Development Of Meat Jelly From Donkey Skull And Evaluation Of Antioxidant Activity

Donkey meat is high-protein and low-fat,and has a light and delicious taste.The classics record that donkey head meat can be used as a medicinal diet to cure diabetes;the donkey skull is rich in nutrients and has a balanced amino acid composition,which is a high-quality protein source.At present,the type of food that uses donkey meat as raw material is single and difficult to store,and a large number of by-products are produced in the production process.Donkey-hide glue accounts for a relatively large proportion of donkey products,However,the development and utilization of donkey skull meat is lacking.Jelly products were developed using donkey skull and medicine and food homologous food raw materials in this study.On the basis of traditional skin jelly,the processing technology was optimized for its gel characteristics;in order to mask the bitter taste of the extract effectively,the medicine and food homologous food raw materials extract microcapsules were prepared,which reduced the loss of active ingredients during processing and storage at the same time.A meat jelly product from donkey skull and medicine and food homologous food raw materials was developed,and its nutrient composition and antioxidant activity was analyzed.The main research contents and results are as follows:Using the water holding capacity(WHC),texture,rheology and sensory score of donkey skull jelly as indicators,change the mass ratio of konjac gum/ carrageenan in the compound gum,add Na Cl or different sugars of equal sweetness to the system to study the effect of konjac gum/carrageenan compound on the characteristics of donkey skull jelly.The results showed that when the carrageenan played a leading role in the compound glue,the gel properties of the meat jelly could be obviously improved.When the konjac gum/ carrageenan mass ratio was 1?4,the viscoelasticity,hardness and chewiness of the system were the best.A moderate dose of Na Cl could contribute to the WHC and texture of the meat jelly.The content of sugar affects the gel properties significantly.When it reached 4.0%(w/w),the sensory quality of the product was obviously reduced.The medicine and food homologous food raw materials prescription of homology were composed of rose,lotus leaf,dandelion,etc.The active ingredients in the medicine and food homologous food raw materials were obtained by ethanol extraction method,and the microcapsules were prepared through complex coacervation reaction with gelatin and carrageenan as the wall materials.Combining storage stability,the physical and chemical indicators,the optimal process was determined: p H of the system was 4.3,the concentration of wall materials was 1.0%(w/v),the mass ratio of gelatin/carrageenan was 2?1,and the core-to-wall ratio was 2?3.The obtained microcapsules had a higher embedding rate and a good protection effect on the core material,which could cover the bitter taste of the extract to a certain extent.Quercetin and nuciferine were selected as representatives of the bitter compounds extracted from medicine and food homologous food raw materials,the molecular docking was performed to simulates the possible presence of hydrogen bonds and other forces between them and the wall material.Therefore,they can further reduce the release of bitter substances in the oral cavity.The sustained release process of microcapsules in vitro to simulate digestion was studied,which was more in line with the Higuchi model,and the active ingredients were released faster in the intestinal juice.The formula of meat jelly from donkey skull and medicine and food homologous food raw materials were determined: 1.0% compound gum(w/w),of which the mass ratio of carrageenan and konjac gum is 4?1;2.0% microcapsules(w/w),0.02% stevioside(w/w,sweetness),and 0.2% Na Cl(w/w,salty).The nutritional content of the product was measured.The content of essential amino acids was rich,accounting for 42.79% of the total amino acids,and the proportion of fatty acids was balanced,which shows its high edible value.After added the microcapsules of the extracts from medicine and food homologous food raw materials,the anti-oxidant activity of the jelly was significantly improved.The total phenol content in the extract was significantly related to the scavenging ability of DPPH free radicals and hydroxyl free radicals.The half-inhibitory concentration of DPPH free radicals of 23.01 ?g/m L was better than that of VC.Microencapsulation did not reduce its antioxidant properties.The H2O2-induced oxidative damage model of splenic lymphocytes in mice was established.It was found that the ethanol extract of medicine and food homologous food raw materials had a dose-dependent protective effect on splenic lymphocytes at 0.1 mg/m L~0.5 mg/m L.In the process of simulated digestion in vitro,as the degree of protein hydrolysis in meat jelly from donkey skull increased,and the antioxidant activity of digestive juices was enhanced.