摘要
本文探索了竹叶抗氧化物(AOB)在中式香肠中的应用效果。过氧化值(POV)和过氧化脂质生成物(丙二醛)的测定结果表明,添加0.01%～0.02%的AOB能显著增强产品的抗氧化性能;色差测定和感官评定的结果显示,添加0.01%AOB对中式香肠的色泽、风味和口感均无不良影响;亚硝酸盐含量的检测显示,添加AOB能有效降低产品的亚硝酸含量, 效果十分显著。
The text investigates the effects of the use of AOB on Chinese sausage. Result of peroxide value and TBA showedthat 0.01%～0.02% of AOB can increase the antioxidation capability of the products. Chromaticity analysis, texture measurementand sensory evaluation displayed that an increase in AOB of 0.01% had no great influence on the color and flavors. The resultof nitrite mensuration showed increased AOB can lower the remaining nitrous acid in the product thus an obvious relation inquantity and efficacy is noticed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期189-191,共3页
Food Science
基金
浙江省自然科学基金重点项目(ZA0218)
