The effect of Salvia officinalis extract on the quality and antioxidative stability of Chinese bacon
In order to improve the antioxidant capacity of Chinese bacon,Salvia officinalis extract,as natural antioxidant,was sprayed on the bacon.The effect of Salvia officinalis on the quality and antioxidant stability was studied by organoleptic evaluation,peroxide value (POV) and thiobarbituric acid peroxide value (TBARS).The organoleptic evaluation experiment showed that Salvia officinalis extract can improve the color and luster and reduce the hardness of the bacon,but it slightly decreased unique fragrance of Chinese bacon.The POV and TBARS experiments results showed that Salvia officinalis improved a lot of antioxidant capacity of chinese bacon,and it is dosage dependent.The best amount is 0.lg/mL,it could make the Chinese bacon good quality and higher antioxidant capacity.
国家科技期刊平台
NSTL
万方数据
维普
