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可食性涂膜对干腌培根加工过程中脂质氧化及色泽的影响
发表时间：2013-10-15 浏览量：1358 下载量：597
| 全部作者： | 何立超，靳国锋 |
| 作者单位： | 华中农业大学楚天学院；华中农业大学食品科学技术学院 |
| 摘 要： | 针对干腌培根风干成熟过程中水分散失及脂肪氧化严重的问题，分别采用可食性的壳聚糖和海藻酸钠对腌制结束后的培根肉进行涂膜处理，以期降低培根风干成熟过程中水分的散失和脂肪的氧化。同时对2种不同涂膜材料的保水、抗氧化效果进行比较。实验结果表明：腌制结束后在培根肉表面涂膜处理可以显著降低风干成熟过程中产品水分的散失和肌肉脂质的氧化，其中壳聚糖涂膜组的保湿效果优于海藻酸钠涂膜组，而其抗氧化效果差异不明显。 |
| 关 键 词： | 食品科学技术基础学科；款冬花；抗氧化；糖尿病；α-葡萄糖苷酶；Caco-2细胞 |
| Title： | Effect of edible coating on the lipid oxidation and color of dry-cured bacon during processing |
| Author： | HE Lichao, JIN Guofeng |
| Organization： | Chutian College, Huazhong Agricultural University; College of Food Science and Technology, Huazhong Agricultural University |
| Abstract： | Based on the severe moisture loss and lipid oxidation in bacon during drying-ripening, chitosan and sodium alginate edible coatings were separately used after the curing of bacon in order to reduce the moisture loss and lipid oxidation of bacon during drying-ripening period. The moisture keeping and antioxidant efficiencies of two different coatings were also compared. The results showed that coating the bacon with edible chitosan and sodium alginate after curing could significantly reduce the moisture loss and lipid oxidation of bacon during drying-ripening period; the moisture keeping efficiency of chitosan coating was better than sodium alginate coating, but their antioxidant effect was not significantly different. |
| Key words： | basic subject of food science and technology; dry-cured bacon; chitosan; sodium alginate; lipid oxidation; moisture |
| 发表期数： | 2013年10月第19期 |
| 引用格式： | 何立超，靳国锋. 可食性涂膜对干腌培根加工过程中脂质氧化及色泽的影响[J]. 中国科技论文在线精品论文，2013，6（19）：1881-1885. |
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