摘要
通过对不同处理的广式腊肠在37℃贮藏条件下酸价、过氧化值、TBA值变化趋势的分析,研究了不同添加物对广武腊肠酸价抑制和抗氧化效果。结果表明,海藻酸钠对广式腊肠的酸价具有一定抑制效果,多数抗氧化剂对广式腊肠酸价几乎没有影响;真空包装和抗氧化剂可以明显的抑制广式腊肠脂质氧化,其中复配抗氧化剂、PG和TBHQ的抗氧化效果最佳,猪肉酶解液具有一定抗氧化性,其抗氧化能力与抗坏血酸棕榈酸酯相当。
Different additives for controlling acid value and oxidation in Chinese Cantonese Sausage were studied in this paper. The trend of acid value, peroxide value and carbonyl value during storage were analyzed under the condition of storage at 37℃. The results showed that sodium alginate had an effect on lipolysis and antioxidants had no effects on acid value of Chinese Cantonese Sausage; vacuum-packed and antioxidants remarkably inhibited lipid oxidation, among these additives, complex additives,PG and TBHQ were the best; hydrolysates of lean pork had some effect on antioxidation and the antioxygenic level correspond to ascorbic palmitate.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第8期10-13,共4页
Food and Fermentation Industries
基金
粤港关键领域重点突破项目(No.2005A20303002)
2006年省部产学研结合专资金项日(No.2006D90202001)
广东省食品工业公共实验室开放课题(No.FIDL05001)
关键词
广式腊肠
脂质降解
氧化
贮藏
Chinese Cantonese Sausage, lipolysis, oxidation, storage
作者简介
博士，教授。
