| 有机酸及茶多酚对保鲜鸭肉品质特性的影响 |
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| 引用本文： | 曾凯芳,李洪军,李正国,明建,Ming jian.有机酸及茶多酚对保鲜鸭肉品质特性的影响[J].肉类研究,1999(1):0. |
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| 作者姓名： | 曾凯芳 李洪军 李正国 明建 Ming jian |
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| 作者单位： | 西南农业大学食品学院,重庆400716 |
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| 摘 要： | 新鲜鸭肉经不同浓度的有机酸及茶多酚液处理后真空包装，鸭肉在贮藏过程中，ＴＶＢＮ值与贮藏时间呈极显著正相关（Ｐ＜０．０１），ｐＨ值在一定的范围内波动；０．１％茶多酚对鸭脂具有最强的抗氧化作用，若茶多酚浓度过高，会发生助氧化作用。低温、真空包装、有机酸和茶多酚处理均能延长鲜鸭肉的保鲜期，而且以１％山梨酸钾处理后的鲜鸭肉感观品质最好。
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| 关 键 词： | 有机酸 茶多酚 鸭肉保鲜 |
Effcxts of Organic Acid and Tea Polyphenol on QualityCharacterics of Preserved Duck Meat |
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| Zeng Kai,fang Li,Hongjun,Li Zhengguo,Ming jian.Effcxts of Organic Acid and Tea Polyphenol on QualityCharacterics of Preserved Duck Meat[J].Meat Research,1999(1):0. |
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| Authors: | Zeng Kai fang Li Hongjun Li Zhengguo Ming jian |
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| Abstract: | After treated with organic acid and tea polyphenol solutions at different concentration,the fresh duck meat was packed under vacuum.During the storage,its TVBN value has a significant positive relationship with storage duration(P<0 01),and its pH value in a certain scope.The result said that 0 1% tea polyphenols had the strongest antioxdation effect,cooxdation took place at a higher tea polyphenols concentration.Shelf life could be prolonged by low temperature,vacuum package,organic acid and tea polyphenol treatment,and the best sensory quality occurred with potassium sorbate treatment. |
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| Keywords: | Organic acid Tea polyphenols Duck meat preservation |
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