摘要
绞碎羊肉中加入15％、30％羊脾脏糜,在贮藏过程中测定羊肉的TBA值,各组均增长,对照组TBA值的增加量分别是加入羊脾脏两组的4.1倍～9.8倍和6.3倍～10.9倍。据此结果,我们认为羊脾脏中可能存在抗氧化活性成分,有待于深入研究。
After 15% ,30% sheep spleen was added to the granded mutton,TBA value of the mutton was investigated during storing. The result was shown: the TBA value of control group is 4. 1 - 8.1 and 6. 3 - 10. 9 times than that of the experimental groups. So there are may antioxidant components in sheep spleen.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2003年第2期108-109,共2页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
