食品科学2021，Vol.42Issue(4)：94-99,6.
绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响
Incorporation of Green Tea Extract and Partial Replacement of Fat to Modify the Quality and Lipid Oxidative Stability of Reduced-Fat Pork Sausage
摘要
Abstract
Reduced-fat sausages were manufactured with 50％ substitution of pork back-fat by either unpre-emulsified or pre-emulsified commercial canola oil combined with green tea extract (100 and 1000 mg/kg). Textural properties and lipidoxidative stability (expressed as thiobarbituric acid reactive substances value) of cooked products were analyzed. The partial replacement of animal fat with vegetable oil did not compromise the color (lightness and redness), hardness or deformability, and significantly improved oxidative stability (P < 0.05). However, the oil substitution aggravated cooking loss and markedly decreased the breaking force. Pre-emulsification alleviated the texture deterioration induced by fat replacement. Addition of green tea extract, independent of dosage, almost completely inhibited lipid oxidation in sausages during storage. However, green tea extract at 1000 mg/kg tended to disrupt the texture properties, although no statistically significant difference (P > 0.05) was observed.关键词
低脂香肠/色差/蒸煮损失/质构/脂肪氧化Key words
reduced-fat sausages/color/cooking loss/texture/lipid oxidation分类
轻工纺织引用本文复制引用
曹云刚,李颖,郭安琪,熊幼翎..绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响[J].食品科学,2021,42(4):94-99,6.基金项目
USDA National Institute of Food and Agriculture, USA(Hatch project 1005724) （Hatch project 1005724）
国家自然科学基金青年科学基金项目(31801480) （31801480）
陕西省科技厅自然科学基础研究计划项目(2019JQ-397) （2019JQ-397）
