Open AccessA Study on the Application of Natural Antioxidant Lignan in Boiled and Smoked and Boiled Sausages
Author(s) -
Qiang Gao,
Yingchen Wang,
Ming Kuang,
Wenying Zhang
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/768/2/022049
Subject(s) - lignan , food science , chemistry , antioxidant , flavor , fish <actinopterygii> , antioxidant capacity , biology , organic chemistry , fishery
With fresh carp meat and black fungus as the main raw materials, black fungus and pork sausages with fish flavor and rich nutrition were made through reasonable processing based on the optimal process formula; the color, fat oxidation, odor, and rancidity of the product during storage were investigated after adding different amounts of natural antioxidant lignan; and the comparison with the blank control and analysis were carried out. The results show that the addition of 0.075% lignan had the best antioxidant effect. The TBA value and acid value of lignan-added sausages were significantly lower than those without lignan.