摘要
腊肉是一种风味独特的传统肉制品，在贮藏过程中脂质会酸败，导致酸价、过氧化值升高，酸败主要原因是脂质氧化。结果表明添加0.1％茶多酚抗氧化剂能阻止酸价、过氧化值升高，对腊肉有保鲜作用。
Chinese bacon is a popular tradition meat product with a unique flavour. lipid oxidation was the main cause of lipid rancidity, resulted in acid value and peroxide value increasing during storage Tea ployphenol was used to de lay the increase of acid value and peroxide value. Results showed that addition of 0. 1 % tea ployphenol extended the shelf life of chinese bacon.
