Spices Essential Oil Antioxidant Role Of Physical And Chemical Characteristics Of Barbecue

In this paper,study the barbecue grill flavor into the process and determine the amount of essential oil to add spice and BBQ during storage under different conditions,the impact of oil oxidation resistance of the system. Study as follows: 1.BBQ for the best processing technology:BBQ processing of the most important factor is the drying process,followed by baking time,the most unimportant factor is the baking temperature.Determined by orthogonal processing technology as barbecues, Blast incubator 65℃,drying 180min,oven 200℃,9min.2.BBQ oxidation of fat during processing.BBQ peroxide value during processing changes:Peroxide value affected by temperature.Peroxide generated at lower temperatures,at higher temperature instability,broken down into aldehydes,ketones,acids and other small molecules.TBA value change:the content of MDA in the BBQ processing the rise.When the temperature suddenly rises,a sudden increase of its content.High temperature for the formation of malondialdehyde.Acid value changes:barbecue process is a process of accumulation of acid.Acid value increases with the temperature rising.High temperature, acid value maximum.3.Fat oxidation factors:BBQ in the processing by peroxide value,TBA value and acid value of the change,know that fat oxidation affected by temperature,high temperature oxidation of fat easily.Although the barbecue took place during the processing of fat oxidation,but the oxidation parameters were not exceeded the national standard. Fat oxidation at high temperatures can form a special barbecue flavor,it has a unique flavor.So to prevent the oxidation of fat barbecue in storage phases.4.Spices main components of essential oils.Cinnamon essential oil in the main components are:cinnamaldehyde,benzoic acid methyl ester,phthalic acid has ester,phenyl acrylic acid,benzaldehyde,benzyl cinnamate,etc.;The main component of clove essential oil are:eugenol,caryophyllene acetate,phenol ester,epoxy caryophyllene,a-farnesene,phenylacetic acid ester.5.Add the barbecue spice essential oils to determine the amount of: By three indicators of change in storage to determine if the dosage of 0.012% cinnamon oil,the antioxidant effect of the best barbecue; When the dosage of 0.02% clove oil,the antioxidant effect of the barbecue the best.6.Spices Essential Oil Antioxidant test:Cinnamon and clove essential oils have a certain free radical scavenging.One cinnamon oil scavenging and superoxide anion role than the clove oil.Cinnamon oil on superoxide anion scavenging will increase as the concentration increased. Cinnamon oil on superoxide anion scavenging effect was stronger than the role of hydroxyl radical;clove essential oils on the strong hydroxyl radical scavenging effect on superoxide anion.But the optimal amount of cinnamon and cloves to hydroxyl radicals and superoxide anion scavenging effect is not the strongest,the reason may be due to free radical species and cinnamon and clove essential oils clear the mechanism caused the difference.Cinnamon and clove essential oil components in the role of free radical scavenging and antioxidant remains to be the contribution of the experimental analysis.7.Barbecue spice oil oxidation during storage in the impact factors.Storage temperature affect the formation of primary products,poor high temperature oxidation resistance;Light on the impact of higher fatty acid prices,the dark group of antioxidant activity was slightly better than see the light group;the antioxidant effect of vacuum packaging was better than ordinary packaging;boiling water sterilization group is better than no sterilization group;add 0.012% and 0.02% cinnamon oil Clove essential oil antioxidant group better than the control group.8.Barbecue after barbecue flavor and add essential oil flavor.BBQ flavor product has its unique flavor substances.Add a certain amount of cinnamon and clove essential oils on the barbecue after the product had no effect on the flavor.But also play the role of antioxidant and antimicrobial.Spices can be considered natural essential oils applied to the storage of barbecue products,for industrial applications.