| 抗氧化剂延长低温肉制品保存期研究 |
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| 引用本文： | 赵颖,冯伟. 抗氧化剂延长低温肉制品保存期研究[J]. 中国食品添加剂, 2010, 0(1) |
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| 作者姓名： | 赵颖 冯伟 |
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| 作者单位： | 北京美添前景科技有限公司,北京,100068 |
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| 摘 要： | 主要研究了D-异抗坏血酸钠,植酸钠,茶多酚三种抗氧化剂对低温肉制品保存期的影响,并将其复合使用取得良好防腐和抗氧化效果。通过对低温肉制品进行感官指标、pH值、菌落总数、过氧化值的测定。实验表明:就以上指标而言,除D-异抗坏血酸钠外,植酸钠,茶多酚单独使用时在提高肉制品保存期方面的效果并不明显,三种抗氧化剂和EDTA复合后使用防腐效果最佳,即D-异抗坏血酸钠0.5g/kg,植酸钠0.2g/kg,茶多酚0.3g/kg,EDTA0.25g/kg。按此量进行复配,对延长货架期有显著影响,可使低温肉制品保存期比对照延长7d,感官品质较好,延缓了低温肉制品中脂肪的氧化,抗氧化效果明显(p0.05).同时三种抗氧化剂单体与EDTA复合后的抑菌效果依次是D-异抗坏血酸钠植酸钠茶多酚。
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| 关 键 词： | 抗氧化剂 低温肉制品 保存期 |
The antioxidants used for extending storage life of meat products of low temperature |
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| ZHAO Ying,FENG Wei. The antioxidants used for extending storage life of meat products of low temperature[J]. China Food Additives, 2010, 0(1) |
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| Authors: | ZHAO Ying FENG Wei |
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| Affiliation: | ZHAO Ying,FENG Wei(Beijing Meat Additives R&D Co.,Ltd.,Beijing 100068) |
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| Abstract: | The article studied three kinds antioxidants:D-Isoascorbate,sodium phytic acid and tea polyphenol on extending the storage time on low-temperature meat products.By the study of sensory evaluation,pH value,total bacteria and peroxidation value,we found that the effect was not significant when products were treated with each three solely except D-Isoascorbate;however,certain amount of EDTA combined with three antioxidants showed the best antioxidants results.The best combination was:sodium D-Isoascorbate 0.5g... |
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| Keywords: | antioxidants meatproducts of low temperature storage life |
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