牛至精油对腌腊肉感官及脂肪氧化的影响
Effect of oregano essential oil on sensory and fat oxidation of cured meat
严红兵 1汪燕娥1
作者信息
- 1. 杭州大康腌腊食品有限公司,浙江杭州 310000
- 折叠
摘要
为探究牛至精油对传统腌腊肉制品感官品质及脂肪氧化的影响,当牛至精油添加量为0,0.5,1.0,1.5 g/kg时,分别测定腌腊肉的感官、色值和过氧化值在储存期间的变化,结果显示:由于牛至精油具有独特的香气,将其添加到腌腊肉中可以提高腌腊肉的感官品质;牛至精油还可以减缓L*,a*,b*值的变化,降低储存期间的色差ΔE;添加牛至精油后,腌腊肉的过氧化值降低,并且其在储存期间的上升趋势随牛至精油添加量的增加而减缓,说明牛至精油可以提高腌腊肉的抗氧化能力.研究结果表明:当牛至精油添加量为1.0 g/kg时,腌腊肉的抗氧化能力最强并能保持较高的感官品质.
Abstract
In order to investigate the effect of oregano essential oil on the quality of traditional cured meat,the sensory,color and peroxide values of cured meat with different oregano essential oil contents(0,0.5,1.0,1.5 g/kg)were determined.The results showed that the addition of oregano essential oil significantly enhanced the sensory quality of cured meat attributed to its unique aroma.Additionally,the oil played a role in retarding alterations in the L*,a*and b*values,thereby mitigating the color disparity(ΔE)during storage.The peroxide value of the cured meat exhibited a decline,and the upward trajectory during storage was notably decelerated with the inclusion of oregano essential oil,underscoring its efficacy in enhancing antioxidant capabilities.The cured meat with the addition of 1.0 g/kg oregano essential oil demonstrated superior antioxidant effects while maintaining a heightened sensory quality.
关键词
腌腊肉/牛至精油/感官/抗氧化Key words
cured meat/oregano essential oil/sensory/antioxidant引用本文复制引用
出版年
2024
NETL
NSTL
万方数据