摘要
以感官品质、酸价、过氧化值和硫代巴比妥酸值为指标,研究银杏叶提取物对发酵猪肉香肠储存稳定性的影响。实验结果表明:随着银杏叶提取物添加量的增加,发酵猪肉香肠的感官品质变化不大;而酸价、过氧化值和硫代巴比妥酸值的变化越来越慢,表明银杏叶提取物能明显减缓发酵猪肉香肠的产酸速度和氧化速度,并且随着银杏叶提取物添加量的增加,其效果也随之增强,即两者之间具有一定的量效关系;添加0.25%银杏叶提取物对提高发酵猪肉香肠稳定性效果最佳。
Using sensory quality, acid value, peroxide value and thiobarbituric acid value as the indexes, the effect of ginkgo biloba extract on the storage stability of fermented pork sausage was studied in the paper. The results showed that with the increase of the amount of ginkgo biloba extract, the sensory quality of fermentation pork sausage changed little, and acid value, peroxide value and thiobarbituric acid value increased more and more slowly. This showed that the ginkgo biloba extract could significantly slow down the acid-producing speed and oxidation rate of the sausage and improved its storage stability. The effect also increased with the amount of the extract and there was a certain dose effect relationship between them. The best amount of ginkgo biloba extract was 0.25%.
出处
《中国食品添加剂》
CAS
北大核心
2016年第1期104-108,共5页
China Food Additives
基金
国家星火计划项目(2014GA690104)
徐州工程学院培育项目(XKY2014214)
关键词
银杏叶提取物
发酵猪肉香肠
储存稳定性
ginkgo biloba extract
fermentation pork sausage
storage stability
