Abstract：After being pretreated with tea polyphenols, pork meat was used to produce low-salt Chinese sausage. One-factorat- a-time method and response surface methodology based on a four-variable, three-level central composite design were used to optimize the pretreatment conditions. The response variables were total bacterial count and sensory evaluation score. The results showed that the optimal experimental conditions were as follows: tea polyphenol concentration 0.61 g/100 mL, pH 8.35, temperature 22.03 ℃ and treatment time 33.44 min. The total bacterial count of the sausage prepared under the optimized conditions was 4.3 (lg (CFU/g)) and sensory score 89.3 points.
刘琨毅，王 琪，王 卫，袁华伟. 茶多酚对低盐中式腊肠防腐保鲜的影响[J]. 肉类研究, 2018, 32(3): 34-39.
LIU Kunyi, WANG Qi, WANG Wei, YUAN Huawei. Effects of Tea Polyphenols in Preservation of Low-salt Chinese Sausage. Meat Research, 2018, 32(3): 34-39.
2018, Vol. 32 
