二丁基羟基甲苯对调理鸡肝贮藏过程中抗氧化效果的影响

研究调理肉制品在贮藏过程中的脂肪氧化情况以及不同添加水平的二丁基羟基甲苯(BHT)的抗氧化效果。以调理鸡肝为试材，BHT 添加量分别为0.05、0.10、0.15、0.20g/kg 处理鸡肝，然后在冻藏条件下贮藏，通过测定其在不同贮藏时期的酸价、过氧化值和硫代巴比妥酸值判定其脂肪氧化的程度及BHT 的抗氧化效果。结果表明：除BHT 添加量0.20g/kg 组外，其他各组脂肪氧化主要开始于贮藏第15 天，之后脂肪氧化产物发生不同程度的分解；4 个处理组中，BHT 添加量0.20g/kg 可有效抑制过氧化值增长，BHT 添加量0.15g/kg 可有效减少脂肪氧化产物的分解。BHT 在调理鸡肝贮藏过程中有较好的抗氧化效果。

Antioxidant Effect of BHT in Prepared Chicken Liver During Storage

In order to explore lipid oxidation and the antioxidant effect of butylated hydroxytoluene (BHT), the prepared chicken livers adding BHT with various concentrations (0.05, 0.10, 0.15 g/kg and 0.20 g/kg) were used as experimental subjects to determine acid value (AV), peroxide value (POV) and thiobarbituric acid value (TBA) during the different storage periods for evaluating the lipid oxidation and antioxidant effect of BHT. Results indicated that except for the group with the addition of 0.20 g/kg BHT, the lipid oxidation began at the first 15 day in other groups during storage, and then lipid oxidized products started to decompose. BHT at the concentration of 0.20 g/kg can effectively inhibit lipid peroxidation and BHT at the concentration of 0.15 g/kg can effectively decrease the degradation of lipid. Therefore, BHT has excellent antioxidant effect.