新研究展示用于肉类保存的抗氧化剂的天然成分

　　INDIA - Authors from Punjab Agricultural University have identified 27 natural ingredients that can be used as antioxidants to preserve meat. Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavours, and improve colour stability. Recently food manufacturers have moved towards using natural antioxidants such as plant extracts, herbs, spices and essential oils, instead of synthetic ones in order to meet consumer demand for more natural products.

　　印度——旁遮普农业大学的作者已经确定了27个天然成分,可以作为抗氧化剂保持肉类产品新鲜。抗氧化剂通常添加到新鲜和加工肉类和肉类产品中，防止脂质氧化(分解)，阻止味道散发，提高颜色的稳定性。最近食品制造商转向使用天然抗氧化剂，例如植物提取物、药草、香料和精油，而不是合成的，是为了满足消费者对更多的天然产品的需求。