Abstract: The antioxidant effects of cassia oil and clove oil used in processing of deep-fried beef were systematically studied,as well as the main processing factors affecting the antioxidant effects. The results showed that cassia oil possesses obvious antioxidant effect,which is better than blank group. With the increase of cassia oil amount,peroxide value(PV) presents a trend of decrease and reaches the minimum at the amount of 0.02%(50 μl/250 ml frying oil) ,but A532 value(absorbance value at 532 nm,representative value of thiobarbituric acid,TBA) firstly rises and then declines to the minimum at the amount of 0.012%(30 μl/250 ml frying oil) . When clove oil is used instead of cassia oil,the change trend of PV is identical basically,which declines to minimum at the amount of 0.02%. While A532 value firstly increases and then decreases,reaching the minimum at the amount of 0.02%,and then increasing gradually to the level of no addition of clove oil. Frying temperature has basically identical infulence rules on the antioxidant effects of the two kinds of oil. With frying temperature rising from 130 ℃ to 160 ℃,PV rises gradually,and then declines over 160 ℃. While A532 value rises slowly with frying temperature rising. In conclusion,frying temperature for beef should be controlled within 150 ℃,frying time should be controlled at 1.5 min,and palm oil is choice frying oil.

Key words: deep-fried beef, cassia oil, clove oil, antioxidant effect