茶多酚乳酸菌复合物对肉鸡品质特性的影响研究

Tea Polyphenols Compound Lactic Acid Bacteria on Broiler Meatcharacteristics

为了研究茶多酚乳酸菌复合物对肉鸡品质特性的影响,将含量分别为0.03,0.06,0.09 g/kg·bw的茶多酚与含量分别为0.5,1.0,1.5 mL/kg·bw的乳酸菌组合,中含量的茶多酚和乳酸菌的单一添加组以及清水组为对照组,测定其pH值、挥发性盐基氮和滴水损失。结果表明,茶多酚乳酸菌复合物对鸡肉pH值有着延缓变酸速度方面的影响;高中含量的茶多酚和高中含量的乳酸菌复合物与其他组对比,挥发性盐基氮的含量有着显著性差异;高中含量茶多酚乳酸菌复合物对鸡肉肉品中的保水性好。

In order to study the effects of tea polyphenols of lactic acid bacteria complex on broiler meat characteristics, the tea polyphenol concentration is 0.03, 0.06, 0.09 g/kg＆#183;bw and lactic acid bacteria concentration is 0.5, 1.0, 1.5 mL/kg＆#183;bw, concentration of tea polyphenols and lactic acid bacteria are single addition group, water group as control group, determine the pH, volatile basic nitrogen and drip loss. The conclusion shows that tea polyphenols, lactic acid bacteria complexes with delay effect of acid speed on chicken pH, complex high concentrations of tea polyphenols and high concentration of lactic acid bacteria and other group comparison, total volatile basic nitrogen has significant differences, the higher the concentration of lactic acid bacteria, the better the water holding capacity chicken meat.