摘要
研究添加迷迭香、丁香、肉桂提取物对-18℃冻藏牛肉丸脂肪氧化、颜色稳定性和感官评定的影响。测定结果以肉丸在储存期间的硫代巴比妥酸值(TBARS值)、过氧化物值(PV值)、颜色(L*、a*值)和感官评定指标。结果表明:与对照组相比,随着贮藏时间的增加,添加香辛料提取物的各处理组能够显著延缓脂肪氧化(P<0.05);亮度L*值呈现出先下降后上升的趋势,而红度a*值逐渐降低;贮藏120d后,添加香辛料提取物的各处理组具有较好的滋气味与颜色。表明添加香辛料提取物在一定程度上可以减缓脂肪氧化速度,同时还可以改善风味,掩盖脂肪氧化酸败味。
The effects of rosernary, clove and cassia extracts on lipid oxidation, colour stability and sensory evaluation of frozen （- 18 ℃） beef balls stored for 120 days were investigated. Thiobarbituric acid reactive substances （TBARS）, peroxidate value （PV）, color and sensory quality of balls were determined. The results showed that addition of spice extract could retard lipid oxidation significantly （P 〈 0.05）, increase L＊-value, and decrease a＊-value. Samples with added spice extracts also had better sensory quality after 120 days of storage than that of control samples. This study demonstrates that spice extracts can delay lipid oxidation and improve the flavor of frozen beef balls.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期281-285,共5页
Food Science
基金
国家公益性行业(农业)科研专项(200903012-02)
黑龙江省教育厅科学技术研究项目(12511054)
