洋葱皮提取物对西式香肠抗氧化及食用品质影响研究

发布时间：2018-01-11 23:32

本文关键词：洋葱皮提取物对西式香肠抗氧化及食用品质影响研究　出处：《延边大学》2017年硕士论文　论文类型：学位论文

【摘要】：本试验以西式香肠为主要研究对象,探讨西式香肠中添加洋葱皮提取物(OPE)抑制脂肪氧化效果及对其食用品质的影响,旨在延长西式香肠的货架期。本试验将西式香肠分为空白对照组、阳性对照组、OPE0.1组、OPE0.3组、OPE0.5组5个组。试验过程中测定香肠的脂肪氧化指标、食用品质指标。结果如下:1.OPE体外抗氧化活性研究OPE具有良好的DPPH自由基能力,作用效果在BHT与Vc之间。OPE的还原能力和ABTS自由基清除能力有一定影响,但是低于BHT与Vc。2.OPE对西式香肠脂肪氧化的影响西式香肠的过氧化值(POV)在贮藏期间呈现上升趋势,在第4,7,9 d时OPEo.5组的POV值与TBARS值显著低于空白对照组(P0.05),但与阳性对照组没有显著性差异(P0.05)。在贮藏过程中,OPE添加组挥发性盐基氮(TVB-N)与菌落总数均低于空白对照组,且在第9d时OPEo.5组显著低于空白对照组(P＜0.05)。3.OPE对西式香肠食用品质的影响与空白对照组和阳性对照组相比,OPEo.5组的亮度值显著降低(P＜0.05),红色度显著增高(P＜0.05);贮藏期间香肠的pH值和水分活度没有显著变化(P0.05);OPE可以降低西式香肠的硬度和咀嚼性,添加量为0.5%时硬度和咀嚼性最低(P0.05);OPE对西式香肠的感官评价没有显著影响(P0.05);综上所述,添加西式香肠中的OPE浓度为0.5%时效果最佳。具有良好的自由基清除能力;OPE可以抑制西式香肠的脂肪氧化,抑制微生物的生长繁殖,延长西式香肠的贮藏期。
[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.
【学位授予单位】：延边大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS251.65

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