摘要
主要探索了竹叶抗氧化物 (antioxidantofbamboo ,AOB)在唯新西式灌肠中的应用效果。以茶多酚和TBHQ为参照 ,采用改良硫代巴比妥酸 (TBA)法 ,结合色差测定、质构分析和亚硝酸盐含量的测定 ,综合评价AOB在肉制品中作为抗氧化剂的使用效果。研究发现 ,添加 0 0 1 %的AOB(以总黄酮计 )能有效防止脂肪氧化 ,改善灌肠风味 ,并显著降低亚硝酸盐的添加量和残留量 ,表明AOB具有作为天然多功能肉类食品添加剂的应用潜力。
The effects of AOB on Wei Xin western sausage were investigated in this paper. Measurements of TBA, spectroscopical analysis, textural measurement and sensory evaluation were used to evaluate the effect of AOB as food antioxidant in meat products esp. western sausage. Result of experiment showed that an addition of AOB at 0.01% in sausage could inhibit the oxidation of the products, lower the use and remaining amount of nitrous salt in the product, and improve the flavor as well. The paper concluded that AOB has great potential as a natural multifunctional food additive in Wei Xin western sausage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第8期13-17,共5页
Food and Fermentation Industries
基金
浙江省自然科学基金重点资助项目 (No .2A0 2 18)
