不同浓度茶多酚对冷却肉的影响分析  

Effects of tea polyphenols with different concentration on chilled pork

作　　者：何晓燕[1] 蒋其斌[1] 夏天兰[1] 梁敏山[1] 梦圆园[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《食品工业科技》2010年第6期81-83,共3页Science and Technology of Food Industry

基　　金：省级重点学科项目

摘　　要：为达到更好的猪肉保鲜效果,以冷却猪肉为原料,以茶多酚的添加量做为变量,在冷藏过程中,分别对冷却猪肉的细菌总数、pH、挥发性盐基氮值、高铁肌红蛋白(MetMb)含量进行检测。最后得出结论:浓度为0.02%的茶多酚对冷却猪肉的保鲜效果较好。The pork was taken as a raw material and the addition of tea polyphenols was taken as the variable to find a better preservation effect of the pork.The colony total, pH, total volatile basic nitrogen, and MetMb of the pork were tested in the refrigeration process.0.02% concentration of tea polyphenols in preservation of chilled pork was better than others.

关 键 词：茶多酚 冷却肉 挥发性盐基氯(TVB—N) 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]