The apple polyphenol(AP) was prepared by extracting the waste residue from apple juice production with 70% ethanol and compounded with BHT(1∶1),and then was added into sausage at the rate of 0.02%.Its antioxidation activity was followed up and detected.The results showed that the antioxidation activity of sausage added compound was 1.28 times of the blank(CK),with obviously improved flavor and obvious antioxidation effect.It could prolong the fresh-keeping period of sausage for about half a year.
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