不同抗氧化剂对辐照熟五花肉脂肪氧化的影响  

EFFECT OF DIFFERENT ANTIOXIDANTS ON LIPID OXIDATION OF IRRADIATED COOKED STREAKY PORK

作　　者：郭淑珍[1] 哈益明[1] 刘书亮[2] 张海伟[1] 王锋[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100094 [2]四川农业大学信息与工程技术学院,四川雅安625014

出　　处：《核农学报》2008年第2期203-205,共3页Journal of Nuclear Agricultural Sciences

基　　金：国家“十五”攻关食品安全重大专项(2001BA804A23-2)

摘　　要：本文研究了几种抗氧化剂对真空包装辐照熟五花肉中脂肪氧化的影响。在熟五花肉中分别添加0.02%的茶多酚(TP)、迷迭香(Rosemary)、特丁基对苯二酚(TBHQ)、二丁基羟基甲苯(BHT)、维生素E(VE)5种抗氧化剂后,经6kGy辐照,4℃贮藏,试验结果表明抗氧化剂可以降低辐照熟五花肉的TBA值、POV值,其中以TBHQ与TP效果最好,其他依次为Rosemary、BHT和VE。The effects of antioxidants on lipid oxidation of vacuum packaged irradiated cooked streaky pork were studied. The cooked streaky pork were added with 0.02 % TeaPolyphenols （TP）, rosemary, Tertiary butylhydroquinone （TBHQ）, Butylated hydroxytoluene （BHT） and vitamin E separately, then were irradiated with 6 kGy, and stored at 4℃. The results showed that antioxidants can reduce the value of TBA, POV value of irradiated cooked streaky pork, and the effects of TBHQ and TP were better, than other antiatidins.

关 键 词：辐照 熟五花肉 抗氧化剂 脂肪氧化 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]