Position: Home > Articles > Antioxidant Effect of BHT on Prepared Chicken Livers under Simulated Circulation Conditions
FOOD SCIENCE
2010,31
(12)
244-246
BHT对调理鸡肝流通过程中抗氧化效果的研究
作 者：
孙灵霞;赵改名;柳艳霞;张秋会;蔡浩帅
单 位：
河南农业大学食品科学技术学院
关键词：
调理鸡肝;BHT;过氧化值;酸价;硫代巴比妥酸值
摘 要：
以调理鸡肝为研究对象,研究调理肉制品在流通过程中的脂肪氧化情况以及不同二丁基羟基甲苯(BHT)添加量的抗氧化效果。分别以添加量为0.05、0.10、0.15g/kg和0.20g/kg的BHT抗氧化剂溶液处理调理鸡肝,然后在冻藏和冷藏的变温条件下贮藏,以模拟流通环境,通过测定其不同贮藏时期的酸价(acid value,AV)、过氧化值(peroxide value,POV)和硫代巴比妥酸值(thiobarbituric acid value,TBA)来判定其脂肪氧化的程度及BHT的抗氧化效果。结果显示:脂肪氧化主要发生在贮藏前30d,30d后进入脂肪氧化后期;4个BHT抗氧化剂溶液处理组中抗氧化效果最好的是BHT添加量为0.15g/kg的BHT抗氧化剂溶液。
译 名：
Antioxidant Effect of BHT on Prepared Chicken Livers under Simulated Circulation Conditions
作 者：
SUN Ling-xia,ZHAO Gai-ming*,LIU Yan-xia,ZHANG Qiu-hui,CAI Hao-shuai(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
关键词：
prepared chicken liver;BHT;peroxide value;acid value;thiobarbituric acid value
摘 要：
Prepared chicken livers were treated with different doses of BHT,i.e.,0.05,0.10,0.15 g/kg and 0.20 g/kg,followed by storage under frozen and refrigerated temperature conditions as simulated circulation environments.Lipid oxidation in the treated chicken livers were evaluated by determining acid value(AV),peroxide value(POV) and thiobarbituric acid value(TBA) after different storage periods.Results showed that lipid oxidation occurred mainly in the first 30 days and after 30 days,the late period of lipid oxidation began.And 0.15 g/kg had the best antioxidant effect among four doses tested.
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