摘要
通过对猪肉感官品质评定,对其2-硫代巴比妥酸(TBA)值和菌落总数进行测定,研究杨桃(Averrhoa carambola L.)多酚对猪肉的抗氧化保鲜作用。结果表明,杨桃多酚处理对猪肉有一定的抗氧化保鲜作用,杨桃多酚质量分数为0.35%时,保鲜效果较好;将杨桃多酚与VC、VE联用具有协同增效抗氧化作用。各组肉样的保鲜效果依次为0.1%杨桃多酚+0.05%VC+0.05%VE>0.2%杨桃多酚+0.05%VE>0.2%杨桃多酚+0.05%VC>0.3%杨桃多酚>对照。
Through the determination of the pork sensory quality inspection,TBA contentand and the total number of colonies were determined, and the antioxidant and preservative effects of caramola （Averrhoa carambola L.） polyphenol on pork were studied. The results showed that caramola polyphenol had antioxidant and preservative of pork, when the caramola polyphenol concentration was 0.35%, the fresh-keeping effect was obvious. Caramola polyphenol combined with VC and VE had coordi- nation synergistic effects. Effects of preservation were 0.1% carambola polyphenol＋0.05% VC＋0.05% VE〉0.2% carambola polyphenol＋0.05% VE〉0.2% carambola polyphenol＋0.05% VC〉0.3% carambola polyphenol〉control.
出处
《湖北农业科学》
2015年第9期2189-2192,共4页
Hubei Agricultural Sciences
基金
广西教育厅高校科研项目(200103YB177)
