食品工业科技2016，Vol.37Issue(11)：273-276,280,5.DOI:10.13386/j.issn1002-0306.2016.11.047
乙基麦芽酚对猪肉糜色泽影响
Effect of ethyl maltol addition on color of minced pork
摘要
Abstract
This study was to determine effects of ethyl maltol on color,pH,TBA and flavor characteristics of the fresh minced pork during the storage.The results showed that after 9 d,the a*,b* of the minced pork added with 0.03％ ethyl maltol were increased by 28.41％ and 13.52％ in comparison with the control,and the TBA was decreased by 25.71％,while the L* and pH showed no significant differences(p ＞0.05).Additionally,the flavor of the minced pork was enhanced by the ethyl maltol with addition level of 0.005％ ～0.03％,and the color was better with the lower addition.The results also indicated that the mingced pork with with 0.02％ ethyl maltol combined with 0.03％ Vc and 0.03％ tea polyhoenl had better a*,which was increased by 21.36％.关键词
乙基麦芽酚/色泽/肉糜Key words
ethyl maltol/color/minced pork分类
轻工纺织引用本文复制引用
赵敏,唐宏刚,孟祥河,陈黎洪,肖朝耿..乙基麦芽酚对猪肉糜色泽影响[J].食品工业科技,2016,37(11):273-276,280,5.基金项目
科技部国际合作项目(2014R15A16A01) （2014R15A16A01）
杭州市重大科技创新项目(20131812A27) （20131812A27）
宁波市科技富民项目(2015C10045). （2015C10045）
