期刊论文

Effect of Kappa-Selenocarrageenan on Quality Characteristics and Antioxidant Properties of Sausages During Storage

中文

食品科技

1005-9989

2023

48

04

127-134

本校为第一机构

氧化存在于肉制品的加工和贮藏过程中,是影响肉制品品质的重要因素。为探究硒化卡拉胶(Kappa-Selenocarrageenan,Se-K)对香肠贮藏品质及抗氧化能力的影响,扩大Se-K在肉制品领域的应用,将不同添加量的...展开更多 氧化存在于肉制品的加工和贮藏过程中,是影响肉制品品质的重要因素。为探究硒化卡拉胶(Kappa-Selenocarrageenan,Se-K)对香肠贮藏品质及抗氧化能力的影响,扩大Se-K在肉制品领域的应用,将不同添加量的Se-K(1 mg/100 g肉、5 mg/100 g肉、10 mg/100 g肉)添加到香肠中,以空白和0.1%异抗坏血酸钠作为对照组,4℃下贮藏28 d,对香肠的硒含量以及贮藏过程中pH值、离心损失、质构、蛋白质和脂质氧...

Oxidation exists in the processing and storage of meat products and is an important factor affecting the quality of meat products.In order to investigate the effect of kappa-selenocarrageenan(Se-K)on the quality characteristics and antioxidant capacity of sausage during...MORE Oxidation exists in the processing and storage of meat products and is an important factor affecting the quality of meat products.In order to investigate the effect of kappa-selenocarrageenan(Se-K)on the quality characteristics and antioxidant capacity of sausage during s...