Study on Reservation of Oil Cooked Chilli and Factors of Colza Oil Oxidation

Abstract

Abstract: The experiment took respectively the three different methods namely: conventional heating, chemical reagent combined with conventional heating and microwave heating to treat oil cooked chilli so as to compare the effects of these methods. With the different methods of treatment, the chang regulations, heating time and stored time, in PV and in CFU counts were obtained. At the same time, some antioxidative effects were found on the peroxide value changes of colza oil cooked chili, bell pepper or peach stones can be used as natural antioxidants.

Key words: oil cooked chilli, preservation, oxidation

ZHANG Wei, YANG Rui, YANG Rong, ZHANG Qi-Sheng. Study on Reservation of Oil Cooked Chilli and Factors of Colza Oil Oxidation[J]. FOOD SCIENCE, 2007, 28(2): 219-222.

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Study on Reservation of Oil Cooked Chilli and Factors of Colza Oil Oxidation

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