绿茶提取物对意大利发酵香肠品质的影响 |
| |
引用本文: | 曹娟,高红亮,常忠义,林玉海.绿茶提取物对意大利发酵香肠品质的影响[J].安徽农业科学,2010,38(11):5882-5884. |
| |
作者姓名: | 曹娟 高红亮 常忠义 林玉海 |
| |
作者单位: | |
| |
基金项目: | 教育部留学回国人员启动项目 |
| |
摘 要: | 目的]寻找天然无毒的抗氧化剂,以提高香肠(Pepperoni)的抗氧化性能,延长货架期。方法]研究0.02%、0.05%、0.10%、0.50%绿茶提取物和合成抗氧化剂丁基羟基甲苯(BHT)对意大利发酵香肠(Pepperoni)在发酵过程中的TBARS值、pH值、颜色以及感官的影响。结果]添加绿茶提取物能够显著降低TBARS值(P〈0.05),0.05%绿茶提取物能将TBARS值降低20%左右,与0.02%BHT的效果近似;而对Pepperoni的pH值、颜色和感官的影响不明显。结论]绿茶提取物的最佳浓度为0.05%。
|
关 键 词: | 绿茶提取物 天然抗氧化剂 意大利发酵香肠 BHT |
Effects of Green Tea Polyphenol on Quality of Pepperoni |
| |
Institution: | CAO Juan et al (School of Life Science,East China Normal University,Shanghai 200062) |
| |
Abstract: | Objective] The study aimed to find natural and nontoxic antioxidant,enhance the oxidation resistance of Pepperoni,prolong the shelf life.Method] The effects of 0.02%GT,0.05%GT,0.10%GT and 0.50%GT on TBARS,pH value,color and sensory attributes of Pepperoni were determined.Result] Addition of green tea extract can decrease (P< 0.05) the TBARS values,and the most effective concentration was found to be 0.05%,which can reduce TBARS value by 20% and reach the effect of 0.02% BHT.The pH value,color and overall sensory quality were not significantly different (P>0.05) with the addition of green tea extract.Conclusion] The best concentration of GT was 0.05%. |
| |
Keywords: | BHT |
本文献已被 维普 万方数据 等数据库收录! |
|