領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
In this research, the color stability of dried pork meat slices (DPMS) containing 0.2% (m/m) bamboo leaf extract (BLE) and 0.5% (m/m)?L-cysteine (Cys) was evaluated in the scope of air-drying temperature variation 55–75 °C. The results showed that the combined addition of BLE and Cys could reduce the range values of each color parameter of DPMS in the scopes (± 5 and ± 10 °C) of drying temperature variation 55–75 °C, such as the range value of lightness (L*) from 2.81 to 1.10, redness (a*) from 2.45 to 1.62, and yellowness (b*) from 5.80 to 1.11 in the scope (65 ± 5) °C, especially the total color difference (ΔE) of less than 2 in 60–70 °C was below the limits discernible to the human eye. The two combined additives could significantly reduce the loss of monascus red pigment, thiobarbituric acid reactive substances (TBARs), carbonyl contents and the loss of sulfhydryl group in DPMS system during drying process (P
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