干燥鸡胸肉宠物食品护色研究

为研究干燥鸡胸肉宠物食品在生产和贮藏过程中的颜色变化,减少因颜色变化引起的产品质量问题,采用三因素二次通用旋转组合设计,研究二丁基羟基甲苯(BHT)、柠檬酸和焦亚硫酸钠3种抗氧化剂对干燥鸡胸肉干贮藏过程中颜色变化影响规律。结果表明,BHT的护色效果最好,焦亚硫酸钠的护色效果次之,柠檬酸的护色效果最差。复配试验结果表明,0.02% BHT、0.10%柠檬酸、0.05%焦亚硫酸钠的组合配方护色效果最好,可有效改善干燥鸡胸肉宠物食品在生产和贮藏过程中颜色变化问题。

Color Preservation Technique of Dried Chicken Breast for Pet Food

This study aimed to characterize the color change of dried chicken breast for pet food during production and storage, and to develop techniques that can effectively control the product quality problems associated with color change. A comparative test on color preservation efficacy of three antioxidants, including butylated hydroxytoluene (BHT), citric acid and sodium pyrosulfite, during the storage process of dried chicken breast was conducted via three- factor quadratic general rotary unitized design method. The results of single factor test showed that the best color preservation performance was observed in BHT followed by sodium pyrosulfite, and that of citric acid was the worst; the compound test results demonstrated that the combination of 0. 02% BHT, 0. 10% citrate acid and 0. 05% sodium pyrosulfite displayed the best color preservation efficacy and could effectively alleviate the problem of color change during the production and storage of dried chicken breast for pet food.