摘要
探索了大叶紫薇多酚在中式香肠中的应用效果。感官评定和色差测定的结果显示添加0·02%大叶紫薇多酚对香肠的感官品质无不良影响;过氧化值(POV)、过氧化脂质生成物(丙二醛)和酸价的测定结果表明:添加0·02%的大叶紫薇多酚能显著增强产品的抗氧化性能,效果十分显著。
The text investigated the effects of Polyphenols of Lagerstroemia specious（PPL） on Chinese sausage, The results were as follows： Organoleptic evaluation showed that an application of 0.02% PPL had no adverse effects on the sensory quality ; The testing of peroxide value ,TBA and acid value showed that 0.02% of PPL could significantly increase the anti- oxidation capability of the products.
出处
《肉类工业》
2006年第5期7-8,共2页
Meat Industry
关键词
大叶紫薇多酚
中式香肠
抗氧化
polyphenols of lagerstroemia specious Chinese sausage anti- oxidation
