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Negative consumer perceptions on synthetic food additives have resulted in an increasing industry drive for natural food ingredients,and this shift in market trends has led to the search for both traditional and novel natural antioxidants as potential inhibitors of lipid oxidation in meat products.A number of recent studies have shown that zein hydrolysates possess significant antioxidant activity in model systems.In the present study,the efficacy of a zein hydrolysate in inhibiting lipid oxidation in Chinese dry sausages during storage at room (25 ℃) and refrigerated (4 ℃) temperatures was investigated.Peroxide value (POV),acid value,and thiobarbituric acid-reactive substances (TBARS) concentration in stored sausages were monitored to assess the degree of lipid oxidation or its inhibition.