3种天然抗氧化剂对腊肉理化性质的影响

目的 比较儿茶素、迷迭香酸、茶多酚3种天然抗氧化剂的不同添加量(0.075、0.15、0.3 g/kg)对腊肉过氧化值、菌落总数、pH、水分含量、质构、色泽等理化性质的影响.方法 腊肉的 pH、水分含量、过氧化值、菌落总数均按照国家标准测定, 腊肉的质构和色泽参照文献方法进行测定.结果 0.15 g/kg迷迭香酸、0....

Effects of 3 kinds of natural antioxidants on physicochemical properties of Chinese cured meat

Objective To compare the effects of catechin, rosmarinic acid and tea polyphenols with different amounts (0.075, 0.15 and 0.3 g/kg) on the physical and chemical properties such as peroxide value, total number of colonies, pH, moisture content, texture, color of Chinese cured meat. Methods The pH, moisture content, peroxide value, and total number of colonies of Chinese cured meat were determined in accordance with the national standard. The texture and color of Chinese cured meat were determined with reference to the literature method. Results The antioxidant activity of 0.15 g/kg rosmarinic acid, 0.3 g/kg rosmarinic acid and 0.15 g/kg catechin groups were the best, 0.075 g/kg tea polyphenol treatment group had the best bacteriostatic effect. The moisture content of 0.075 g/kg catechin treatment group was the highest, the L* and a* values of 0.075 g/kg catechin treatment group were the maximum. Conclusion The addition of 3 kinds of natural antioxidants can slow down the oxidation of fat in Chinese cured meat, have obvious antibacterial effect, and have a positive effect on the moisture content, color and texture of Chinese cured meat, which improves the product quality to a certain extent.