摘要
本文研究了苹果多酚对透氧保鲜膜包装的鲜猪肉的色泽稳定性及脂肪氧化的影响。结果表明,苹果多酚能明显抑制肉中脂肪的氧化,并能提高鲜肉红色的稳定性。单独使用0.05%的苹果多酚,有较好的护色效果。苹果多酚与抗坏血酸或烟酰胺配合使用,抗氧化与护色效果明显增强。0.05%苹果多酚与0.05%烟酰胺配合使用可以使鲜肉在5±1℃条件下贮藏7d后,仍保持稳定的鲜红色,TBA值为0.3mg/kg,TVB-N值为14.7mg/100g。
The purpose of this study was to determine the effect of apple polyphenol on color stability and lipid oxidation of fresh pork packed with oxygen permeable film, The results were as follows： Apple polyphenol not only prohibited the oxidation of lipid in meat but also stabilized the red color of fresh pork. The color could be effectively protected by 0.05% apple polyphenol used alone. The effect of antioxidation and color stabilization was greatly enhanced when apple polyphenol was used with ascorbic acid or nicotinic amide. The color of meat samples treated with 0.05% apple polyphenol＋0.05% nicotinic amide could keep stable redness for 7 days when stored at 5±1℃. The TBA and TVB-N value were 0.3mg/kg and 14.7mg/100g respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期153-157,共5页
Food Science
