食品与发酵工业2012，Vol.38Issue(1)：186-189,4.
茶多酚结合壳聚糖对冷却肉的保鲜效果
Preservation Effects of Tea Polyphenols Combined with Chitosan on Chilled Pork
摘要
Abstract
In order to prolong the shelf life of chilled pork during cold storage,the preservation effects of different concentrations of tea polyphenols combined with chitosan on chilled pork were studied.The total bacteria count,TVB-N value,pH value,color and TBA value were used to evaluate the pork quality during cold storage.The results showed that the hair tail covered with 0.7% tea polyphenols combined with 1.0 % chitosan had the best quality,significantly better in quality than both uncoated one and the one only covered with chitosan.The shelf life of chilled pork treated with 0.7% tea polyphenols and 1.0 % chitosan was extended to 16 days.关键词
冷却肉/茶多酚/壳聚糖/涂膜保鲜Key words
chilled pork/tea polyphenols/chitosan/coating preservation分类
轻工纺织引用本文复制引用
王正云,李志方,施帅..茶多酚结合壳聚糖对冷却肉的保鲜效果[J].食品与发酵工业,2012,38(1):186-189,4.基金项目
江苏畜牧兽医职业技术学院校基金资助 （）
