维生素E脂质体对猪肉制品品质的影响

Effects of Liposomal Vitamin E on Pork Products

摘要:

本文通过研究添加维生素E脂质体、非脂质体维生素E混合物的猪肉制品在4 ℃贮藏条件下过氧化值、酸价、TBA值变化的趋势分析，研究维生素E脂质体在肉制品中的抗氧化特性。结果表明，维生素E脂质体在猪肉制品中有较好的抗氧化性能，贮藏10 d后，与对照组相比，虽然酸价差别不大，但过氧化值约降低了18%，TBA值约降低了16%。

Abstract:

Pork products samples subjected to vitamin E liposome or non-liposomal vitamin E treatment and then stored under the temperature of 4 ℃ were prepared. Through the trend analysis of the peroxide value, acid value and TBA value of the pork products samples, it were found that the liposomes vitamin E in pork products have good antioxidation effects. Storage after 10 days, compared with the control, although acid value difference is small, but peroxide value low about 18% and TBA value low about 16%.