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| Application of Formulated Natural Antioxidants in Sichuan Style Sausage |
| AN Pan-yu，CHEN Tao |
| College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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Abstract Three natural antioxidants approved by the Chinese national standard for use, including tea polyphenols （TP）, phytic acid and licorice root antioxidant （LRA）, were individually added to Sichuan style sausage at different ratios to investigate their effects on TBARS and POV values of Sichuan style sausage. Further, an orthogonal array design was employed to determine optimal formulation of the antioxidants based on sensory evaluations. The optimal levels of TP, phytic acid and LRA were 0.35, 0.15 g/kg and 0.1 g/kg, respectively. The resultant sausage scored the highest sensory evaluation score.
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2012, Vol. 26 
