食品与机械2017，Vol.33Issue(8)：155-158,4.DOI:10.13652/j.issn.1003-5788.2017.08.034
洋葱皮提取物对西式香肠抗氧化及品质的影响
Effects of onion peel extract on antioxidant and quality of western sausage
许美娜 1陈乃阳 1牟柏德 1王增凯 1于帅 1崔泰花 2李官浩3
作者信息
- 1. 延边大学食品研究中心,吉林延吉133000
- 3. 延边大学农学院,吉林延吉133000
- 折叠
摘要
Abstract
The effects of acid value,peroxide value and thiobarbituric acid value on the degree of lipid oxidation during the storage process were observed.The quality and flavor of the onion skin extract were determined by color difference and whole texture analysis.The effects of onion peel extracts on the color,texture and oxidative sta bility of western sausages were investigated.The results showed that the addition of onion peel extract is 0.5％,which not only inhibits the oxidation of fat,but also improves the color of western sausages,reduces the hardness,elasticity and chewiness of western sausages.关键词
洋葱皮提取物/西式香肠/脂肪氧化Key words
onion peel extract/western sausage/fat oxidation引用本文复制引用
许美娜,陈乃阳,牟柏德,王增凯,于帅,崔泰花,李官浩..洋葱皮提取物对西式香肠抗氧化及品质的影响[J].食品与机械,2017,33(8):155-158,4.
