贮运与保鲜

桉叶多酚对冷却猪肉的保鲜效果

  • 李伟 ,
  • 张小英 ,
  • 陈熔 ,
  • 叶嘉宜 ,
  • 苗建银 ,
  • 陈运娇 ,
  • 曹庸
展开
  • (华南农业大学 食品学院,广东省功能食品活性物重点实验室,广东省天然活性物工程技术研究中心,广东 广州,510642)
博士研究生(曹庸教授为通讯作者,E-mail:caoyong2181@scau.edu.com)

收稿日期: 2019-11-11

  网络出版日期: 2020-06-24

基金资助

国家重点研发计划(2016YFD0600806);广东省现代农业产业技术体系创新团队项目(2019KJ117);国家自然科学基金(31700501)

Preservative effects of Eucalyptus robusta leaves polyphenolsextact on chilled pork

  • LI Wei ,
  • ZHANG Xiaoying ,
  • CHEN Rong ,
  • YE Jiayi ,
  • MIAO Jianyin ,
  • CHEN Yunjiao ,
  • CAO Yong
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  • (College of Food Sciences, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticalsand Functional Foods, Guangdong Province Engineering Research Center for Bioactive Natural Products, Guangzhou 510642,China)

Received date: 2019-11-11

  Online published: 2020-06-24

摘要

为研究桉叶多酚对冷却猪肉的保鲜效果,采用不同浓度桉叶多酚处理冷却猪肉,分别测定第0、3、6、9及12 天猪肉样品的肉色、高铁肌红蛋白(methemoglobin,MetMb)含量、丙二醛(malondialdehyde, MDA)值、挥发性盐基氮(total volatile base nitrogen, TVB-N)、pH值、汁液损失率及感官指标。结果表明:与对照组相比,桉叶多酚组能显著提高冷却猪肉肉色a*值和感官评价得分(P<0.01),降低猪肉冷藏过程中MetMb含量、MDA值、TVB-N含量、pH值及汁液流失率(P<0.01),桉叶多酚能起到稳定猪肉肉色和抗氧化的作用,有效提高了冷却猪肉品质。

本文引用格式

李伟 , 张小英 , 陈熔 , 叶嘉宜 , 苗建银 , 陈运娇 , 曹庸 . 桉叶多酚对冷却猪肉的保鲜效果[J]. 食品与发酵工业, 2020 , 46(11) : 252 -257 . DOI: 10.13995/j.cnki.11-1802/ts.022781

Abstract

Preservative effects of chilled pork treated with polyphenols in Eucalyptus robusta leaves polyphenols extact (EPE) were studied. The chilled pork was treated with EPE at different concentrations. Meat color, MetMb content, MDA, TVB-N content, drip loss and sensory index of pork at 0, 3, 6, 9 and 12 d were determined respectively. The results showed that compared with the control group, EPE groups significantly increased a* value and sensory evaluation score of the chilled pork (P<0.01). Meanwhile, the MetMb content, TVB-N content, MDA value, pH value and drip loss of chilled pork during storage (P<0.01) were decreased, which effectively improved the quality of chilled pork. This indicated that PE could have a good antioxidant effect on chilled pork, which was beneficial to maintain the stability of meat color during storage.

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