[1]李凤霞.不同腌制条件对调理鸡排过氧化值和酸价的影响[J].中国调味品,2019,(08):17-21.
　Effects of Different Curing Conditions on Peroxide Value and Acid Value of Prepared Chicken Chops[J].CHINA CONDIMENT,2019,(08):17-21.
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不同腌制条件对调理鸡排过氧化值和酸价的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年08期
页码:
17-21
栏目:
出版日期:
2019-08-20

文章信息/Info

Title:
Effects of Different Curing Conditions on Peroxide Value and Acid Value of Prepared Chicken Chops
作者:
李凤霞
文献标志码:
A
摘要:
以速冻鸡胸肉为材料，考察腌制方式与条件对调理鸡排过氧化值和酸价的影响。结果表明：复配香辛料能显著延缓调理鸡排的过氧化值和酸价，香辛料提取液抗氧化和酸败的效果最好；最佳腌制条件为：采用1.5 h浸提的香辛料浸提液、腌制1.5 h、在4℃下贮藏。在此腌制条件下，复配香辛料呈现出优良的抗氧化和酸败的效果。
Abstract:
Using frozen chicken breast as material, the effects of curing methods and conditions on peroxide value and acid value of prepared chicken chops were investigated.The results showed that compound spices could significantly delay the peroxide value and acid value of prepared chicken chops, and spice extract had the best antioxidant and antirancidity effects; The optimum curing conditions were as follows: 1.5 h of spice extract, 1.5 h of curing and 4℃ of storage. Under this curing condition, the compound spices showed excellent antioxidant and antirancidity effects.
更新日期/Last Update: 2020-06-22