不同腌制条件对调理鸡排过氧化值和酸价的影响  

Effects of Different Curing Conditions on Peroxide Value and Acid Value of Prepared Chicken Chops

作　　者：李凤霞 胡元庆 何纯 叶淑芳 齐亭亭 LI Feng-xia;HU Yuan-qing;HE Chun;YE Shu-fang;QI Ting-ting(School of Biological Science and Technology,Minnan Normal University,Zhangzhou 363000,China)

机构地区：[1]闽南师范大学生物科学与技术学院

出　　处：《中国调味品》2019年第8期17-21,共5页China Condiment

基　　金：福建省自然科学基金面上项目(2017J01453);福建省教育厅A类项目(JAT160309);国家级大学生创新训练项目(201810402030)

摘　　要：以速冻鸡胸肉为材料,考察腌制方式与条件对调理鸡排过氧化值和酸价的影响。结果表明:复配香辛料能显著延缓调理鸡排的过氧化值和酸价,香辛料提取液抗氧化和抗酸败的效果最好;最佳腌制条件为:采用1.5 h浸提的香辛料浸提液、腌制1.5 h、在4℃下贮藏。在此腌制条件下,复配香辛料呈现出优良的抗氧化和酸败效果。Take frozen chicken breast as the material,the effects of curing methods and conditions on peroxide value and acid value of prepared chicken chops are investigated.The results show that compound spices could significantly delay the peroxide value and acid value of prepared chicken chops,and spice extract has the best anti-oxidation and anti-rancidity effects.The optimum curing conditions are as follows:spice extract extracted for 1.5 h,curing for 1.5 h,stored at 4℃.Under such conditions,the compound spices show excellent antioxidant and anti-rancidity effects.

关 键 词：调理鸡排 腌制 过氧化值 酸价 

分 类 号：TS205.2[轻工技术与工程—食品科学]