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Home > Archive>Volume 31, Issue 9, 2012 >978-983. DOI:10.3969/j.issn.1673-1689.2012.09.013
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Effects of Anti-oxidants on Anti-Oxidation Reservation of Mushroom Sauce
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    Abstract:

    The effects of different antioxidants on anti-oxidative protection of the mushroom sauce during its conservation were studied by Schaal experiment according to the peroxide value and acid value of mushroom sauce.The result showed that TBHQ was the best to inhibit oxidation in the condition of the same dosage.But antioxidant effect of 0.02%TBHQ was weaker than 0.015%TBHQ and 0.015%TBHQ.Vitamin C or critic acid exhibited great anti-oxidative protection and synergistic effect to the compound of TBHQ and BHT in the mushroom sauce,and Vitamin C was better than critic acid.By adding the compound of 0.015%TBHQ and 0.005%BHT and 0.01% vitamin C to the mushroom sauce,the shelf-life could be prolonged from 256 to 576 days in 20 ℃.

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MENG Min, ZHANG Min, ZHAI Guang-hua. Effects of Anti-oxidants on Anti-Oxidation Reservation of Mushroom Sauce[J]. Journal of Food Science and Biotechnology,2012,31(9):978-983.

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