| 茶多酚对冷却肉抗氧化保鲜作用的研究 |
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| 引用本文： | 路宏朝,张涛. 茶多酚对冷却肉抗氧化保鲜作用的研究[J]. 中国食物与营养, 2010, 0(11): 40-42 |
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| 作者姓名： | 路宏朝 张涛 |
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| 作者单位： | 陕西理工学院生物科学与工程学院,汉中723000 |
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| 摘 要： | 通过感官品质检测和TBA值的测定,研究茶多酚对冷却肉的抗氧化保鲜作用。结果表明,茶多酚能够明显抑制冷却肉中脂肪的氧化,其中浓度为0.35%的茶多酚溶液,抗氧化保鲜作用最明显。
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| 关 键 词： | 茶多酚 冷却肉 抗氧化 保鲜 |
Research on Anti-oxidation Preservative Effect of TP on Chilled Pork |
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| LU Hong-zhao,ZHANG Tao. Research on Anti-oxidation Preservative Effect of TP on Chilled Pork[J]. Food and Nutrition in China, 2010, 0(11): 40-42 |
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| Authors: | LU Hong-zhao ZHANG Tao |
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| Affiliation: | (School of Biological Science and Engineering,Shanxi University of Technology,Hanzhong 723000) |
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| Abstract: | Preservative effect of TP on the chilled pork was researched by examining sense quality and determining TBA.The result showed that the oxidation of fat in chilled pork could be inhibited by TP.The preservation antioxidant of 0.35% TP solution was better than other groups. |
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| Keywords: | TP Chilled pork Anti-oxidation Preservation |
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