茶黄素和脂溶性茶多酚对牛肉棒的抗氧化护色作用

Antioxidant and color-protecting effect of theaflavins and lipid-soluble tea polyphenols on beef sticks

筛选出茶黄素和脂溶性茶多酚作为天然食品添加剂加入牛肉棒,测定不同处理的牛肉棒酸价、过氧化值以及色值L、a、b的评价,通过各指标综合评价分析,研究茶黄素和脂溶性茶多酚抗氧化及护色作用。在40℃,50%RH的条件下,0.15%茶黄素和脂溶性茶多酚牛肉棒货架期为50 d,而对照样货架期为30 d,添加茶黄素和脂溶性茶多酚货架期足足延长了20 d。在20℃,50%RH条件下对照组牛肉棒的货架期为120 d,0.15%混合配方牛肉棒的货架期为200 d,货架期延长了80 d。

Based on the analysis of the physicochemical indexes（acid value, peroxide value, and chromatic aberration L, a and b） and sensory indexes（tissue, color, odora）, the optimum combination of theaflavins and lipid-soluble tea polyphenols was determined by fuzzy synthetic evaluation. 0.15% theaflavins exhibited the strongest antioxidant and protecting-color effect on beef sticks. The shelf life（40 ℃, 50% relative humidity） of beef sticks produced under the optimum formula was 50 days, which was extended for 20 days compared with that of the control group（30 days）. Based on Arrhenius experience formula, the shelf life（20 ℃, 50% relative humidity） of beef sticks produced under the optimum formula was 200 days.