鸡胸肉宠物食品颜色褐变的控制研究

Study on the control of color browning in chicken breast pet food

以TBHQ、脱氢乙酸钠、亚硫酸钠进行试验,研究其对鸡胸肉宠物食品颜色褐变的抑制效果。结果表明,单一护色剂试验中,TBHQ的护色效果最好,脱氢乙酸钠与亚硫酸钠的效果不明显;复配试验结果显示,质量分数为0.02%的TBHQ与质量分数为0.05%的脱氢乙酸钠复配时,可以有效抑制褐变,产品整体呈半透明状,并且维持红润色泽。

TBHQ,sodium dehydroacetate and sodium sulfite are used in the experiments to explore the inhibitory effects of chicken breast browning.The results show that TBHQ has the best color protection effect in single-use experiments,and effects of sodium dehydroacetate and sodium sulfite are not good.The results of compounding-experiments shows that 0.02% mass fraction of TBHQ with 0.05% mass fraction of sodium dehydroacetate can effectively inhibit browning,the products show semi-transparent overall and maintain red color.