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| 低盐低硝腊肉复合抗氧化剂最佳配方的研究 | |
| 引用本文： | 冯彩平,刘美玉,郑立红,郭慧媛,任发政.低盐低硝腊肉复合抗氧化剂最佳配方的研究[J].中国食品添加剂,2012(1):107-110. |
| 作者姓名： | 冯彩平 刘美玉 郑立红 郭慧媛 任发政 |
| 作者单位： | 1. 吕梁学院生命科学系,离石,033000 2. 河北工程大学食品科学系,邯郸,056006 3. 河北科技师范学院食品工程系,昌黎,066600 4. 中国农业大学食品科学与营养工程学院,北京,100083 |
| 基金项目： | 国家“十五”科技攻关项目,NO.2001BA501A24-01 |
| 摘 要： | 防止、减缓脂肪的氧化是低盐、低硝腊肉急需解决的问题之一,本试验在腊肉制作中添加天然、高效、安全的茶多酚、异抗坏血酸钠、迷迭香作为其抗氧化剂,三种抗氧化剂在腊肉中协同抗氧化,通过测定腊肉酸价、过氧化值以及腊肉色泽的变化,得到抗氧化剂最佳组合为:茶多酚0.3g/kg、异抗坏血酸钠0.3g/kg、迷迭香抗氧化剂0.1g/kg。抗氧化剂以此最佳配比制作腊肉,保质期内酸价及过氧化值均显著低于国家限定标准。 |
| 关 键 词： | 腊肉 复合抗氧化剂 最佳配方 |
Studies on the optimal combination of antioxidants in low-salt and low-nitrate Chinese bacon |
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| FENG Cai-ping , LIU Mei-yu , ZHENG Li-hong , GUO Hui-yuan , REN Fa-zheng.Studies on the optimal combination of antioxidants in low-salt and low-nitrate Chinese bacon[J].China Food Additives,2012(1):107-110. | |
| Authors: | FENG Cai-ping LIU Mei-yu ZHENG Li-hong GUO Hui-yuan REN Fa-zheng |
| Affiliation: | 1.Department of Life Science,Lvliang University,Luliang 033000; 2.Department of Food Science,Hebei University of Engineering,Handan 056006; 3.Department of Food Engineering,Hebei Normal University of Science and Technology,Changli 066600;4.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083) |
| Abstract: | Fat autoxidation is a critical problem in low salt and low-nitrate Chinese Bacon.The natural,efficient and safe antioxidants such as tea polyphenol and sodium erythorbate and rosemary were used as antioxidants complex in Chinese Bacon.By measuring the changes of acid value(AV),peroxide value(PV)and red value(a)of Chinese Bacon,the experiment results showed that the best formula was:tea polyphenol 0.3g/kg,sodium erythorbate 0.3g/kg and rosemary 0.1g/kg.The AV and PV of vacuum-packaged Chinese Bacon were lower than those of GB during six months storage. |
| Keywords: | Chinese Bacon multiple antioxidants optimum combination |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |