牛肉干中添加绿茶提取物对其色泽和氧化稳定性的影响

本实验在牛肉干中添加亚硝酸盐和绿茶提取物,主要对牛肉干色泽和氧化稳定性的影响进行了研究。添加调味料时随机分成对照组(无添加)和三个实验组(A:添加120×10-6亚硝酸盐;B:添加4%的绿茶水提物;C:2%的绿茶水提物和60×10-6亚硝酸盐)。结果表明:试验组的TBARS值显著低于对照组(p<0.05),各实验组间,4%绿茶提取物添加组的TBARS值最低。添加绿茶实验组可显著抑制牛肉干的氧化,稳定牛肉干的色泽。

Effects of Green Tea Addition on Antioxidant and Color Properties of Beef Jerky

This paper reported the effects of sodium nitrite and green tea addition on the antioxidant and color properties of beef jerky.When increase seasoning stochastically divides into the comparison group(not to have increase)and three experimental groups(A:Increases 120×10-6 nitrite;B:Increases 4% green tea to raise the thing;C:2% green tearaise the thing and 60×10-6 nitrite).Results showed that the experimental group’s TBARS value remarkably is lower than the comparison group(p < 0.05),each experimental group,4% green tea with drawing increase group’s TBARS value is lowest.The increase greentea experiment group may remarkably suppress the dried beef the oxidation,stable dried beef luster.