抗氧化剂对金华火腿抗氧化效果的研究  

Effect of Antioxidant on Antioxidation of Jinhua Ham

作　　者：柳艳霞[1] 赵改名[1] 李苗云[1] 郝红涛[1] 孟大军[1] 高晓平[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品与发酵工业》2009年第2期66-70,共5页Food and Fermentation Industries

基　　金：国家"十一五"科技支撑计划项目(2006BAD05A03);国家博士后一等基金资助项目(20060390295)

摘　　要：通过风干前对金华火腿进行抗氧化剂处理,测定成熟结束和后熟结束后肌肉的各项氧化指标的变化情况,研究其抗氧化效果。结果表明:成熟结束时0.03%茶多酚处理的抗氧化效果不明显,0.05%茶多酚的抗氧化效果最好,火腿的过氧化值、TBA、酸价等指标均小于空白组。后熟结束时0.03%茶多酚处理的各项氧化指标显著低于0.05%茶多酚处理和0.03%茶多酚+0.02%VE处理,0.03%茶多酚处理效果最好。mature and that 0.05 % Jinhua ham was deal with antioxidants before drying and determined the oxidant indexes after post mature. Effect of different treatments on anti-oxidation was discussed. The results showed tea polyphenol was better than 0.03% tea polyphenol for mature ham, the peroxide, TBA and acidity value of this treatment were smaller than the control. However, 0.05% tea polyphenol was better in the post mature ham than 0.03% tea polyphenol ＋0.02% VE and 0.03% tea polyphenols.

关 键 词：金华火腿 抗氧化剂 抗氧化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]