摘要
为了明确生姜和绿茶两种天然抗氧化剂对猪肉的保鲜作用,运用pH比色法、硫化氢试验法、过氧化物酶试验法和蛋白质多肽类检测法,对猪肉质量进行了生化检测,结果表明这两种天然抗氧化剂确有一定的保鲜效果。
In this thesis, the biochemical methods of testing the quality of the pork are introduced, such as the method of using pH result to compare color, the method of testing with sulf-hydry, catalase and protein-poly phenol to study the two natural anti-oxidants: Ginger and green tea's freshening effect on the pork. And it turns out that the 2 natural anti-oxdants have really some freshening effect.
出处
《南京农专学报》
1995年第3期23-27,共5页
Journal of Nanjing Agricultural Technology College
关键词
天然抗氧化剂
猪肉
保鲜
质量
生化检验法
natural anti-oxidant
the porks freshes
the biochemical method of testing the quality
