茶多酚对冷却猪肉的抗氧化作用

Study on effect of tea polyphenol on chilled pork antioxidant

以新鲜猪肉为材料,通过浸泡法处理,研究茶多酚对冷却猪肉抗氧化作用的影响。结果表明:经过茶多酚溶液浸泡的冷却猪肉比空白及维生素C对照组的酸价和过氧化值升高的速度明显低于空白及维生素C对照组,且茶多酚对冷却猪肉的保水性、抑制肉表面微生物的繁殖都具有一定的作用,可明显延长猪肉的贮存时间。

Fresh pork was taken as materials, treated by immersion method, and the effect of tea polyphenol on chilled pork antioxidation was studied. The result showed that the increased speed of acid value and peroxide value of the chilled pork which soaked by tea polyphenols solution was significantly low- er than the control and vitamin C group. Tea polyphenol had certain effect of holding water activity and in- hibiting microbial breeding on meat surface of chilled pork, and obviously prolonging the storage time.