添加抗氧化剂对冷藏(0℃)腊肉脂肪降解的影响  

Effect of antioxidants on lipid degradation of Chinese cured meat during the refrigeration(0℃)storage

作　　者：杨佳艺[1] 王国栋[1] 杨佳[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品工业科技》2012年第7期327-328,382,共3页Science and Technology of Food Industry

摘　　要：以传统腊肉为原料,将腊肉分为A组(直接真空包装)、B组(添加异抗坏血酸钠后真空包装)、C组(添加茶多酚后真空包装),于0℃条件下贮藏,并对贮藏过程中脂肪的降解情况进行了研究。实验结果显示,随贮藏时间延长,三组肥腊肉含水量下降;脂肪含量呈下降趋势;冷藏至120d时酸价分别上升了1.897、1.241、0.822mg/g;过氧化值分别上升了3.356、2.945、1.914meq/kg。本实验表明,在冷藏条件下抗氧化剂异抗坏血酸钠和茶多酚均有抑制腊肉酸价和过氧化值升高的作用,有利于抑制脂肪降解,延长腊肉贮藏时间;与异抗坏血酸钠相比,添加茶多酚对腊肉的抗氧化效果更好。The lipid degradation of Chinese cured meat was studied.Chinese cured meat was divided into 3 groups：group A（no treatment）,group B（adding sodium erythorbate）and group C（adding tea polyphenols）.Packed by vacuum treatment separately and then stored at 0℃.The results were as follows：during the whole refrigeration process,the water content of the fat cured meat was decreased,the lipid content was down trend.When stored 120 days,the acid value of 3 groups respectively increased by 1.897,1.241,0.822mg/g;the peroxidation value respectively increased by 3.356,2.945,1.914meq/kg.It indicated that tea polyphenols and sodium erythorbate were in favor of the inhibition of lipid degradation and the prolongation of storage time during the refrigeration process.Compared sodium erythorbate,tea polyphenols had more antioxidant effects on Chinese cured meat.

关 键 词：腊肉 冷藏 脂肪 茶多酚 异抗坏血酸钠 

分 类 号：TS202.3[轻工技术与工程—食品科学]