發(fā)布時(shí)間：2018-01-11 23:32

  本文關(guān)鍵詞：洋蔥皮提取物對(duì)西式香腸抗氧化及食用品質(zhì)影響研究　出處：《延邊大學(xué)》2017年碩士論文　論文類(lèi)型：學(xué)位論文

  更多相關(guān)文章： 洋蔥皮提取物 西式香腸 脂肪氧化 品質(zhì)

【摘要】：本試驗(yàn)以西式香腸為主要研究對(duì)象,探討西式香腸中添加洋蔥皮提取物(OPE)抑制脂肪氧化效果及對(duì)其食用品質(zhì)的影響,旨在延長(zhǎng)西式香腸的貨架期。本試驗(yàn)將西式香腸分為空白對(duì)照組、陽(yáng)性對(duì)照組、OPE0.1組、OPE0.3組、OPE0.5組5個(gè)組。試驗(yàn)過(guò)程中測(cè)定香腸的脂肪氧化指標(biāo)、食用品質(zhì)指標(biāo)。結(jié)果如下:1.OPE體外抗氧化活性研究OPE具有良好的DPPH自由基能力,作用效果在BHT與Vc之間。OPE的還原能力和ABTS自由基清除能力有一定影響,但是低于BHT與Vc。2.OPE對(duì)西式香腸脂肪氧化的影響西式香腸的過(guò)氧化值(POV)在貯藏期間呈現(xiàn)上升趨勢(shì),在第4,7,9 d時(shí)OPEo.5組的POV值與TBARS值顯著低于空白對(duì)照組(P0.05),但與陽(yáng)性對(duì)照組沒(méi)有顯著性差異(P0.05)。在貯藏過(guò)程中,OPE添加組揮發(fā)性鹽基氮(TVB-N)與菌落總數(shù)均低于空白對(duì)照組,且在第9d時(shí)OPEo.5組顯著低于空白對(duì)照組(P＜0.05)。3.OPE對(duì)西式香腸食用品質(zhì)的影響與空白對(duì)照組和陽(yáng)性對(duì)照組相比,OPEo.5組的亮度值顯著降低(P＜0.05),紅色度顯著增高(P＜0.05);貯藏期間香腸的pH值和水分活度沒(méi)有顯著變化(P0.05);OPE可以降低西式香腸的硬度和咀嚼性,添加量為0.5%時(shí)硬度和咀嚼性最低(P0.05);OPE對(duì)西式香腸的感官評(píng)價(jià)沒(méi)有顯著影響(P0.05);綜上所述,添加西式香腸中的OPE濃度為0.5%時(shí)效果最佳。具有良好的自由基清除能力;OPE可以抑制西式香腸的脂肪氧化,抑制微生物的生長(zhǎng)繁殖,延長(zhǎng)西式香腸的貯藏期。
[Abstract]:In this experiment, Western sausage was used as the main research object to study the effect of adding onion skin extract (OPE) on fat oxidation and its edible quality in western sausage. In order to prolong the shelf life of western sausage, this experiment divided western sausage into blank control group, positive control group OPE0.1 group and OPE0.3 group. The fat oxidation index of sausage was measured in 5 groups of OPE0.5 group. Results: 1.The antioxidant activity of OPE in vitro was studied. OPE has good DPPH free radical ability. The reduction ability of .OPE between BHT and VC and the scavenging ability of ABTS free radical were affected to some extent. However, the effect of BHT and Vc.2.OPE on lipid oxidation of western sausage was lower than that of Vc.2.OPE. The peroxide value (POV) of western sausage showed an increasing trend during storage. The POV and TBARS values of OPEo.5 group were significantly lower than those of the control group at 9 days, but there was no significant difference between the OPEo.5 group and the positive control group during storage. The total number of volatile base nitrogen (TVB-N) and colony in OPE supplementation group were lower than that in control group. On the 9th day, the effect of OPEo.5 group on the edible quality of western sausage was significantly lower than that of the blank control group (P < 0.05). 3. Compared with the blank control group and the positive control group, the effect of OPE on the edible quality of western sausage was significantly lower. In OPEo.5 group, the brightness value decreased significantly (P < 0.05), and the red degree increased significantly (P < 0.05). There was no significant change in pH value and water activity of sausage during storage. The hardness and chewiness of western sausage were decreased by OPE, and the hardness and chewiness were the lowest when the addition amount was 0.5. OPE had no significant effect on sensory evaluation of western sausage. To sum up, when the concentration of OPE in western sausage was 0.5, the effect was the best, and it had good free radical scavenging ability. OPE can inhibit the fat oxidation of western sausage, inhibit the growth and reproduction of microorganism, and prolong the storage period of western sausage.
【學(xué)位授予單位】：延邊大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類(lèi)號(hào)】：TS251.65

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