摘要
将不同浓度的茶多酚添加到鸡腿肉中,在贮藏期中测定鸡肉色泽、MDA(丙二醛)、T-AOC(总抗氧化能力)和茶多酚沉积量的变化。结果显示,添加茶多酚的处理组鸡肉色泽明显改善,鸡肉的MDA值降低而T-AOC提高,其中以800 mg/kg和1 000 mg/kg添加量为最佳。
To determine the changing of colour, MDA value, total antioxidant activity and the deposit of teapolyphenol in chicken by adding tea-polyphenol of different concentration in storing time. The results showed that adding tea-polyphenol improved the colour of chicken, lowered the MDA value and increased the T-AOC,the best adding account of tea-polyphenol was 800 mg/kg and 1 000 mg/kg.
出处
《食品研究与开发》
CAS
北大核心
2009年第8期150-152,共3页
Food Research and Development
关键词
茶多酚
抗氧化
鸡肉
tea-polyphenol
antioxidant
chicken
