摘要
在单因素实验的基础上,研究Vc溶液浓度、茶多酚溶液浓度和异Vc钠溶液浓度三个关键参数对冷却羊肉贮藏过程中过氧化值(POV)的影响,以确定最佳复配条件。采用三因子二次通用旋转设计,以POV值为评价指标,对保鲜剂浓度进行优化。结果表明,冷却羊肉贮藏过程中过氧化值影响由大到小依次是:异Vc钠溶液>茶多酚溶液>Vc溶液,得出最佳抗氧化剂的配方为:Vc浓度、茶多酚浓度和异Vc钠溶液浓度分别为0.0163%、0.164g/kg、0.673%。其中Vc溶液和茶多酚溶液、Vc溶液和异Vc钠溶液之间有明显的交互效用。
On the basis of single factor experiment,the influence of Vc,tea polyphenol and sodium erythorbate on peroxide value（POV） during storage period of chilled mutton were studied and the optimal processing parameter was ascertained.With POV value as a appraising index,three elements quadratic current revolving design were adopted to optimize the concentration of antioxidants.Results indicated that sodium erythorbate concentration had the most important influence on the POV value,while tea polyphenol concentration was the second,and Vc concentration was the last.The optimum formula of antioxidants content were 0.0163 % Vc,0.164 g/kg tea polyphenol and 0.673% sodium erythorbate respectively.In addition,obvious interaction were found between Vc concentration and tea polyphenol concentration,as well as Vc concentration and sodium erythorbate concentration.
出处
《肉类工业》
2010年第11期30-35,共6页
Meat Industry
关键词
冷却羊肉
脂肪氧化
控制
chilled mutton
fat oxidation
control
