摘要
[目的]探讨不同种类抗氧化剂的抗氧化能力及其保持冷冻干燥牛肉新鲜度和改善色泽的效果。[方法]用不同浓度的异抗坏血酸钠、维生素E、茶多酚3种抗氧化剂在牛肉冷冻干燥工艺过程中处理牛肉,测定冷冻干燥牛肉中TBA值、丙二醛(MDA)含量、总菌数和色泽。[结果]试验表明,单因素试验中3种抗氧化剂均有抗氧化效果,但浓度不同其抗氧化作用差异较大;0.4 g/kg异抗坏血酸钠单独使用抗化效果比较明显,增大浓度后效果没有明显提升,而维生素E既经济又有效的浓度则为40 mg/kg、茶多酚为800 mg/kg;同时经试验证明3种抗氧化剂复合使用时效果比单独使用时好,最佳复合抗氧化组复合比例为异抗坏血酸钠∶维生素E∶茶多酚为0.3 g/kg∶40mg/kg∶500 mg/kg。[结论]研究可为延长冷冻干燥牛肉保质期提供参考依据。
[Objective]To discuss anti-oxidative ability and functions of maintaining freshness and improving color of freeze-dried beef by different kinds of anti-oxidant.[Method]A study was conducted to determine the effects of sodium erythorbate,vitamin E and tea polyphenol supplementation on freeze-dried beef. The three natural anti-oxidants were added in process of freeze-dry with different concentration,and then the TBA value,MDA content,total number of contaminative microorganisms and color were detected.[Result]The results showed that three anti-oxidants had significant anti-oxidative effects on freeze-dried beef when they were used singly,but the function is different with different concentration in process. The best anti-oxidative effect of sodium erythorbate concentration is 0. 4 g/kg,vitamin E 40 mg/kg,tea polyphenol concentration is 800 mg/kg. The anti-oxidative effect of three natural anti-oxidants compound was better than that of single anti-oxidant,and the optimal constituent was 0. 3 g/kg Sodium erythorbate,40 mg/kg vitamin E and 500 mg/kg tea polyphenol orthogonal experiment.[Conclusion] The study can provide reference basis for prolonging the shelf life of freeze-dried beef.
出处
《安徽农业科学》
CAS
2015年第7期296-298,共3页
Journal of Anhui Agricultural Sciences
