复配天然抗氧化剂在川味香肠中的应用

摘要

Three natural antioxidants approved by the Chinese national standard for use, including tea polyphenols （TP）, phytic acid and licorice root antioxidant （LRA）, were individually added to Sichuan style sausage at different ratios to investigate their effects on TBARS and POV values of Sichuan style sausage. Further, an orthogonal array design was employed to determine optimal formulation of the antioxidants based on sensory evaluations. The optimal levels of TP, phytic acid and LRA were 0.35, 0.15 g/kg and 0.1 g/kg, respectively. The resultant sausage scored the highest sensory evaluation score.%使用国家标准中允许添加的3种天然抗氧化剂：茶多酚（TP）、植酸和甘草抗氧化物（LRA）。将其按照不同比例添加入川味香肠中，通过单因素试验和正交试验及感官评定优化3种天然抗氧化剂在川味香肠中复配比例。复配天然抗氧化剂最佳组合为：茶多酚0．35g／kg、植酸0．15g／kg和甘草抗氧化物0．1g／kg，此条件下制备的川味香肠的感官评定得分最高。