The objective of the present study was to elucidate the effect of extracts of spices and frozen storage time on the oxidation and quality properties of frozen dumpling fillers.The clove extraction(0.03 %),rosemary extraction(0.03 %)and BHA(0.02 %)were added to the dumpling fillers,which were stored at-18℃during the storage of 180 days,and the POV value,TBARS,carbonyl content,cooking loss,a*and sensory evaluation of frozen dumplings at 0,30,60,90,180 d were determined.The results indicated that with the increasing of frozen storage time, the POV value initially increased to a maximum at 90 d followed by a decrease during subsequent storage; The TBARS value, carbonyl content and cooking loss in the frozen dumpling filler increased significantly(P<0.05).Compared with the control over 180 days of storage,the clove and rosemary extract and BHA samples firstly showed the inhibition ratio of TBARS was 19.1 %, 31.6 % and 35.2 % respectively, then the cooking loss of samples decreased by 5.44 %, 7.71 % and 8.86 % respectively; The carbonyl content of 180 d samples was as decreased by 11.1 %,21.7 % and 30.7 % respectively as that of 0d samples;The a*-value of samples also showed a decreasing by 11.13 %, 7.30 % and 7.19 %, respectively. Likewise, clove and rosemary extraction also had marked influence on the sensory evaluation of frozen dumplings,exhibiting the inhibition of rancidity odor,and slowing down the deterioration of texture,juiciness and overall acceptability.Therefore,clove and rosemary extract had important roles in anti-oxidation of fat and protein and retarding deterioration of quality properties of the dumplings during the frozen storage.%主要研究丁香和迷迭香两种香辛料的提取物对速冻水饺肉馅在冻藏过程中抗氧化作用及其品质变化的影响.将丁香提取物(0.03 %)、迷迭香提取物(0.03 %)及BHA(0.02 %)添加到水饺肉馅中,在-18 ℃贮藏,分别测定水饺肉馅在0、30、60、90、180 d时的POV值、TBARS值、羰基含量、蒸煮损失、a*及感官评价指标.结果表明,随着冻藏时间的延长,水饺肉馅中POV值呈现先增加后下降的趋势,并在90 d时达到最大值;TBARS值、羰基值和蒸煮损失随着冻藏时间延长而呈增加趋势,贮藏到180 d时,与对照样相比,丁香、迷迭香提取物和BHA对TBARS值抑制率分别为19.1 %、31.6 %和35.2 %,蒸煮损失分别减少了5.44 %、7.71 %、8.86 %;羰基含量分别下降了11.1 %、21.7 %和30.7 %;水饺肉馅的a*值分别下降了11.13 %、7.30 %和7.19 %;同样地,丁香和迷迭香提取物对水饺肉馅的感官评价指标也影响较大,能够抑制样品的酸败味增加及组织结构劣变、多汁性和整体可接受性下降的程度.因此,丁香和迷迭香提取物可以起到抑制水饺肉馅在冻藏过程中的脂肪氧化和蛋白氧化作用,并延缓其品质的劣变.
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