摘要
研究了百里香提取物在中式香肠中的抑菌作用和抗氧化作用,结果表明:百里香提取物对中式香肠冷藏过程中杂菌的繁殖有一定的抑制作用,最适抑菌质量分数为1.0%;百里香提取物还具有一定的抗脂肪氧化和抗哈败作用。
The effects of thymus extraction on the antibiotic and antioxidant actions of Chinese sausage were studied in this paper. The possibility of thymus applied in Chinese sausage was also explored. The results showed that thymus extraction could inhibit the growth of microorganism in Chinese sausage. The suitable inhibitive concentration was 1.0%. Thymus extraction can reduce the rate of lipid oxidation and rancidity during Chinese sausage storage.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第3期107-111,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
里香提取物
中式香肠
抑菌作用
抗氧化作用
Thymus extraction Chinese sausage Antibiotic action Antioxidant action
作者简介
李佳，男，1979年出生，讲师
