【摘要】 研制一种复配抗氧化剂用于延长湘西香肠的保藏期。采用响应面法,以POV(过氧化值)为响应值,建立了Vc(抗坏血酸)、植酸和茶多酚对POV影响的方程模型,优选了复配抗氧化剂配方。并以TBARS(硫代巴比妥酸)值和POV为评价指标,测定了复配抗氧化剂结合真空包装对湘西香肠的实际保藏效果。茶多酚和植酸以及茶多酚和Vc之间存在抗氧化协同增效效应,Vc和植酸间无增效作用;复配抗氧化剂配方为Vc用量0.36 g/kg、植酸用量0.06 g/kg、茶多酚用量0.14 g/kg,此配方结合真空包装可使湘西香肠保藏期限达160 d。更多还原

【Abstract】 A mixed antioxidant of VC,phytic acid and tea polyphenols was tested on extending the shelf life of Xiangxi sausage. The regression equation of three antioxidants on POV( peroxide values) in Xiangxi sausage was established by response surface methodology. Using TBARS( thiobarbituric acid) value and POV as indexes,the shelf life of mixed antioxidant combined with vacuum packaging Xiangxi sausage was determined. The results showed that synergic effects existed between tea polyphenols and phytic acid and between tea polyphenols and VC,whereas no synergic effect was found between VCand phytic acid. The optimal combination of antioxidants were 0. 36 g / kg of VC,0. 06 g/kg of phytic acid,and 0. 14 g / kg of tea polyphenols. The storage time of Xiangxi sausage was improved to 160 days with the mixed antioxidant and vacuum packaging.更多还原