香辛料精油在油炸牛肉加工中的抗氧化性研究  

Study on Antioxidant Effects of Cassia Oil and Clove Oil Used in Processing of Deep-fried Beef with Rapeseed Oil

作　　者：李洪军[1,2] 杜红霞[1,2] 贺稚非[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2008年第12期172-176,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD51B06);重庆市重点自然科学基金项目(CSTC2007BA1016)

摘　　要：以黄牛肉为研究对象,应用正交试验设计和理化分析方法研究丁香油和肉桂油在油炸牛肉加工中的抗氧化性,比较不同加工参数对其抗氧化性的影响。研究发现,在牛肉油炸过程中,肉桂油和丁香油具有显著的抗氧化性,明显好于不添加抗氧化剂的空白对照组。随肉桂油添加量增加,油炸牛肉过氧化值(PV)呈下降趋势,在添加量为50μl时,PV最小,而A532nm随肉桂油添加量增加先下降,在添加量为0.012%(30μl/250ml)时达到最低后又逐渐上升到未添加肉桂油水平。丁香油与肉桂油对油炸牛肉的抗氧化性的影响趋势基本相同,随丁香油添加量增加,PV也呈下降趋势,在添加量为0.02%(50μl/250ml)时,PV最小,突然上升后又逐渐下降,而A532nm随丁香油添加量增加先下降,在50μl达到最低后又逐渐上升到未添加丁香油水平。The antioxidant effects of cassia oil and clove oil used in processing of deep-fried beef were systematically studied, as well as the main processing factors affecting the antioxidant effects. The results showed that cassia oil possesses obvious antioxidant effect, which is better than blank group. With the increase of cassia oil amount, peroxide value （PV） presents a trend of decrease and reaches the minimum at the amount of 0.02% （50μl/250 ml frying oil）, but A532 value （absorbance value at 532 nm, representative value of thiobarbituric acid, TBA） firstly rises and then declines to the minimum at the amount of 0.012% （30 μl/250 ml frying oil）. When clove oil is used instead of cassia oil, the change trend of PV is identical basically, which declines to minimum at the amount of 0.02%. While A532 value firstly increases and then decreases, reaching the minimum at the amount of 0.02%, and then increasing gradually to the level of no addition of clove oil. Frying temperature has basically identical infulence hales on the antioxidant effects of the two kinds of oil. With frying temperature rising from 130℃ to 160 ℃, PV rises gradually, and then declines over 160 ℃. While A532 value rises slowly with frying temperature rising. In conclusion, frying temperature for beef should be controlled within 150℃, frying time should be controlled at 1.5 min, and palm oil is choice frying oil.

关 键 词：油炸牛肉 肉桂油 丁香油 抗氧化 

分 类 号：TS264.3[轻工技术与工程—发酵工程]