Salami sausage lipid antioxidant method

A salami sausage, anti-oxidation technology, applied in the field of food science/meat science, can solve the impact on product flavor, texture and color, the decline in the acceptability of pork sausage, the impact on product nutritional value, food value, commercial value and safety To improve the sausage color, control the quality and reduce the degree of lipid oxidation
CN110250264APending Publication Date: 2019-09-20BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Publication Date
2019-09-20

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Abstract

The invention discloses a salami sausage lipid antioxidant method, belonging to the technical field of food science / meat science. According to the method, a wheat bran extract is added into salami sausage, and the addition amount is 25-27g / kg according to the quality of the salami sausage. The wheat bran extract contains ferulic acid, arabinose and xylose, wherein the content of the ferulic acid relative to the wheat bran extract is 10-12 mg / g. A reasonable dose of the wheat bran extract rich in the ferulic acid is added into the pork salami sausage, so that the lipid oxidation degree of the sausage is effectively reduced, the color and luster of the sausage are improved to a certain extent, and the quality of the salami sausage can be better controlled.
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Description

technical field

[0001] The invention relates to a salami lipid anti-oxidation method, which belongs to the field of food science / meat science and technology. Background technique

[0002] Salami is a fermented meat product with unique flavor, comprehensive nutritional value and long shelf life. The development and production of salami suitable for domestic consumers has gradually become a new direction for the development of domestic meat products. Oxidation of fat and protein is the most important factor affecting the quality of pork salami besides microbial contamination. As an important component of pork salami products, fat affects the tenderness and juiciness of the sausage, and the slight oxidation of fat can produce volatile compounds that contribute to the enhancement of aroma and flavor characteristics. However, fat content was also associated with a higher degree of lipid oxidation during storage and reduced consumer acceptability of pork sausages due to rancidity...

Claims

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