作　　者： ; ; ;

机构地区： 安徽农业大学生命科学学院

出　　处： 《食品科学》 2009年第6期260-263,共4页

摘　　要： 本实验采用茶多酚、植酸和VC为保鲜剂进行L9(33)正交试验,通过pH值、挥发性盐基氮(TVB-N)、细菌总数指标的测定以及H2S试验,对L9(33)正交试验结果进行极差分析,筛选出最佳比例组合,增强肉的保鲜质量和周期。结果表明,浓度为0.75%的茶多酚、0.10%植酸和0.40%VC复配时对冷却肉保鲜效果良好,提高冷却肉保鲜度,延长冷却肉保鲜时间。 In this study, L9(33) orthogonal test was designed to investigate the preservation effects of tea polyphenol, phytic acid and vitamin C on chilled pork. Based on the measurement of pH value, TVB-N value and microorganism indexes as well as the H2S test in chilled pork, the optimal formula of a compound preservative for chilled pork was confirmed as follows: tea polyphenol 0.75%, phytic acid 0.10%, vitamin C 0.40%. This compound preservative can may effectively improve the quality and prolong the storage of ...

关 键 词： 冷却肉 茶多酚 植酸 保鲜

领　　域： [轻工技术与工程] [轻工技术与工程]