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| Antioxidant Effect of Tea Polyphenols on Pork |
| YANG Fei-yun，DENG Rui，WEI Wei |
| College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China |
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Abstract In order to understand the antioxidant effect of tea polyphenols on pork, fresh pork was immersed in tea polyphenol solutions at 6 different concentrations and vacuum-packaged before storage at 4℃ and 25 ℃, respectively. The spoilage of tea polyphenols-treated pork was attenuated compared with the blank control group and the increase of acid value and peroxide value indicated a much lower rate. Tea polyphenols revealed the best antioxidant effect at the concentration of 1.0 g/100 mL and could result in an obvious extension of the storage life of pork.
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2011, Vol. 25 
