牛肉肠褪色反应机制及控制

Reaction mechanism of color fading to beef ham and its control

对牛肉肠易氧化褪色的原因进行了研究，认为牛肉自身色素蛋白含量高及产品不饱和脂肪酸含量高，是造成牛肉肠易褪色的主要原因。同时，提出了用切断油脂自动氧化的链锁反应、螯合金属离子、调整ｐＨ值、减少氧化残留量等措施，来延缓产品褪色反应的进行。

This articles introduces the study of beef sausage discoloration.The main reasons that cause beef sausage oxidative discoloration are highchromoprotein content in beef and high ansaturated fatty acids content in final productes.The reaction of discoloration could be delay by suspending the chain reaction of fat autooxidation、regulating the pH of product、chelating the ious and reducing the residual of oxide.