调理肉制品炸制用油的抗氧化措施研究

Antioxidation Measures of Fried Oil Used for Prepared Meat Products

为了解决油炸类调理肉制品炸制用油易氧化变质的问题,采用响应曲面设计研究了BHT、VE、TBHQ三种抗氧化剂对炸制用油的酸价和过氧化值的影响,并对添加比例进行了优化。结果显示,三种抗氧化剂都能够显著降低炸制用油的酸价和过氧化值(p<0.05),VE与TBHQ对酸价和过氧化值表现出交互影响作用(p<0.05),VE与BHT对油脂酸价也具有交互影响作用(p<0.05);添加浓度较低时,抗氧化剂的作用相互加强,而添加浓度较高时,其作用相互抵消;得到了BHT、VE和TBHQ对油脂酸价和过氧化值影响的响应曲面回归方程。抗氧化剂添加比例的优化结果显示,BHT:VE:TBHQ配比为61.98:126.09:195.02时,炸制用油的酸价最低;配比为35.24:195.05:171.86时,过氧化值最低;配比为51.75:168.49:195.17时,酸价和过氧化值同时达到最低值,此时炸制用油的酸价为1.09,过氧化值为0.59,分别比对照组降低27.81%和90.15%。

In order to control oxidation of fried oil used for preraring meat products, experiments were designed by response surface methodology （RSM） to study the effects of BHT, VE and TBHQ on acid value （AV） and peroxidation value （POV） and find out the optimum proportion of antioxidants. The results showed that all antioxidants studied markedly reduce the value ofoil AV and POV （p〈0.05）. VE and TBHQ have interaction on oil AV and POV （p〈0.05）, while VE and BHT only have interaction on oil AV （p〈0.05）. When all antioxidants are used at low levels, their mutual effects would strengthen ,vice versa offset. Two response regression equations were obtained for describing the effects ofBHT, VE and TBHQ on oil AV and POV. According to the equations, the minimum oil AV is achieved at the antioxidant proportion of 61.98：126.09：195.02, the minimum POV at 35.24：195.05：171.86. When the proportion of the antioxidants is 51.75：168.49：195.17, both oil AV and POV reach the minimum 1.09 and 0.59, dropping by 27.81% and 90.15% respectively compared with control.