| 冷藏冻猪肉抗氧化和防干耗的试验研究 |
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| 引用本文： | 刘占杰,龚大勋,刘通山,朱福义,孙映杰,麻永录,张金坤,吴棋云,李瑞春. 冷藏冻猪肉抗氧化和防干耗的试验研究[J]. 甘肃农业大学学报, 1985, 0(2) |
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| 作者姓名： | 刘占杰 龚大勋 刘通山 朱福义 孙映杰 麻永录 张金坤 吴棋云 李瑞春 |
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| 作者单位： | 甘肃农业大学，甘肃农业大学，甘肃农业大学，甘肃农业大学，甘肃省食品公司，甘肃武威肉联厂，甘肃武威肉联厂，甘肃武威肉联厂，甘肃武威肉联厂 |
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| 摘 要： | 将加入一定量抗氧化剂的血浆涂料喷涂于冻肉表面,此法确能提高冻肉抗氧化和防干耗的能力,延长了冷藏安全期(达12个月以上),降低干耗率2.09％(以冷藏10个月计),经济效率显著。在选用的抗氧化剂中,以维生素C效果最好,售价最便宜,其适宜浓度为0.1％。
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Experimental Studies on Antioxidation and Preventing Dry--loss of Chilled Pork |
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| Abstract: | The serosym paint to which was added a definite dosage of antioxidants is spread on the surface of chilled pork. The capacity of antioxidation and preventing dry-loss of chilled pork has certainly been enhanced, the safe period of refrigeration prolonged (up to 12 monthes or more)and the rate of dry- loss has reduced to about 2.09%(based on 10 month period)., the economical benefit is significant. It has been showed that vitamine C is the best antioxidant selected because of its better effect and cheapest cost. The optimum concentration of vitamine C is 0,1%. |
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