天然抗氧化剂对灌肠品质的影响研究  

Effect of Natural Antioxidants on Antioxidants Quality

作　　者：李晓波[1] 寇晓景 LI Xiaobo(Inner Mongolia Ulanqab Vocational College,Potato Engineering Department,Ulanqab 012000,China)

机构地区：[1]内蒙古乌兰察布职业学院农学与马铃薯工程系,内蒙古乌兰察布012000

出　　处：《安徽农学通报》2020年第23期120-122,共3页Anhui Agricultural Science Bulletin

摘　　要：将天然抗氧化剂(维生素E、茶多酚、迷迭香)复配添加到灌肠类肉制品中,并用人工合成的抗氧化剂(BHT)与空白作为对照组,探讨贮藏(7d、14d、21d)后灌肠类肉制品中脂肪含量、过氧化值、酸价、菌落总数的变化规律。结果表明,添加了维生素E-茶多酚的灌肠制品在贮藏21d时的脂肪含量为41%,过氧化值为0.038g/100g,酸价为3.41mg/g,菌落总数为65CFU/g,与茶多酚-迷迭香、维生素-迷迭香等组合相比,具有较强的抗氧化性能。因此,天然抗氧化剂复配使用可以代替人工合成抗氧化剂添加到灌肠类肉制品中,从而提高灌肠类食品的安全性,其中维生素E-茶多酚为最优复配组合。The mixed natural antioxidants(vitamin E,Tea Polyphenols,Rosemary)were added into sausage,and compared with BHT and blank control group,the changes of fat content,peroxide value,acid value and colonies num⁃ber were studied after storage(7d,14d,21d).The content of fat,peroxide value,acid value and colonies number were added with vitamin E-TEA polyphenol were 41%,0.038g/100g,3.41mg/g and 65CFU/g respectively,compared with tea polyphenols-rosemary,vitamin-rosemary and other combinations,it has strong antioxidant properties.The results showed that natural antioxidants could be added into sausage meat products instead of synthetic antioxidants,and vitamin E-TEA polyphenols was the best combination,so as to improve the safety of sausage food.

关 键 词：灌肠制品 天然抗氧化剂 脂肪含量 过氧化值 酸价 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程] TS207.3[轻工技术与工程—食品科学与工程]