鸡柳贮藏中TBHQ的抗氧化效果研究  

Antioxidation effects of TBHQ on chicken breast strips during frozen storage

作　　者：高经梁[1] 刘玉兰[1] 高伟梁 张惠娟[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《中国食品添加剂》2012年第3期70-76,共7页China Food Additives

摘　　要：本文通过在鸡柳中添加0.10%、0.20%的TBHQ,将样品分为两组,并设置空白对照实验,分别研究了鸡柳在冻藏恒温贮藏条件下以及冻藏和冷藏变温贮藏条件下游离脂肪酸含量的变化。研究表明恒温条件下添加相同浓度TBHQ,脂肪酸含量0d 15d下降,15d 45d上升,原因由于鸡柳加工中没有高温加热程序,其中的脂肪酶不会被完全灭活,所以在储藏过程中脂肪一直在水解产生游离脂肪酸,水解大于游离脂肪酸氧化的减少量,游离脂肪酸含量持续上升。变温条件下添加相同浓度的TBHQ,脂肪酸含量0d 15d下降,15d 30d上升,30d 45d下降,原因和恒温时相同。在储存条件下,添加0.1%TBHQ的样品抗氧化效果最好。In order to study the fat oxidation problem of chicken meat products in storage, different concentrations of TBHQ at 0. 00%, 0. 010%, 0. 020% were added into Chicken meat and stored at - 18 - - 20℃. The samples were divided into two groups in frozen storage temperature as well as in refrigerated temperature. The changes of free fatty acid content were tested after 15 days in order to study the influence of fat oxidation. The results showed that free fatty acid content generally decreased in the first 15days but increased from 15 to 30 days. This is because the lipase is not completely inactivated during the storage, the hydrolysis reaction is more than free fatty acid oxidation reaction, therefore the free fatty acid content was risen. But it is decreasing from 30 to 45 days. The changes of free fatty acid content indicated that 0. 0100% TBHQ is the best.

关 键 词：鸡柳 贮藏 脂肪氧化 TBHQ 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]