Measurements of TBA, spectroscopical analysis, textural measurement and sensory evaluation were used to evaluate the effect of AOB as food antioxidant in meat products esp. western sausage.

• 以茶多酚和TBHQ为参照 ,采用改良硫代巴比妥酸 (TBA)法 ,结合色差测定、质构分析和亚硝酸盐含量的测定 ,综合评价AOB在肉制品中作为抗氧化剂的使用效果。