食品工业科技2013，Vol.34Issue(15)：335-338,369,5.
茶多酚和维生素C对腌制猪肉亚硝酸盐残留量和脂肪氧化的影响
Effect of tea polyphenols and ascorbic acid on residual nitrite and lipid oxidation in cured and cooked meat model system
摘要
Abstract
In cured and cooked meat model system,different contents of tea polyphenols and ascorbic acid on color,residual nitrite and lipid oxidation were investigated.The results showed that tea polyphenols and ascorbic acid significantly decreased residual nitrite.Ascorbic acid was more effective than tea polyphenols(p ＜ 0.05).TBARS increased gradually during curing,but were reduced with tea polyphenols and ascorbic acid,tea polyphenols was more effective than ascorbic acid.Color was increased during curing,ascorbic acid was more effective than tea polyphenols(p ＜0.05).Tea polyphenols and ascorbic acid had no significant effects on color in cooked meat(p ＞0.05).关键词
茶多酚/维生素C/亚硝酸盐/TBARS/腌制猪肉模型Key words
tea polyphenols/ ascorbic acid/ sodium nitrite/ TBARS/ cured and cooked meat model system分类
轻工纺织引用本文复制引用
张健凯,李永乾,李玲,郑亚琴..茶多酚和维生素C对腌制猪肉亚硝酸盐残留量和脂肪氧化的影响[J].食品工业科技,2013,34(15):335-338,369,5.基金项目
临沂市重大科技创新项目(201211009). （201211009）
