Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science》 2010-10
Add to Favorite Get Latest Update

Application of Tea Polyphenol and Allicin to the Coating Preservation of Chilled Pork

JIANG Shao-tong,WU Jie-fang,LIU Guo-qing,WANG Li-dan,PAN Li-jun (College of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, China)  
Tea polyphenol and allicin were added to edible film-forming solutions to prepare a novel coating for the coating preservation of chilled pork. To increase the freshness and shelf life of chilled pork, a L9(34) orthogonal array design was used to investigate the effect of coating formulation on pH value, TVB-N value, total bacterial number and sensory quality of chilled pork. The results showed that the optimal coating formula consisted of tea polyphenol 0.7%, allicin 0.4% and an edible filmforming solution consisting of soluble starch 3%, sodium alginate 0.6% and monoglyceride 0.2%. No significant sensory and physico-chemical changes were observed in chilled pork treated with the coating formula after 19 days of storage at 0—4 ℃.
【Fund】: 安微省重大科技项目(07010301017)
【CateGory Index】: TS251.5
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved