摘要
通过竹叶黄酮和异 Vc钠的系列复配应用试验 ,得到了一种性能优越的肉类食品添加剂。实验选用中式香肠体系 ,通过测定过氧化值 (POV)、酸价 (AV)和亚硝酸盐含量 ,辅以感官评定等手段 ,评价此复合抗氧化剂的抗氧性能以及对产品风味和质量的整体影响。结果表明 ,在原配方的基础上 ,硝酸盐或亚硝酸盐减半使用 ,同时添加 0 .0 1%的竹叶黄酮和 0 .0 5 %的异 Vc钠 ,能显著抑制香肠的脂质过氧化 ,延长产品保质期 ,降低产品中亚硝酸盐的含量 ,同时维持并改善中式香肠应有的感官品质。竹叶黄酮在有效发挥抗氧化作用的同时 ,部分替代了具有潜在致癌作用的发色剂 ,提高了制品的安全性 ,是一种十分有前途的肉类食品添加剂。
This paper figured out a high performance meat additive consisted of bamboo-leaf- flavonoids (BLF) and iso-ascorbyl sodium via a serial of application tests in Chinese sausage. Through the measurement of POV, AV and nitrite contents and the sensory test of final products, the antioxidant activity and effect on product flavor and quality of this complex were evaluated. Results showed that the new prescription, which was of a half of nitrate or nitrite amount compared with original one and 0.01% BLF and 0.05% iso-ascorbyl sodium, could significantly inhibit the prooxidation of lipid, prolong the shelf life of product, reduce the content of nitrite, and improve the sensory quality of Chinese sausage. It revealed that BLF is not only an effective food antioxidant, but also a substitute partially for meat chromogenic reagent with potential carcinogenesis. Bamboo-leaf-flavonoids is a kind of promising meat additive with natural, green, and safe character.
出处
《竹子研究汇刊》
2004年第4期46-50,共5页
Journal of Bamboo Research
