摘要
以氧化诱导时间为评价指标,研究了脂溶性迷迭香抗氧化剂对6种食用油的抗氧化作用,同时将脂溶性迷迭香抗氧化剂应用到生鲜猪肉中,研究其对生鲜猪肉的保鲜效果。结果表明:脂溶性迷迭香抗氧化剂对鱼油、亚麻籽油、葵花籽油、米糠油、山茶油和椰子油的抗氧化效果呈现剂量效应关系,0.70%脂溶性迷迭香抗氧化剂对6种食用油的抗氧化最好,强于0.02%BHT;脂溶性迷迭香抗氧化剂对椰子油的抗氧化效果最佳。将脂溶性迷迭香抗氧化剂添加到生鲜猪肉中,能有效减缓生鲜猪肉在储藏过程中TBA值的上升和pH的下降,抑制生鲜猪肉中微生物的生长,延缓其氧化和腐败变质。
The antioxidant effect of fat-soluble rosemary antioxidant on six kinds of edible oil were evaluated using oxidation induction time as evaluation index,and the effects of fat-soluble rosemary antioxidant on preservation of fresh pork were studied. The results showed that fat-soluble rosemary antioxidant showed a dose-dependent antioxidant effect on fish oil,flaxseed oil,sunflower seed oil,rice bran oil,oil-tea camellia seed oil and coconut oil,and adding 0. 70% fat-soluble rosemary antioxidant showed the best antioxidant effect,and higher than 0. 02% BHT. Fat-soluble rosemary antioxidant exhibited the highest antioxidant effects on coconut oil. The adding of fat-soluble rosemary antioxidant to fresh pork could effectively inhibit the increase of TBA, the decline of pH and the growth of microorganisms in fresh pork,and thus could delay the oxidation and spoilage of fresh pork.
作者
吕雯雯
王文庆
吴华
王春岭
陈晓迪
许敏
肖俊松
LVWenwen;WANG Wenqing;WU Hua;WANG Chunling;CHEN Xiaodi;XU Min;XIAO Junsong(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Henan Shangjia Agricultural Technology Development Co.,Ltd.,Pingdingshan 467300,Henan,China;School of Science,Beijing Technology and Business University,Beijing 100048,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2021年第3期142-148,共7页
China Oils and Fats
基金
国家科技支撑计划项目(2016YFD0400801)
北京工商大学研究生院2020年研究生科研能力提升计划项目资助。
