天然抗氧化剂用于手撕牛肉工艺研究  

Study on the anti-oxidative effect of natural antioxidants on beef jerky

作　　者：袁玉梅 陈崇艳 肖夏 袁先铃[1] YUAN Yu-mei;CHEN Chong-yan;XIAO Xia;YUAN Xian-ling(College of Bioengineering,Sichuan University of Science and Engineering,Zigong 64300)

机构地区：[1]四川理工学院生物工程学院,自贡64300

出　　处：《中国食品添加剂》2018年第6期113-117,共5页China Food Additives

基　　金：国家级大学生创新创业训练计划项目;项目编号:201510622012

摘　　要：手撕牛肉是四川特色食品之一,有色泽鲜红、肉质紧实、嚼劲十足的特点,深受人们喜爱。由于油脂氧化加速它的酸败,导致货架期缩短,经济效益严重降低。本文对手撕牛肉中油脂的氧化进行研究,以酸价和羰基价为手撕牛肉酸败的指标,研究了茶多酚、迷迭香提取物、维生素E等天然抗氧化剂对手撕牛肉的抗氧化效果,探究最佳复配抗氧化配方。结果表明:茶多酚、迷迭香提取物和维生素E对手撕牛肉均有较好的抗氧化效果。抗氧化效果依次为:茶多酚>维生素E>迷迭香提取物;较适添加范围分别为:茶多酚0.15~0.225g/kg,迷迭香提取物0.15~0.225g/kg,维生素E 0.1~0.15g/kg;茶多酚、迷迭香提取物和维生素E复配使用时其抗氧化效果优于单独使用,最佳复配抗氧化剂配方为:茶多酚0.09g/kg,迷迭香提取物0.09 g/kg,维生素E0.09g/kg。Beef jerky was one of the special food of Si Chuan province. It is very famous for its bright red color and chewy. However,the oxidation of the fat causes the shorten of the shelf life and the decrease of its economic value. The effects of acid value and carbonyl value on beef jerky were examined. In the study,the anti-oxidation of rosemary extract,tea polyphenols and VE were studied. The results showed that antioxidants capacities were in the order of ：tea polyphenols 〉 VE 〉 rosemary extract. Their suitable effects were tea polyphenols 0.15 g/kg -0.225 g/kg,rosemary extract 0.15 g/kg - 0.225 g/kg,VE0.1 g/kg - 0.15 g/kg. Experimental results showed that 0.09 g/kg tea polyphenols,0.09 g/kg VE and 0.09 g/kg rosemary extract complex is the best combination to prevent oxidation.

关 键 词：手撕牛肉 天然抗氧剂 油脂氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]