盐水鸭辐照制品抗氧化保质技术研究  

Study on antioxidation of irradiated saltwater-stewed duck

作　　者：薛菲[1,2] 蒋云升[2] 张敏[2] 沈中原[2] 丁金祥[2] 

机构地区：[1]盐城师范学院生命科学与技术学院,江苏盐城224002 [2]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《食品工业科技》2013年第6期342-343,366,共3页Science and Technology of Food Industry

基　　金：江苏省科技厅农业自主创新基金项目(CX(09)627)

摘　　要：研究了抗氧化剂、贮藏温度和时间对辐照盐水鸭脂肪氧化的影响。将茶多酚、维生素C、柠檬酸、乙醇等食品添加剂复配后,加入盐水鸭中,经真空包装后辐照,对其POV值和TBA值进行序时检测,结果得到优化的复合抗氧化剂配方为(0.02%茶多酚+0.02%维生素C+0.02%柠檬酸),将辐照制品先置于-13℃冻藏2d后再置于24℃贮藏,其抗氧化效果最好。The effect of antioxidants,storage temperature and time on lipid oxidation of irradiated saltwater- stewed duck were analysed. Tea polyphenol,vitamin C,citric acid and ethanol were mixed at a suitable ratio. The complex was added into saltwater-stewed duck samples as antioxidant. Then samples were irradiated after vacuum packaged. The POV value and TBA value were detected at predetermined time. Test results indicated that optimum proportioning for compounding antioxidant was 0.02% tea polyphenol,0.02% vitamin C and 0.02% citric acid. Froze the irradiated product at -13℃ for 2d beforehand,then stored it at 24℃,the antioxidant effect was optimal.

关 键 词：盐水鸭 辐照 抗氧化剂 脂肪氧化 低温 

分 类 号：TS202.3[轻工技术与工程—食品科学]