Effects Of Onion Skin Extract On Antioxidant And Edible Quality Of Western Sausage

In this study,Western-style sausage was used as the main research object to explore the effect of adding onion skin extract(OPE)in western flavor to inhibit the effect of fat oxidation and its quality.It aims to prolong the shelf life of western sausage,Industrial field of use and development of the theoretical basis.Western stylesausages were randomly divided into blank control group,positive control group,OPE0.1 group,OPE0.3 group and OPE0.5 group.Determination of fat oxidation index,quality index of sausage during the experiment.The results are as follows:1.OPE in vitro antioxidant test:OPE has a good DPPH free radicals,the effect of 2,6-di-tert-butyl-4-methyl phenol(BHT)and vitamin C between.OPE reduction ability and total antioxidant(ABTS)ability have some effect,but lower than BHT and Vc.2.Effects of OPE on Lipid Oxidation of Western Sausages:The values of POV and TBARS in the OPE0.5 group were significantly lower than those in the blank control group at 4,7,9 days(P<0.05),but there was no significant difference with the positive control group(P>0.05).3.OPE on the quality of Western sausage:Compared with the blank control group and the positive control group,the brightness value of the OPE0.5 group was significantly decreased and the red color was significantly increased(P<0.05).The pH value and water activity of the sausage did not change significantly during storage(P>0.05),and the effect was better when the dosage of OPE was higher than that of the control group(P<0.05).When the dosage was 0.5%,the effect was better at 4,9 days The number of volatile nitrogen(TVB-N)in the OPE0.5 group was significantly lower than that in the blank control group,and there was no significant difference with the positive control group,indicating that the OPE0.5 group had a slower rate of corruption and had better effect.The number of colonies in OPE0.5 group was significantly lower than that in blank control group,and there was no significant difference with positive control group(P<0.05).In summary,OPE has antioxidant effect;can inhibit the oxidation of Western-style sausage lipids;extended storage process TVB-N value of the rise,effectively inhibit the growth and reproduction of microorganisms.When the OPE concentration reaches 0.5%,sausage quality is the best.