肉粉和肉骨粉氧化变质规律及抗氧化剂的抗氧化作用研究

以肉粉和肉骨粉为试验材料,分为空白对照组(不添加抗氧化剂)和分别添加0.1％、0.2％、0.3％和0.4％抗氧化剂的试验处理组(Ⅰ组、Ⅱ组、Ⅲ组和Ⅳ组)；通过储存不同时间(1、10、20、30、60和90d),测定酸价(AV)、过氧化值(POV)、羰基值(CGV)和挥发性盐基氮(TVB-N),研究肉粉和肉骨粉随储存时间的氧化变质规律及不同水平抗氧化剂的抗氧化作用,并探讨各指标间的相关性.结果表明:随储存时间延长,肉粉和肉骨粉的AV和POV升高,而CGV和TVB-N则呈30 d之前先上升,随后下降的非线性趋势；不同水平抗氧化剂均能降低肉粉和肉骨粉中氧化产物含量,且以0.4％添加量抗氧化效果最好；肉粉和肉骨粉的AV与POV及CGV与TVB-N有极显著相关性(P＜0.01).

Oxidative Deterioration of Meat Meal, Meat and Bone Meal and Protection of Antioxidants

This study investigated the oxidative deterioration and protection of antioxidant, as well as the correlation between different parameters in meat meal (MM), meat and bone meal (MBM). MM and MBM were assigned to control group (without antioxidant) and the antioxidant groups with 0.1%, 0.2%, 0.3% and 0.4% antioxidant (group I, group II, group III and group IV), and the acid value (AV), peroxide value (POV), carbonyl group value (CGV) and total volatile basic nitrogen (TVB-N) in MM and MBM were determined after different storage days (1, 10, 20, 30, 60 and 90 d). The results showed that the AV and POV increased with the storage days, while the CGV and TVB-N were increased before 30 d and then decreased with non-linear trend; and different levels of antioxidant reduced the content of oxidative products, especially with the addition amount of 0.4% showed the best antioxidant effect; At the same time, the values of AV and POV, CGV and TVB-N were significantly correlated with each other (P<0.01).