摘要
通过运用Schaal烘箱法对调味酱包作跟踪检测,证实了调味酱包包装材质对Racimat值影响极其显著,镀铝膜包装的酱包抗氧化效果明显好于透明膜,两种透明膜的抗氧化效果并没有显著差异。酱包的水分含量对Racimat值和过氧化值影响都不显著。
Through trace test on the sauce packet using the Schaal oven method,it is confirmed that packaging materials used in the sauce packet has extremely significant effect on the value of Rancimat,showing that the antioxidant effect of the sauce packaged with aluminum plating film is evidently better than that packaged with transparent film,while two kinds of transparent film have no significant differences on the antioxidant effect.In addition,moisture of the sauce packet has no significant effects on both the value of Rancimat and peroxide value.
出处
《食品科技》
CAS
北大核心
2011年第1期237-240,共4页
Food Science and Technology
关键词
调味酱包
抗氧化效果
包装材质
水分含量
sauce packet
antioxidant effect
packaging materials
moisture
