จากการศึกษาการเคลือบเนื้อหมูด้วยสาร

From a study of glaze pork with ASTA San nathin extract concentration 0.3, 0.0, 0.5 per cent and 0.7 are packed in sealed foam tray with Wrap storage temperatures frozen (4-6° c) for a period of 5 days, it was found that a sample of pork with red (a *) values do not vary and there are almost no statistical change of pork. When keeping it red (a *) values of each sample extract ASTA enamel reduction transaction that has low concentrations nathin the Red value (a *) of pork is less than coated with ASTA extracts the highest concentrations nathin transaction. While a control (no frozen ASTA San nathin extracts) The Red value (a *), the smallest drop of red (a *) in pork comes from the reaction of pork meat broilers. The occurrence of broilers station found that the frozen sample extracts at 0.0 per cent have Vista San nathin Thiobarbituric acid (TBA) value as high as possible, and when they add the quantity extracts ASTA San nathin, extracts from the Vista San nathin effective in deterring the occurrence of broilers mansion. However, tamsarotkat ASTA San nathin has resulted in inhibition of broilers and reaction to color changes in pork meat.

A study of pork coated with astaxanthin extract the thin concentration of 0.0, 0.3, 0.5 and 0.7 packaged in foam trays. Wrap well sealed with stored at refrigerated (4-6. C) for 5 days found that all samples of pork with red (a *) did not differ statistically and almost no change in color of pork. When keeping up the red (a *) of all samples decreased. Coating extracts astaxanthin was thin at low concentrations, resulting in redness (a *) of pork is less than a coating of astaxanthin extract was thin at high concentrations. While the control unit (Not frozen extracts astaxanthin and thin) are red (a *) minimal reduction of the red (a *) in the pork comes from the reaction of oxidation of the meat. pig The resulting oxidation was found. Frozen samples extracted astaxanthin is a thin 0.0 percent Thiobarbituric acid (TBA) and the highest decreases with increasing amount of astaxanthin extract thin. This is likely due to astaxanthin extract the thin-effective to inhibit oxidation has. However, extracts astaxanthin is thin, resulting in inhibition of oxidation reactions and changes color in pork as well.

From the deposition of pork extract as astaxanthin concentration of 0.0 0.3 0.5 0,, and.7 packed in foam trays and well sealed with Wrap keep temperature (4-6 degrees Celsius) for 5 days revealed that all the samples of pork in red. (a *) are not significantly different, and almost no change of meat pig.(*) of all samples a decreased. Extract data ธินท as coating chitosan decreased resulted in the red (a *) of pork is less than coated with the extract as Da San ธินท at higher concentrations. While the control.The red (a *) minimal reduction of the red (a *) in pork was born from the oxidation เดชั่น of pork. The oxidation found. Sample immersed extract as astaxanthin 0 percent.0 was Thiobarbituric acid (TBA) most high and decreased when increasing extract astaxanthin. ' Which may be due to extract astaxanthin. Effective in inhibition of oxidation.