抗氧化剂对金华火腿抗氧化效果的研究

Effect of Antioxidant on Antioxidation of Jinhua Ham

通过风干前对金华火腿进行抗氧化剂处理,测定成熟结束和后熟结束后肌肉的各项氧化指标的变化情况,研究其抗氧化效果。结果表明:成熟结束时0.03%茶多酚处理的抗氧化效果不明显,0.05%茶多酚的抗氧化效果最好,火腿的过氧化值、TBA、酸价等指标均小于空白组。后熟结束时0.03%茶多酚处理的各项氧化指标显著低于0.05%茶多酚处理和0.03%茶多酚+0.02%VE处理,0.03%茶多酚处理效果最好。

mature and that 0.05 % Jinhua ham was deal with antioxidants before drying and determined the oxidant indexes after post mature. Effect of different treatments on anti-oxidation was discussed. The results showed tea polyphenol was better than 0.03% tea polyphenol for mature ham, the peroxide, TBA and acidity value of this treatment were smaller than the control. However, 0.05% tea polyphenol was better in the post mature ham than 0.03% tea polyphenol ＋0.02% VE and 0.03% tea polyphenols.