摘要
通过对低温肉制品褪色机理的探讨和研究,对几种护色剂单体及他们的复配体对肉制品的护色效果进行研究,得到一种高效的复合护色剂:茶多酚0.03%、异抗坏血酸钠0.04%、植酸0.01%、柠檬酸0.10%。
Based on the bleaching mechanism of low temperature meat products, a high effective complex color retention agent containing tea polyphenols 0.03% , sodium erythorbate 0. 04% , phytic acid 0. 01% and citric acid 0. 10% , was obtained through studying on various single agents and their complex materials.
出处
《肉类工业》
2008年第1期25-28,共4页
Meat Industry
关键词
低温肉制品
褪色
护色剂
pasteurized meat products
bleaching
color retention agent
