食品工业科技2012，Vol.33Issue(3)：92-94,3.
荷叶提取物对冷却猪肉新鲜度的影响
Effect of lotus leaf extracts on freshness of chilled pork
摘要
Abstract
In order to investigate the effects of lotus leaf extracts on freshness of chilled pork,different concentrations of lotus leaf extracts solutions（0.3%,0.5%,0.7% and 0.9%） were injected into chilled pork,and pH value,color,TVB-N value etc were detected after storage at 0～4℃.The results showed that pH value、a、b、TVB-N value and carbonyl value of treatment samples were lower significantly than controlled group,L was higher significantly than controlled group（p〈0.05）.Lotus leaf extracts could inhibit bacterial reproduction,slowdown fat oxidation and inhibit deteriorating of chilled pork.The higher concentration of lotus leaf extracts had more significant preservation effect.关键词
冷却猪肉/荷叶/提取物/新鲜度Key words
chilled pork/lotus leaf/extracts/freshness分类
轻工纺织引用本文复制引用
闫文杰,崔建云,孟丽华,李妙旋,王然,李兴民..荷叶提取物对冷却猪肉新鲜度的影响[J].食品工业科技,2012,33(3):92-94,3.基金项目
北京市教委科研计划项目 （）
北京市属高等学校人才强教深化计划资助项目 （）
北京联合大学校级科研项目 （）
