抗氧化剂对金华火腿储藏过程中被膜时间影响研究

Study on effects of antioxidants for envelope time of envelope process in Jin-hua ham post-storage

采用Rancimat法,通过比较110℃条件下火腿油脂的诱导时间和抗氧化系数,比较了竹叶抗氧化物(AOB)、茶多酚、维生素E和维生素C棕榈酸酯(AP)添加量为0.02%时对火腿油脂的抗氧作用,结合感官评价,研究了复配抗氧化剂对火腿被膜时间的影响。实验结果显示:添加0.02%AOB、茶多酚、VE和AP都能有效延长火腿油脂的诱导时间,VE和AP的Pf分别为2.85和3.06,表现出很好的抗氧化作用;VE和AP等量复配添加量为0.02%时对火腿油脂抗氧化效果最好;实际应用结果表明,复配抗氧化剂在被膜油脂中添加量为0.02%时可以延长被膜时间4～13d。结合感官指标,AP和AOB等量复配,添加量0.02%时,可以在保证风味的前提下,有效减少金华火腿在后期储藏过程中的涂油被膜次数,降低劳动强度。

The Purpose of this research is to extend the envelope time of envelope process in Jin - hua ham post -storage which is labor -intensive and of low efficiency. Antioxidant capacity of bamboo leaves anti -oxide（AOB）, polyphenols, Vitamin E and AP for ham fat in 0. 02% propertion was evaluated using Rancimat method under 1 10℃. Combined with sensory evaluation, effects of different composite antioxidants for envelope were compared. Experimental results showed that bamboo leaves anti -oxide（AOB）, pelyphe- nols, Vitamin E and AP in 0.02% added proportion could effectively extend the induction time of ham fat, Vitamin E and AP showed good antioxidant capacity and their Pf value were 2.85 and 3.06. There was best antioxidant effect for the ham fat when AOB compounds with AP in the same amount, and the addition of the composite antioxidant was 0.02% of the weight. The application results showed that the envelope time could be extended for 4 - 13 days when the composite antioxidant was 0.02% of the weight. Combined with senso- ry evaluation, when AOB compounds with AP in the same amount, and the addition of the composite antioxi- dant was 0.02% , it could be effective in reducing the number of envelope time in Jin - hua ham pest - stor- age, reducing the labor intensity and ensuring the flavor.