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。
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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