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Study on color and shelf-life of duck meat by adding catechins
Author(s): 
Pages: 55-59
Year: Issue:  1
Journal: FOOD AND MACHINERY

Keyword:  色差鸭胸肉新鲜度球蛋白沉淀反应;
Abstract: 目的:研究儿茶素对鸭肉色泽和新鲜度的影响;方法:采用色差计跟踪检测贮藏过程中鸭胸内颜色的变化,并结合球蛋白沉淀反应和新鲜度感官检验对鸭胸肉样品进行对照检测;结果:添加不同种类儿荼素会改变鸭胸肉的亮度(L*)、红度(a*)和黄度(b*);鸭胸肉色差计光学指标L*、a*、b*与球蛋白沉淀反应和新鲜度感官检验的结果一致;鸭胸肉在4℃、616 lux的贮藏条件下,选择添加800 ms/ks的70%EGCg儿茶素和500 mg/kg的70%小叶种儿茶素,可达到护色和保鲜的目的;结论:色差计指标可以初步鉴定鸭肉新鲜度,儿茶素能够起到护色和保鲜的作用.
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