Title: Effects of bamboo-leaf-flavonoids compounded with V_C and V_E on the quality of chilled pork
Abstract: The quality of chilled pork was researched with a compound preservative composed of bamboo-leaf-flavonoids,VC and VE.Based on the sensory evaluation of fuzzy mathematics,the optimal formula was investigated through L9(33).Meat color,dropping loss,pH,TVB-N and MDA were measured during the storage.The results showed that the optimal fresh-keeping formula of chilled pork was 0.15% bamboo-leaf-flavonoids,0.20% VC and 0.10%VE.After 9 days storage,the sensory quality was better than the controlled group,a* value,b* value,and pH were significant difference from the control group(P0.05).After 12 days storage,the content of MDA,TVB-N were lower than the control group markedly,which was 0.40 nmol/mg·PROT,11.72 mg/100 g respectively.The optimal compound preservative of bamboo-leaf-flavonoids prolonged the shelf life of chilled meat,which had a better effect to keep chilled pork fresh.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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