天然护色剂对酱牛肉护色效果的研究OA北大核心CSCDCSTPCD
Effect of protecting-color of natural color protective agent on spiced beef
针对于用红曲红色素作为表面着色剂的小包装方便酱卤肉制品在贮藏期间易发生氧化褪色这一现象,通过测定贮藏过程中酱牛肉的pH、红度值、色素残留率、感官评价,研究抗坏血酸钠、葡萄糖、茶多酚及其复合剂作为抗氧化剂对产品表面红曲红色素的保护效果。研究表明：0.05%的茶多酚护色效果最为显著,0.06%的抗坏血酸钠和0.01%的葡萄糖也明显起到了护色的效用,复合剂的相乘效用使其比单一组抗氧化效果更明显,且与市售护色剂间存在明显差异性（P〈0.05）。复配护色剂…查看全部>>
Considering the monascus pigment was prone to oxidative and fade as the surface red pigment on small package convenient sauced meat products during storage. The effects of different antioxidants, vitamin C, tea polyphenols, glucose and their combination on pH, color, pigment retention rate were studied.The results showed that the effect of tea polyphenols was the most significant,and vitamin C and glucose were also found to protect the color of monascu…查看全部>>
李博文;孔保华;夏秀芳;陈倩
东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030
轻工纺织
酱牛肉护色剂护色效果
sauced productscolor fixativecolor protection
《食品工业科技》 2012 (8)
352-355,383,5
国家公益性行业（农业）科研专项经费项目（200903012-02）东北农业大学创新团队项目（CXZ011-1）.
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