摘要
本文通过在鸡柳中添加不同浓度的叔丁基羟基茴香醚(BHA),并在-18℃条件下进行贮藏,研究了BHA对鸡柳酸价、过氧化值和硫代巴比妥酸值变化的影响。结果显示:随着贮藏时间延长,酸价先降低后升高,过氧化值呈现升降交替现象,而TBA值持续升高。添加BHA能显著降低鸡柳的过氧化值(45 d时除外)和TBA值,并随着浓度的升高而呈现效果增强趋势,而BHA对酸价没有明显影响。BHA对鸡柳脂肪氧化具有抑制作用,添加浓度为0.15 g/kg时,其抗氧化效果较理想。
Butylated hydroxyanisole （BHA） with different concentrations was added to chicken breast strips. The chicken breast strips were stored at -18 ℃and their peroxide value, acid value and thiobarbituric acid were measured to evaluate the antioxidation effects of BHA. The results showed that with the extension of storage time, acid value of the chicken breast strips firstly decreased and then increased, while TBA value continuously increased. No obvious trend in the peroxide value changes was found, which went up and down during storage. Significant decrease in the peroxide value （except for the sample stored for 45 days ） and TBA value of the chicken breast strips were found with the increase of BHA concentration, However, little effect of BHA on the acid value of the strips were found. The best concentration of BHA was determined as 0.15g/kg, with which the best antioxidant effect on the chicken bresast strips can be reached.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期639-642,共4页
Modern Food Science and Technology
关键词
鸡柳
脂肪氧化
酸价
过氧化值
硫代巴比妥酸值
ready to eat meat product
fat oxidation
peroxide value （POV）
acid value （AV）
thiobarbituric acid （TBA）
