V_C、V_E对添加碳氧血红蛋白香肠加工和贮藏过程中品质特性的影响  

Effects of Vitamin C and E on Quality Characteristics of Pork Sausages Containing CO-Hb during Process and Storage

作　　者：周存六[1] 王纪霞[1] 丁亚兰[1] 王瑞华[1] 陈从贵[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《现代食品科技》2011年第4期370-375,共6页Modern Food Science and Technology

基　　金：科技部科技人员服务企业行动计划项目(2009GJC30045);国家级大学生创新项目(091035951)

摘　　要：本文目的在于考察VC、VE对加入CO-Hb香肠加工和贮藏品质的影响,确定VC、VE与CO-Hb复合用于肉制品加工的可行性。结果表明,添加VC,样品a*值显著增加(P<0.05);添加VE,a*值显著下降(P<0.05)。添加VC和VE,样品硬度和咀嚼性降低,凝聚性上升,弹性变化不显著。在贮藏期间,VC、VE均能稳定样品a*值,并抑制硫代巴比妥酸值(TBA)和挥发性盐基氮(TVB-N)值的增加。就整体品质而言,VC、VE分别与CO-Hb复合使用优于单独使用CO-Hb。The objection of this study was to evaluate the effects of vitamin C or E on quality characteristics of pork sausages containing CO-Hb.The addition of VC resulted in the significant increase of a＊ values（P0.05）,but the addition of VE gave rise to the significant decrease of a＊ values（P0.05）.In comparison to the control,the sample with VC or VE had lower hardness and chewiness values,but higher cohensiveness values.VC or VE had no significant influence on springiness.VC or VE not only stabilized significantly a＊ values,but hindered significantly（P0.05） the increase of thiobarbituric acid（TBA） values and volatile base nitrogen（TVB-N） values during storage.In view of quality characteristics,the samples with a combination of VC/VE and CO-Hb is better than the ones with CO-Hb alone.

关 键 词：维生素C 维生素E 碳氧血红蛋白 品质特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]