绿茶提取物对意大利发酵香肠品质的影响  

Effects of Green Tea Polyphenol on Quality of Pepperoni

作　　者：曹娟[1] 高红亮[1] 常忠义[1] 林玉海 

机构地区：[1]华东师范大学生命科学学院,上海200062 [2]上海荷美尔食品有限公司,上海200436

出　　处：《安徽农业科学》2010年第11期5882-5884,共3页Journal of Anhui Agricultural Sciences

基　　金：教育部留学回国人员启动项目(0811757)

摘　　要：[目的]寻找天然无毒的抗氧化剂,以提高香肠(Pepperoni)的抗氧化性能,延长货架期。[方法]研究0.02%、0.05%、0.10%、0.50%绿茶提取物和合成抗氧化剂丁基羟基甲苯(BHT)对意大利发酵香肠(Pepperoni)在发酵过程中的TBARS值、pH值、颜色以及感官的影响。[结果]添加绿茶提取物能够显著降低TBARS值(P<0.05),0.05%绿茶提取物能将TBARS值降低20%左右,与0.02%BHT的效果近似;而对Pepperoni的pH值、颜色和感官的影响不明显。[结论]绿茶提取物的最佳浓度为0.05%。[Objective] The study aimed to find natural and nontoxic antioxidant,enhance the oxidation resistance of Pepperoni,prolong the shelf life.[Method] The effects of 0.02%GT,0.05%GT,0.10%GT and 0.50%GT on TBARS,pH value,color and sensory attributes of Pepperoni were determined.[Result] Addition of green tea extract can decrease （P〈0.05） the TBARS values,and the most effective concentration was found to be 0.05%,which can reduce TBARS value by 20% and reach the effect of 0.02% BHT.The pH value,color and overall sensory quality were not significantly different （P〉0.05） with the addition of green tea extract.[Conclusion] The best concentration of GT was 0.05%.

关 键 词：绿茶提取物 天然抗氧化剂 意大利发酵香肠 BHT 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]