| 天然抗氧化剂对控制猪肉脂肪氧化及保鲜效果研究 |
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| 引用本文： | 霍晓娜,李兴民,谢辉,南庆贤,刘毅,杜艳. 天然抗氧化剂对控制猪肉脂肪氧化及保鲜效果研究[J]. 食品与发酵工业, 2005, 31(10): 145-148 |
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| 作者姓名： | 霍晓娜 李兴民 谢辉 南庆贤 刘毅 杜艳 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 北京鹏程食品有限公司,北京,101300 |
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| 基金项目： | 国家＂十五＂科技攻关计划项目资助（No.2001BA501A11B） |
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| 摘 要： | 利用蜂胶、茶多酚、迷迭香提取物等天然抗氧化剂配制成2种复合抗氧化液(水溶性和脂溶性)对冷却猪肉进行抗氧化及保鲜效果比较。结果表明,2种复合抗氧化剂可以有效地控制脂肪氧化,显著降低了氧化酸败异味的产生。同时发现,天然脂溶性复合抗氧化剂对鲜肉有明显抑菌和防腐作用,从而起到了抗氧化和保鲜双重功效。
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| 关 键 词： | 冷却猪肉 天然抗氧化剂 脂肪氧化 |
| 收稿时间： | 2005-07-25 |
| 修稿时间： | 2005-09-08 |
Study of the Effect of the Natural Antioxidantion on Lipid Oxidative-controlling and Fresh-keeping in Chilled Meat |
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| Huo Xiaona,Li Xingmin,Xie Hui,Nan Qingxian,Liu Yi,Du Yan. Study of the Effect of the Natural Antioxidantion on Lipid Oxidative-controlling and Fresh-keeping in Chilled Meat[J]. Food and Fermentation Industries, 2005, 31(10): 145-148 |
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| Authors: | Huo Xiaona Li Xingmin Xie Hui Nan Qingxian Liu Yi Du Yan |
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| Affiliation: | 1,College of Food Science and Nutritional Engineering, China Agriculture University, Beijing, 100083, China;2,Peng cheng Food Co Ltd, Beijing, 101300, China |
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| Abstract: | Comparison of two natural complex antioixdants (water-solubility and fat-solubility) made from bee-glue, tea polyphends and rosemary extract on the effect of oxidative-controlling of the chilled meat revealed that both are useful to control lipid hydrolyze, oxidation and reduce the off-odor. The results also showed that the fat soluble antioxidant remarkably inhibited microbe growth and prolonging the freshness of the chilled meat than the water soluble antioxidant. |
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| Keywords: | chilled pork natural oxidants lipid oxidation |
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