茶多酚和TBHQ对猪肉脯贮藏过程中色泽的影响  

Effects of TP and TBHQ on pork jerky’s color during storage

作　　者：丛懿洁[1] 孙为正[1] 杨园媛[1] 崔春[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品工业科技》2012年第21期322-325,共4页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破项目(2010A020104003);广东省科技计划项目(2012B020312001)

摘　　要：为防止脂质氧化,常在猪肉脯中添加抗氧化剂,但对于添加抗氧化剂对猪肉脯色泽的影响研究鲜有报道。通过在猪肉脯中分别添加0.02%的天然抗氧化剂茶多酚和0.02%的化学抗氧化剂TBHQ(特丁基对苯二酚),在其他实验条件相同的情况下,研究猪肉脯贮藏过程中两种抗氧化剂对色泽的影响。结果表明,在猪肉脯中添加两种抗氧化剂,CIEL*、CIEa*、CIEb*值均呈显著性下降趋势(p<0.05);POV(过氧化值)总体先增加后下降并且添加组小于对照组,且添加组的POV与各自的CIEL*、CIEa*、CIEb*均呈极显著相关性(p<0.01);pH整体变化趋势基本一致,都是先增加而后下降,且各组pH与其CIEL*、CIEa*、POV之间均呈现显著相关性(p<0.05)。结果表明,抗氧化剂对猪肉脯贮藏过程中色泽变化具有显著性影响。Antioxidants were widely used in pork jerky to avoid oil oxidation.But the effect of antioxidants on color was rarely reported. Natural antioxidant TP （ tea polyphenol） and chemical antioxidant TBHQ （ tertiary butyl hydroquinone） were separately added into the pork jerky, in order to analyze the relations between oil oxidation and color deterioration of the pork jerky during storage.The results showed that with TP and TBHQ adding into the pork jerky,CIE L＊ value,CIE a＊ value and CIE b＊ all decreased and the differences were statistically significant（p 〈 0.05）.POV（peroxide value）first increased and then decreased and the added groups were lower.In conclusions, the adding antioxidants could significantly affect color changes of pork jerky during storage.

关 键 词：猪肉脯 贮藏 抗氧化剂 氧化 色泽 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]