食品与机械2012，Vol.28Issue(5)：155-158,4.DOI:10.3969/j.issn.1003-5788.2012.05.042
三种天然抗氧化剂对冷鲜兔肉保鲜效果研究
Study on anti-oxidative effects of 3 natural anti-oxidants on chilled rabbit meat
聂乾忠 1夏延斌 1曾晓楠2
作者信息
- 1. 湖南农业大学食品科技学院,湖南长沙410128
- 2. 湖南生物机电职业技术学院,湖南长沙410127
- 折叠
摘要
Abstract
By adopting the chilled Musculus longissimus dorsi of rab-bit meat as material, the experiment was conducted to study the anti-oxidative effects of Tea Poly-phenols(TP), water-soluble Rosemary Extracts and Sodium Phytate at the concentration of 0. 3 g/kg, 0.3 g/kg. 0. 2 g/kg respectively so to determine their preservation effects. Results revealed that all 3 natural anti-oxidants at the set concentrations could retard the lipid auto-oxidation of chilled rabbit meat during storage at the temperature of (4±0. 5) ℃ efficiently, and extended the shelf-life of fresh rabbit meat to some 9 days while 1 lhat of control group lasted only for 6 days.关键词
冷却兔肉/茶多酚/迷迭香/植酸钠/过氧化值/TBARS值/挥发性盐基氮Key words
chilled rabbit meat/ tea poly-phenols ( TP) / rosemary ex-iracts/ sodium phytate/ POV/ TBARS/TVB-N value引用本文复制引用
聂乾忠,夏延斌,曾晓楠..三种天然抗氧化剂对冷鲜兔肉保鲜效果研究[J].食品与机械,2012,28(5):155-158,4.
