Food and Fermentation Industries

Effects of Different Antioxidants and Their Composites on Color Property of Natural Casings

  • Ge Qing-feng~ ,
  • Cui Bao-wei~ ,
  • Yu Hai ~ ,
  • Wu Man-gang~ ,
  • Wang Jie~ ,
  • Wang Zhi-jun~
Expand

Online published: 2011-11-25

Abstract

Three type of antioxidant with different concentrations were individually applied in the study of fat oxidation and color property of nature casings.The result showed;0.005%BHT,0.02%VE and 0.005%sodium erythorbate had a good effect to inhibit fat oxidation and to protect color fading than other testing groups.Mixture design methodology was used to optimize antioxidant composites formula,the proportion of every antioxidant were limited in the range of 0.005%to 0.01%.The regression model of relationship between proportion and color rate of K_(δE) was also established.The result were that treated with the combination of 0.005%BHT,0.01%VE and 0.005%sodium erythorbate,K_(δE) was the smallest and casing's color was the best.

Cite this article

Ge Qing-feng~ , Cui Bao-wei~ , Yu Hai ~ , Wu Man-gang~ , Wang Jie~ , Wang Zhi-jun~ . Effects of Different Antioxidants and Their Composites on Color Property of Natural Casings[J]. Food and Fermentation Industries, 2011 , 37(11) : 81 -85,90 . DOI: 10.13995/j.cnki.11-1802/ts.2011.11.031

Outlines

/