摘要
肉类加工过程中,发色、护色、褪色及变色问题都是影响肉制品外观品质的重要因素。肉制品在储存和销售过程中易因光照和氧化作用而褪色。对乳化香肠的色泽在贮藏中的变化进行了研究,采用色差计对天然抗氧化剂对肉制品的护色效果进行测定。研究表明,茶多酚、迷迭香提取物、竹叶抗氧化物对香肠的色泽保持有显著影响(p<0.05)。
Color development,color retention,decoloration and discoloration are the important factors effecting appearance quality of meat products.Meat products can be bleached easily for light and oxidation in storage and selling.We analysed the change of the color of the sausage emulsion during storage.And we studied the effect of the natural antioxidants on color fixative with the colorimeter.The results showed that tea polyphenols,rosemary extract（content of 20%）,antioxidant of bamboo had significant effects on keeping the color of the emulsion-type sausage（p0.05）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期343-345,共3页
Science and Technology of Food Industry
关键词
乳化香肠
护色
色度值
emulsion-type sausage
color fixative
CIELAB
