[1]孙灵霞,赵改名.八角茴香油对鸡肉糜脯的抗氧化及抑菌作用研究[J].中国调味品,2019,(08):81-83.
　Antioxidation and Antibacterial Activity of Star Anise Oil on Dried Chicken Slice[J].CHINA CONDIMENT,2019,(08):81-83.
点击复制

八角茴香油对鸡肉糜脯的抗氧化及抑菌作用研究()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年08期
页码:
81-83
栏目:
出版日期:
2019-08-20

文章信息/Info

Title:
Antioxidation and Antibacterial Activity of Star Anise Oil on Dried Chicken Slice
作者:
孙灵霞; 赵改名
文献标志码:
A
摘要:
通过测定鸡肉糜脯贮藏过程中酸价、过氧化值、硫代巴比妥酸值（Thiobarbituric acid value, TBA ）和菌落总数的变化，研究八角茴香油对鸡肉糜脯的抗氧化及抑菌作用。结果表明：在4℃和25℃贮藏时，添加八角茴香油鸡肉糜脯的酸价、过氧化值、TBA值及菌落总数随贮藏时间的延长均低于空白组，八角茴香油对鸡肉糜脯的脂肪氧化和腐败变质具有一定的抑制作用。25℃贮藏时八角茴香油添加前后鸡肉糜脯TBA值差异显著，说明贮藏温度较高时八角茴香油的抗氧化效果更为明显。
Abstract:
In order to investigate the effects of star anise oil on the antioxidation and antibacterial of dried chicken slice, acid value, peroxide value, thiobarbituric acid value and aerobic bacterial were measured during storage. The results showed that the oxidation indexes and aerobic bacterial of dried chicken slice treated with star anise oil were lower than that of the control group when stored at 4℃ and 25 ℃. Star anise oil had inhibitory effect on fat oxidation and spoilage of dried chicken slice. The TBA value of dried chicken slice treated with star anise oil was significantly higher than the blank group w hen stored at 25℃. The antioxidant effect of star anise oil was more obvious at higher storage temperature
更新日期/Last Update: 2020-06-22