葡萄籽提取物对发酵猪肉香肠氧化稳定性的影响  

Effect of grape seed extract on oxidation stability of fermented pork sausage

作　　者：张涛[1] 李超[2] 

机构地区：[1]江苏省徐州技师学院商贸服务系,徐州221151 [2]徐州工程学院食品工程学院,徐州221000

出　　处：《中国食品添加剂》2015年第7期71-75,共5页China Food Additives

基　　金：国家星火计划项目(2014GA690104);徐州工程学院培育项目(XKY2014214)

摘　　要：以感官品质、酸价、过氧化值和硫代巴比妥酸值为指标,研究葡萄籽提取物对发酵猪肉香肠氧化稳定性的影响。实验结果表明,随着葡萄籽提取物添加量的增加,发酵猪肉香肠的感官品质变化不大,而酸价、过氧化值和硫代巴比妥酸值的变化越来越慢,表明葡萄籽提取物能明显减缓发酵猪肉香肠的产酸速度和氧化速度,进而提高其氧化稳定性;添加0.25%葡萄籽提取物对提高发酵猪肉香肠氧化稳定性效果最佳。Using sensory quality, acid value, peroxide value and thiobarbituric acid value as the index, the effect of grape seed extract on the oxidation stability of fermented pork sausage was studied in the paper. The results showed that with the increase of the amount of grape seed extract, the sensory quality of fermented pork sausage changed little, and acid value, peroxide value and thiobarbituric acid value increased more and more slowly. This showed that the grape seed extract could significantly slow down the acid-producing speed and oxidation rate of fermented pork sausage and improve its oxidation stability. 0.25% grape seed extract give the best effect.

关 键 词：葡萄籽提取物 发酵猪肉香肠 氧化稳定性 

分 类 号：TS202.1[轻工技术与工程—食品科学]