中国食品添加剂Issue(2)：140-143,4.
鼠尾草提取物对腊肉品质和抗氧化性能的影响
The effect of Salvia officinalis extract on the quality and antioxidative stability of Chinese bacon
摘要
Abstract
In order to improve the antioxidant capacity of Chinese bacon,Salvia officinalis extract,as natural antioxidant,was sprayed on the bacon.The effect of Salvia officinalis on the quality and antioxidant stability was studied by organoleptic evaluation,peroxide value (POV) and thiobarbituric acid peroxide value (TBARS).The organoleptic evaluation experiment showed that Salvia officinalis extract can improve the color and luster and reduce the hardness of the bacon,but it slightly decreased unique fragrance of Chinese bacon.The POV and TBARS experiments results showed that Salvia officinalis improved a lot of antioxidant capacity of chinese bacon,and it is dosage dependent.The best amount is 0.lg/mL,it could make the Chinese bacon good quality and higher antioxidant capacity.关键词
鼠尾草/腊肉/抗氧化性能Key words
Salvia officinalis/Chinese bacon/antioxidant分类
轻工纺织引用本文复制引用
李玉邯,杨柳,张一,陈宇飞..鼠尾草提取物对腊肉品质和抗氧化性能的影响[J].中国食品添加剂,2017,(2):140-143,4.基金项目
粮油食品深加工吉林省高校重点实验室科研项目(吉高校重点实验室科合字[2017]第017号)吉林工商学院院级科研项目(吉林工商学院科合字[2017]第007号). （吉高校重点实验室科合字[2017]第017号）
