摘要
通过感官品质检测和TBA值的测定,研究茶多酚对冷却肉的抗氧化保鲜作用。结果表明,茶多酚能够明显抑制冷却肉中脂肪的氧化,其中浓度为0.35%的茶多酚溶液,抗氧化保鲜作用最明显。
Preservative effect of TP on the chilled pork was researched by examining sense quality and determining TBA.The result showed that the oxidation of fat in chilled pork could be inhibited by TP.The preservation antioxidant of 0.35% TP solution was better than other groups.
出处
《中国食物与营养》
2010年第11期40-42,共3页
Food and Nutrition in China
基金
陕西理工学院科研项目(SLGQD0624)
关键词
茶多酚
冷却肉
抗氧化
保鲜
TP
Chilled pork
Anti-oxidation
Preservation
