八角茴香油对鸡肉糜脯的抗氧化及抑菌作用研究  

Study on the Antioxidant and Bacteriostatic Effects of Star Anise Oil on Dried Chicken Slice

作　　者：孙灵霞[1] 李苗云[1] 柳艳霞[1] 孟舒雨 赵改名[1] SUN Ling-xia;LI Miao-yun;LIU Yan-xia;MENG Shu-yu;ZHAO Gai-ming(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院

出　　处：《中国调味品》2019年第8期81-83,94,共4页China Condiment

基　　金：河南省重大科技专项(161100110800)

摘　　要：通过测定鸡肉糜脯贮藏过程中酸价、过氧化值、硫代巴比妥酸(thiobarbituric acid,TBA)值和菌落总数的变化,研究八角茴香油对鸡肉糜脯的抗氧化及抑菌作用。结果表明:在4℃和25℃贮藏时,添加八角茴香油鸡肉糜脯的酸价、过氧化值、TBA值及菌落总数随贮藏时间的延长均低于空白组,八角茴香油对鸡肉糜脯的脂肪氧化和腐败变质具有一定的抑制作用。在25℃贮藏时八角茴香油添加前后鸡肉糜脯TBA值差异显著,说明贮藏温度较高时八角茴香油的抗氧化效果更明显。The antioxidant and bacteriostatic effects of star anise oil on dried chicken slice are studied by measuring the changes of acid value,peroxide value,thiobarbituric acid(TBA)value and total bacterial count during storage.The results show that the acid value,peroxide value,TBA value and the total number of bacterial colony of dried chicken slice with star anise oil are lower than those of the blank group when stored at 4℃and 25℃.The star anise oil inhibits the lipid oxidation and spoilage of dried chicken slice.The TBA value of dried chicken slice before and after adding star anise oil stored at 25℃is significantly different,indicating that the antioxidant effect of star anise oil is more obvious at higher storage temperature.

关 键 词：八角茴香油 鸡肉糜脯 酸价 过氧化值 TBA值 菌落总数 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]