === 動物科學系研究所 === 100 === The purpose of this study is to investigate the antioxdative properties of different pomelo peel extracts, and its effects on the quality of the Chinese-style semi-dry sausage. Experiment Ι: The antioxidizing ingredients, extracted from four pomelo peels (red pomelo, white pomelo, honet pomelo, and sisu pomelo) by using 72% ethanol (v/v), are analyzed their antioxdative activities, and with the gallic acid as compare. As the experiment Ι has shown: (1) the pomelo extracts have less reducible ability than gallic acid, and sisu pomelo extract has better reducible ability than other pomelo extracts；(2) the Fe+2-chelating ability all exceed 50% in the red pomelo (83.50%), white pomelo (85.76%), honey pomelo (85.01%), and sisu pomelo (87.51%), and are better than gallic acid (19.51%)(P＜0.05)；(3) the DPPH free radicals scavenging ability of all pomelo extracts exceed 80%, and the sisu pomelo extract was better than other pomelo extracts, but all pomelo extracts are lower than gallic acid；(4) the antioxidative activities, according to ferric thiocyanate method sisu pomelo extract has better inhibitive activity than other pomelo extracts, and all pomelo extracts are better than gallic acid；(5) with respect to total phenol amount, sisu pomelo extract has the greatest total phenol amount with 487.13 mg/mL；(6) regarding total flavonoids amount, sisu pomelo extract has the highest total flavonoids amount(P＜0.05). In experiment ΙΙ, the sisu pomelo extract, with higher antioxidative ability and highest total phenol amount and total flavonoids amount used (0、500 ppm and 1000 ppm), was applied in Chinese-style Semi-dry sausage, storing for 6 weeks at 4℃, and sampled weekly to analyze the quality of products. As the experiments II has suggested: with different proportion of sisu pomelo extracts added to the Chinese-style Semi-dry sausage, the pH value decreases (P＜0.05) with the increase of storage time, and at the sixth weeks, the portion with 500 ppm sisu pomelo extract added is the lowest. Color, at the sixth weeks, the sisu pomelo extrat groups have lower L value and higher a value, and b value have no significant difference. The TBARS value, during storage, the sisu pomelo extract groups have lower TBARS value (P＜0.05). In respect of metmyoglobin amount, the treated groups has lower than control(P＜0.05) during storage. The total plate count number all rises with the increase of storage time. As to the sensory evaluation, at the week 0, the 1000 ppm sisu pomelo extract has better texture, flavor and overall acceptability value than control and 500 ppm treatment；at week 3, the 1000 ppm sisu pomelo extract has better color , odor, texture, flavor and overall acceptability value than control and 500 ppm treatment.