鼠尾草（Salvia officinalis）对冷藏中式香肠氧化稳定性的影响。
Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.
机构信息
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
出版信息
Meat Sci. 2013 Oct;95(2):145-50. doi: 10.1016/j.meatsci.2013.05.005. Epub 2013 May 13.
The objective of this study was to assess the effect of sage, at levels of 0.05%, 0.1% and 0.15% (w/w), on the oxidative stability of Chinese-style sausage stored at 4°C for 21 days. The results showed that inclusion of sage in sausages resulted in lower L* values (P<0.05) and higher a* values (P<0.05) compared to the control. During refrigerated storage, sausages containing sage showed significantly retarded increases in TBARS values, and in the formation of protein carbonyls (P<0.05), but showed accelerated losses of thiol groups (P<0.05). Addition of sage to the sausages at levels of 0.1% and 0.15% reduced textural deterioration during refrigerated storage (P<0.05). Sage used in this study had no negative effects on the sensory properties of sausages.
本研究旨在评估水平为 0.05%、0.1%和 0.15%（w/w）的鼠尾草对中式香肠在 4°C 下贮藏 21 天的氧化稳定性的影响。结果表明，与对照组相比，鼠尾草添加到香肠中会导致较低的 L值（P<0.05）和较高的 a值（P<0.05）。在冷藏过程中，添加鼠尾草的香肠中 TBARS 值的增加显著减缓，蛋白质羰基的形成也显著减缓（P<0.05），但巯基的损失加速（P<0.05）。在香肠中添加 0.1%和 0.15%的鼠尾草可以减少冷藏过程中质构恶化（P<0.05）。本研究中使用的鼠尾草对香肠的感官特性没有负面影响。
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