摘要
分别利用茶多酚,迷迭香提取物和植酸钠等天然抗氧化剂对冷却獭兔肉进行抗氧化及保鲜。结果表明:0.3g/kg茶多酚(TP),0.3g/kg水溶性迷迭香提取物及0.2g/kg植酸钠均可有效抑制冷鲜兔肉脂肪氧化,延缓氧化酸败异味的产生,从而有效延长冷鲜兔肉货架期,在(4±0.5)℃条件下达到9d左右;而空白对照组兔肉货架期仅为6d。
By adopting the chilled Musculus longissimus dorsi of rabbit meat as material,the experiment was conducted to study the anti-oxidative effects of Tea Poly-phenols（TP）,water-soluble Rosemary Extracts and Sodium Phytate at the concentration of 0.3 g/kg,0.3 g/kg,0.2 g/kg respectively so to determine their preservation effects.Results revealed that all 3 natural anti-oxidants at the set concentrations could retard the lipid auto-oxidation of chilled rabbit meat during storage at the temperature of（4±0.5） ℃ efficiently,and extended the shelf-life of fresh rabbit meat to some 9 days while,that of control group lasted only for 6 days.
出处
《食品与机械》
CSCD
北大核心
2012年第5期155-158,共4页
Food and Machinery
