抗氧化剂对早餐肠高压后脂肪氧化的影响

Effect of antioxidants on lipid oxidation in pressure-processed chicken breakfast sausage

摘要: 为探究抗氧化剂对早餐肠高压后脂肪氧化的影响,在低温鸡肉早餐肠中添加0.05%的乙二胺四乙酸二钠(Na2EDTA)或维生素E(VE),与无添加抗氧化剂组作对比,然后进行不同强度的超高压处理(HPP,400、600MPa,20min),检测各组样品在4℃下贮藏28d各脂肪氧化指标的变化。结果表明:4℃随着贮藏时间延长,早餐肠的不饱和脂肪酸(UFA)比例逐渐减小,POV和TBA值逐渐增大。贮藏前期,脂肪氧化以一级氧化为主;后期二级氧化占主导作用。抗氧化剂Na2EDTA和VE都能在高压下提高脂肪的稳定性,且前者的抗氧化效果更佳。

Abstract: The protective effect of antioxidants against lipid oxidation in pressure-processed (400, 600MPa, 20min) chicken breakfast sausage with 0.05% Na2EDTA or Vitamine E added was investigated during chill storage for 28d by measurement of lipid peroxide values (POV) and thiobarbituric acid reactive substances (TBA) together with fatty acid composition.Results indicated that the effect of HPP on lipid oxidation was not significant without a storage time after the treatment.During the storage period, unsaturated fatty acids ratio decreased gradually, while the level of secondary lipid oxidation products increased.Both Na2EDTA and Vitamine E could enhance the stability of lipids, while the former had a relatively better protective effect.