肉类研究2017，Vol.31Issue(12)：17-22,6.DOI:10.7506/rlyj1001-8123-201712004
天然抗氧化剂对不同热加工方式牛肉制品脂肪氧化的影响
Effect of Different Natural Antioxidants on Lipid Oxidation in Beef Products with Different Thermal Processing
摘要
Abstract
The nutritional value of lipids depends on their fatty acid composition. Under aerobic conditions, thermal processing will accelerate lipid oxidation and change its fatty acid composition thereby reducing its nutritional value. This study aimed to analyze the effect of different natural antioxidants including tea polyphenol (TP), antioxidants of glycyrrhiza (AOG), rosemary extract (RE), antioxidant of bamboo leaves (AOB) and sodium phytate (SP) on lipid oxidation in beef products with different thermal processing (at 80, 100, 121 and 150 ℃). Lipid oxidation was evaluated by determining changes in fatty acid composition using gas chromatography-mass spectrometry (GC-MS). The results indicated that all natural antioxidants had different inhibitory effects on lipid oxidation in various beef products. There was a significant difference (P < 0.05) in efficacy among various natural antioxidants under the same thermal processing conditions. TP was the most effective for beef products processed at 80 and 100 ℃, resulting in maximum contents of total fatty acids, total unsaturated fatty acids and polyunsaturated fatty acids, whereas AOB and RE were the most effective for beef products processed at 150 ℃.关键词
牛肉制品/天然抗氧化剂/脂肪氧化/脂肪酸Key words
beef products/natural antioxidants/lipid oxidation/fatty acids分类
轻工纺织引用本文复制引用
刘梦,史智佳,贡慧,杨震..天然抗氧化剂对不同热加工方式牛肉制品脂肪氧化的影响[J].肉类研究,2017,31(12):17-22,6.基金项目
宁夏回族自治区科技支撑计划项目 （）
