洋葱皮提取物对西式香肠抗氧化及品质的影响  

Effects of onion peel extract on antioxidant and quality of western sausage

作　　者：许美娜 陈乃阳 牟柏德[1] 王增凯 于帅[1] 崔泰花[2] 李官浩[1] 

机构地区：[1]延边大学食品研究中心,吉林延吉133000 [2]延边大学农学院,吉林延吉133000

出　　处：《食品与机械》2017年第8期155-158,共4页Food and Machinery

摘　　要：通过测定酸价、过氧化值与硫代巴比妥酸值来监测西式香肠在储存过程中的脂肪氧化程度的变化,并采用色差、全质构分析等方法将洋葱皮提取物香肠与空白对照样品的品质进行比较,以考察洋葱皮提取物对西式香肠的色泽、质构以及氧化稳定性的影响。结果显示:洋葱皮提取物的添加量为0.5%时,不仅抑制了西式香肠脂肪的氧化,而且还改善了其色泽,降低了其硬度、弹性与咀嚼性。The effects of acid value, peroxide value and thiobarbituric acid value on the degree of lipid oxidation during the storage process were observed. The quality and flavor of the onion skin extract were determined by color difference and whole texture analysis. The effects of onion peel extracts on the color, texture and oxidative stability of western sausages were investigated. The results showed that the addition of onion peel extract is 0.5%, which not only inhibits the oxidation of fat, but also improves the color of western sausages, reduces the hardness, elasticity and chewiness of western sausages.

关 键 词：洋葱皮提取物 西式香肠 脂肪氧化 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]