摘要
由于化学合成抗氧化剂存在安全隐患,在肉制品加工中寻求天然抗氧化剂已成为研究热点。实验以桂皮为原料,通过乙醇制备桂皮提取物应用于中式香肠,研究其对中式香肠理化品质的影响,以及抗脂肪氧化和蛋白氧化的效果。结果表明,p H整体呈先下降后上升趋势;28 d时0.3%和0.6%桂皮提取物组的Aw值在0.72左右;桂皮提取物组L*值和a*值显著高于空白组;各处理组脂肪抗氧化和蛋白抗氧化效果显著高于空白组,且提取物添加量越高抗氧化活性越强,其中0.6%桂皮组抗氧化效果与0.02%二丁基羟基甲苯(baty lated hydroxytoluene,BHT)组相当,桂皮提取物能有效抑制中式香肠中TBA值和羰基值的升高,改善香肠的品质。因此,桂皮提取物在一定程度上可以作为替代合成抗氧化剂的天然抗氧化剂。
Due to the safety hazard of chemical synthetic antioxidants,the application of natural antioxidant in meat processing has become a hot research topic. In this study,the ethanol extracts of cinnamon were prepared by distillation and applied to the Chinese-style sausage to study the influence on the physical and chemical quality of fermented sausage,as well as the antioxidant effect of lipid and protein. The results showed that the p H value increases after the first decrease,the Aw values of test groups with 0. 3% and 0. 6% cinnamon extracts maintained at about0. 72 in 28 days. Next,The L＊and a＊values of cinnamon extracts group were significantly higher than the blank group. Finally,the antioxidation effect for lipid and protein of each treatment group were also obviously higher than that of blank group and were correlation with the addition of extracts,in which the 0. 6% of cinnamon extracts group had the same antioxidant effect of 0. 02% BHT. Therefore,the cinnamon extracts could effectively inhibit the increase of TBA value and carbonyl in chinese-style sausage so as to improve the quality of sausage. Therefore,cinnamon extracts could be selected as an alternative for the synthetic antioxidants to a certain extent.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第12期81-87,共7页
Food and Fermentation Industries
基金
国家自然科学基金(31601535)
江苏省农业科技自主创新项目(CX(16)1007)
关键词
桂皮
中式香肠
脂肪氧化
蛋白氧化
品质
Cinnamon
Chinese-style sausage
lipid oxidation
protein oxidation
quality
作者简介
博士（葛庆丰高级工程师为通讯作者，E-mail：qfge@yzu．Edu．cn）。
