鹅脂的抗氧化保质研究  

RESEARCH ON THE ANTIOXIDANT OF GOOSE FAT

作　　者：张庆成[1] 朱文娴[1] 胡立明[1] 蒋云升 

机构地区：[1]徐州空军学院航空军需系,江苏徐州221000 [2]扬州大学,江苏扬州225001

出　　处：《河南工业大学学报（自然科学版）》2006年第6期78-80,共3页Journal of Henan University of Technology：Natural Science Edition

摘　　要：收集鹅制品厂蒸煮车间的剩油,提炼精制,经检验完全符合食用要求后进一步作抗氧化保质实验,结果表明:在加入0.01%叔丁基对苯二酚(TBHQ)及0.02%柠檬酸的条件下,保质效果较好,常温下(20℃)可放置3个月,4℃下可放置5个月.We gathered the tile oil of boiling works in some goose factory was gathered in Yangzhou, it was detected and confirmed that the tile oil after having been refined was edible. The results of further test for the oxidation resisting showed that adding 0.01% TBHQ and 0.02% citric acid into the oil can keep it quality for 3 months under normal temperature（20 ℃ ） and 5 months under 4 ℃.

关 键 词：鹅脂 抗氧化剂 协同作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]