肉类研究
肉類研究
육류연구
MEAT RESEARCH
2012年
2期
37-42
,共6页
川味香肠%天然抗氧化剂%茶多酚%植酸%甘草抗氧化物%TBARS%过氧化值
川味香腸%天然抗氧化劑%茶多酚%植痠%甘草抗氧化物%TBARS%過氧化值
천미향장%천연항양화제%다다분%식산%감초항양화물%TBARS%과양화치
Sichuan style sausage%natural antioxidants%tea polyphenols (TP)%phytic acid%licorice root antioxidant (LRA)%TBARS%peroxide value (POV)
使用国家标准中允许添加的3种天然抗氧化剂:茶多酚(TP)、植酸和甘草抗氧化物(LRA)。将其按照不同比例添加入川味香肠中,通过单因素试验和正交试验及感官评定优化3种天然抗氧化剂在川味香肠中复配比例。复配天然抗氧化剂最佳组合为:茶多酚0.35g/kg、植酸0.15g/kg和甘草抗氧化物0.1g/kg,此条件下制备的川味香肠的感官评定得分最高。
使用國傢標準中允許添加的3種天然抗氧化劑:茶多酚(TP)、植痠和甘草抗氧化物(LRA)。將其按照不同比例添加入川味香腸中,通過單因素試驗和正交試驗及感官評定優化3種天然抗氧化劑在川味香腸中複配比例。複配天然抗氧化劑最佳組閤為:茶多酚0.35g/kg、植痠0.15g/kg和甘草抗氧化物0.1g/kg,此條件下製備的川味香腸的感官評定得分最高。
사용국가표준중윤허첨가적3충천연항양화제:다다분(TP)、식산화감초항양화물(LRA)。장기안조불동비례첨가입천미향장중,통과단인소시험화정교시험급감관평정우화3충천연항양화제재천미향장중복배비례。복배천연항양화제최가조합위:다다분0.35g/kg、식산0.15g/kg화감초항양화물0.1g/kg,차조건하제비적천미향장적감관평정득분최고。
Three natural antioxidants approved by the Chinese national standard for use, including tea polyphenols (TP), phytic acid and licorice root antioxidant (LRA), were individually added to Sichuan style sausage at different ratios to investigate their effects on TBARS and POV values of Sichuan style sausage. Further, an orthogonal array design was employed to determine optimal formulation of the antioxidants based on sensory evaluations. The optimal levels of TP, phytic acid and LRA were 0.35, 0.15 g/kg and 0.1 g/kg, respectively. The resultant sausage scored the highest sensory evaluation score.