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Study on Application of Tea Polyphenols Extracts in Preservation of Chilled Pork Meat

Wu Ding

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Abstract

The antioxidative and preservation effect of tea polyphenols supplementation at level of 0,0.25,0.75,1.25,1.75 and 2.25 persent on the chilled pork meat stored at 4 ℃ were investigated.Total bacteria number,colour and physical and chemical indicators such as pH,TVB-N value and TBARS were determined regularly during the storage time.The results showed that the tea polyphenols treated could inhibit the grow speed of bacteria and lipid oxidation obviously,slow down the increase in TVB-N value.It was to enable the good quality characteristics to be retained for longer and to extend the shief life during the storage.

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What this paper is about

The antioxidative and preservation effect of tea polyphenols supplementation at level of 0,0.25,0.75,1.25,1.75 and 2.25 persent on the chilled pork meat stored at 4 ℃ were investigated.Total bacteria number,colour and physical and chemical indicators such as pH,TVB-N value and TBARS were determined regularly during the storage time.The results showed that the tea polyphenols treated could inhibit the grow speed of bacteria and lipid oxidation obviously,slow down the increase in TVB-N value.It was to enable the good quality characteristics to be retained for longer and to extend the shief life during the storage.

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Available abstract

The antioxidative and preservation effect of tea polyphenols supplementation at level of 0,0.25,0.75,1.25,1.75 and 2.25 persent on the chilled pork meat stored at 4 ℃ were investigated.Total bacteria number,colour and physical and chemical indicators such as pH,TVB-N value and TBARS were determined regularly during the storage time.The results showed that the tea polyphenols treated could inhibit the grow speed of bacteria and lipid oxidation obviously,slow down the increase in TVB-N value.It was to enable the good quality characteristics to be retained for longer and to extend the shief life during the storage.

Key concepts: TBARS, Polyphenol, Food science, Chemistry, Lipid oxidation, Shelf life, Food preservation, Antioxidant

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