摘要
研究了质量分数分别为0%、0.25%、0.75%、1.25%、1.75%和2.25%的茶多酚对贮藏在4℃下冷却猪肉的保鲜效果。在贮藏的过程中,分别定期对冷却猪肉的菌落总数、色泽及持水力、pH、TBA、TVB-N等理化指标进行检测。结果表明,茶多酚处理能抑制冷却肉中微生物的增长速度,明显抑制冷却肉中脂质的氧化,延缓TVB-N的增加,使冷却肉在较长时期内保持良好的食用品质,延长其货架期。
The antioxidative and preservation effect of tea polyphenols supplementation at level of 0,0.25,0.75,1.25,1.75 and 2.25 persent on the chilled pork meat stored at 4 ℃ were investigated.Total bacteria number,colour and physical and chemical indicators such as pH,TVB-N value and TBARS were determined regularly during the storage time.The results showed that the tea polyphenols treated could inhibit the grow speed of bacteria and lipid oxidation obviously,slow down the increase in TVB-N value.It was to enable the good quality characteristics to be retained for longer and to extend the shief life during the storage.
出处
《食品研究与开发》
CAS
北大核心
2013年第14期126-129,共4页
Food Research and Development
基金
陕西省科研推广项目(K336020902)
关键词
茶多酚
保鲜
冷却猪肉
tea polyphenols
retain freshness
chilled pork meat
