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燕麦麸油对香肠抗氧化作用的研究

Study on antioxidant activity of oat bran oil in sausage

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【Author】 WEI Jue1,2,HAN Jing1,3,GUO Yu-rong1,LIU Zheng1,3,LIU Lei3,MA Wen-jie1,3(1.Department of Food Engineering,Shaanxi Normal University,Xi’an 710062,China;2.Department of Biology,Chengdu University,Chengdu 610106,China;3.Gansu Agricultural University,Lanzhou 730070,China)

【机构】陕西师范大学食品工程与营养科学学院；成都大学生物产业学院；甘肃农业大学食品科学与工程学院；

【摘要】将索氏法抽提的燕麦麸油加入香肠中,研究其对香肠抗氧化作用的影响,实验结果表明,加入燕麦麸油的香肠其过氧化值(POV值)、酸价(AV)以及过氧化脂质生成物(TBA),在14d的抗氧化实验中均比未加燕麦麸油的对照低;不同浓度燕麦麸油之间,酸价(AV)以及过氧化脂质生成物(TBA)比较接近,而过氧化值(POV)随着添加量增加而降低明显;此外,实验还对添加燕麦麸油的香肠进行了感官评价,添加和未添加燕麦麸油的产品之间未见明显区别。更多还原

【Abstract】 Oat bran oil,which was extracted by soxhlet apparatus with condenser,was added into Chinese sausage,and the antioxidation of sausage was studied.The results showed that the peroxide value(POV),acid value(AV),and thiobarbituric acid value(TBA)were lower for added sausage than for no added sausage(CK)during fourteen testing days.The AV and TBA were closer for different concentration of oat bran oil added.POV decreased with concentration of oat bran oil of increasing.Sensory evaluation showed that an application of oat bran oil in sausage had no adverse effects on organoleptic quality.更多还原

【关键词】燕麦麸油；香肠；抗氧化；
【Key words】 oat bran oil； sausage； antioxidation；

【基金】国家教育部“春晖计划”科研项目

【文献出处】食品工业科技 ,Science and Technology of Food Industry , 编辑部邮箱 ,2009年04期

【分类号】TS251.65
【被引频次】7
【下载频次】261

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