食品工业科技2013，Vol.34Issue(8)：286-289,4.
芹菜粉、竹叶黄酮与茶多酚复配对腌肉品质的影响
Effect of compound agent of celery powder, BLF and tea polyphenols on the quality of cured pork
摘要
Abstract
The quality of cured pork was researched with compound curing agent of celery powder, bamboo -leaf-flavonoids(BLF) and tea polyphenols. Taking the mean value of fuzzy comprehensive sensory score and the content of nitrite residue as the main evaluation index,determined the optimal ratio of the compound agent through the orthogonal experiment of visual analysis,and the effect of cured pork was dicussed with the optimal compound curing agent. The result showed that the optimal mix parameters were celery powder 0.30%,tea polyphenols 400mg/kg and BLF 200mg/kg. After cured 30d,the residual nitrite of the optimal compound curing agent group was 2.87mg/kg,fuzzy sensory score was 5.72,which was belonged to grade I . The TBARS and TVBN of cured pork was 0.39nmol/mg prot and 10.05mg/100g respectively .which were significantly lower than the control group,indicating the compound curing agent could reduce the residual nitrite of cured meat,improve the quality of cured pork effectively.关键词
芹菜粉/竹叶黄酮/茶多酚/腌肉Key words
celery powder /bamboo-leaf-flavonoids/ tea polyphenols/ cured meat分类
轻工纺织引用本文复制引用
石亚中,伍亚华,许晖,钱时权,徐家莉,汪张贵..芹菜粉、竹叶黄酮与茶多酚复配对腌肉品质的影响[J].食品工业科技,2013,34(8):286-289,4.基金项目
安徽高校省级自然科学研究项目(KJ2012Z243) （KJ2012Z243）
安徽省高等学校省级食品科学与工程特色专业建设点资助(20101091) （20101091）
安徽省食品科学与工程教学团队项目(20101094) （20101094）
蚌埠学院优秀人才资助项目(蚌埠学院字[2010]107号). （蚌埠学院字[2010]107号）
