添加抗氧化剂对冷藏（0℃）腊肉脂肪降解的影响OA北大核心CSCDCSTPCD
Effect of antioxidants on lipid degradation of Chinese cured meat during the refrigeration（0℃）storage
以传统腊肉为原料,将腊肉分为A组（直接真空包装）、B组（添加异抗坏血酸钠后真空包装）、C组（添加茶多酚后真空包装）,于0℃条件下贮藏,并对贮藏过程中脂肪的降解情况进行了研究。实验结果显示,随贮藏时间延长,三组肥腊肉含水量下降;脂肪含量呈下降趋势;冷藏至120d时酸价分别上升了1.897、1.241、0.822mg/g;过氧化值分别上升了3.356、2.945、1.914meq/kg。本实验表明,在冷藏条件下抗氧化剂异抗坏血酸钠和茶多酚均有抑制腊肉…查看全部>>
The lipid degradation of Chinese cured meat was studied.Chinese cured meat was divided into 3 groups：group A（no treatment）,group B（adding sodium erythorbate）and group C（adding tea polyphenols）.Packed by vacuum treatment separately and then stored at 0℃.The results were as follows：during the whole refrigeration process,the water content of the fat cured meat was decreased,the lipid content was down trend.When stored 120 days,the acid value of 3 groups respect…查看全部>>
杨佳艺;王国栋;杨佳;李洪军
西南大学食品科学学院,重庆400716西南大学食品科学学院,重庆400716西南大学食品科学学院,重庆400716西南大学食品科学学院,重庆400716
轻工纺织
腊肉冷藏脂肪茶多酚异抗坏血酸钠
Chinese cured meatrefrigerationlipidtea polyphenolssodium erythorbate
《食品工业科技》 2012 (7)
327-328,382,3
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