摘要
以怀菊叶黄酮为研究对象,考察其对低温香肠在贮藏期间氧化过程的抑制作用。结果表明,怀菊叶黄酮加入低温香肠中,能显著降贮藏期间低温香肠的CD、TBARS和羰基升高,并且随着加入量的增大抑制效果增强。
In this research, Huai chrsanthemum leaves flavonoids was chosen as a research object and its antioxidation effect against low -temperature sausage during storage was studied. The results revealed that, when added into low- temperature sausage, Huai chrsanthemum leaves flavonoids could significantly reduce the content of CD, TBARS and carbonyl groups during low -temperature storage. Furthermore, the antioxidative effect was enhanced when the content of Huai chrsanthemum leaves flavonoids was increased.
出处
《肉类工业》
2010年第8期35-37,共3页
Meat Industry
关键词
怀菊叶黄酮
低温香肠
抗氧化
Huai chrsanthemum leaves flavonoids
low- temperature sausage
antioxidation
