摘要
本文探索了超微苹果渣粉在中式香肠中的应用效果。感官评定结果显示添加0.8%超微苹果渣粉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:添加了0.8%超微苹果渣粉能显著增强产品的抗氧化性能,效果十分显著。
The text investigates the effects of adding apple polyphenols (APP) on the quality chinese sausage. The results are as follows: sensory evaluation displayed that adding 0.8% APP had no great influence on sensory quality; The test results of peroxide value,TBA and acid value showed that 0.8% APP can increase the anti-oxidation capability of the products.
出处
《肉类研究》
2008年第8期31-32,35,共3页
Meat Research
关键词
超微
苹果渣
中式香肠
抗氧化
Superfine grinding
Apple ultra-minipowder
Chinese sausage
Anti-oxidation
