鼠尾草精油对腊肉感官品质和抗氧化性能的影响

Effects of Sage Essential Oil on Sensory Quality and Antioxidative Ability of Chinese Bacon

文章研究了鼠尾草精油的添加量对腊肉感官品质和抗氧化性能的影响,对不添加任何抗氧化剂的腊肉和添加了人工合成抗氧化剂BHT的腊肉的感官品质和抗氧化性能也进行了测试。感官评定实验显示:添加鼠尾草精油和BHT都会提高腊肉的色泽,但会轻微降低腊肉原有的香气和滋味,鼠尾草精油还可以提高腊肉的质地,降低腊肉的硬度。过氧化值测定和脂肪氧化程度测定实验显示鼠尾草精油和BHT都可以提高腊肉的抗氧化能力,由于人工合成抗氧化剂添加量的限制,实验中鼠尾草精油的抗氧化能力均高于人工合成抗氧化剂BHT。综合实验结果,鼠尾草精油的最佳添加量是0.10%,添加0.10%鼠尾草精油的腊肉可以明显提高抗氧化能力,同时还保持较高的感官品质。

The effects of sage essential oil on sensory quality and antioxidative ability of Chinese bacon are studied, Chinese bacon without antioxidant and with synthetic antioxidant BHT is used as contrast. Sensory evaluation experiment shows that sage essential oil and BHT can improve the color and luster of Chinese bacon, but decrease the fragrance and taste slightly. The sage essential oil also can reduce Chinese bacon＇s hardness. The peroxide value and fat oxidation degree experiment results show that sage essential oil and BHT can improve Chinese bacon＇s antioxidant capacity obviously. Because of the limitation of synthetic antioxidanfs additive amount, the antioxidative capacity of sage essential oil is higher than that of BHT. The best additive amount of sage essential oil is 0. 10%, it could make Chinese bacon have good sensory quality and higher antioxidative ability.