食品工业科技2017，Vol.38Issue(22)：231-234,252,5.DOI:10.13386/j.issn1002-0306.2017.22.045
竹叶抗氧化物对酱鸭保鲜效果的影响
Effect of antioxidant of bamboo leaves on fresh-keeping of sauce duck
梁仁龙 1章敏1
作者信息
- 1. 安吉县食品药品检验检测中心,浙江安吉313300
- 折叠
摘要
Abstract
In order to investigate the effect on the shelf-life of sauce duck,antioxidant of bamboo leaves(AOB) was added.AOB with concentrations of 0％,0.10％,0.15％,0.20％ and 0.25％ were applied to soak the duck samples.The total bacterial count,total volatile basic nitrogen (TVB-N),peroxide value (POV),acid value (AV) and sensory evaluation were determined to evaluate the effect of AOB as a natural preservative.The results indicated that different addition of AOB could inhibit the increase of total bacterial count,TVB-N,POV,AV and inhibit the decrease of sensory evaluation score in varying degree.Overall,0.20％ AOB displayed the best freshness effect.Meanwhile,the indicators were highly correlated with each other.In the production of sauce duck,AOB as a natural preservative,had a great potential in prolonging shelf-life of sauce duck,with good properties of anti-oxidation and anti-corrosion.关键词
酱鸭/竹叶抗氧化物/天然保鲜剂/保鲜效果Key words
sauce duck/antioxidant of bamboo leaves (AOB)/a natural preservative/fresh-keeping分类
轻工纺织引用本文复制引用
梁仁龙,章敏..竹叶抗氧化物对酱鸭保鲜效果的影响[J].食品工业科技,2017,38(22):231-234,252,5.
