铁盐与超高压协同调控肉制品中脂质氧化度  

Coordinated Regulation on Grease Oxidation by Iron Salt and Ultra-high Pressure Processing

作　　者：孙艳辉[1] 孙高军[1] 潘见[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《安徽农业科学》2014年第1期231-233,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]建立调控肉制品脂质氧化程度的新方法。[方法]以TBA、POV和pH为评判指标,借助铁盐协同超高压调控肉制品中脂质氧化程度,并优化工艺参数。[结果]试验得出,评判指标TBA为2.78 meq/kg,POV为35.80 meq/kg,pH变化不显著;优化的工艺条件为:压力200 MPa,保压时间12 min,亚铁离子浓度0.085 mg/g。[结论]添加铁盐并经超高压处理,可促进肉制品脂质适度氧化,增加羰基化合物的生成。[ Objective ] To establish a new method on regulation of meat grease oxidation. [ Method I With TBA, POV, pH as the evaluating in- dex, the parameters of ultra-high pressure and iron salt processing was optimized to regulate grease oxidation. [ Result] It was found that optimal parameters for ultra-high pressure and iron salt processing on grease were based on 200 MPa for 12 minutes and the ferrous ion concentration is 0.085 mgc/g. Under the above conditions, TBA was 2.78 meq/kg, POV was 35.80 meq/kg and pH didn＇t change significantly. [ Conclusion] Adding iron salt and treated with ultra-high pressure could promote meat grease moderately oxidation and increase the generation of carbonyl compounds.

关 键 词：肉制品脂质 超高压处理 铁盐 正交优化 适度氧化 

分 类 号：TS264.2[轻工技术与工程—发酵工程]