摘要
研究不同添加量燕麦多酚对冷却猪肉的保鲜效果。将冷却猪肉分成4组:不加任何保鲜剂的阴性对照组、加入300 mg/kg茶多酚的阳性对照组、分别加入500 mg/kg和1 000 mg/kg燕麦多酚的处理组,在贮藏期间定期对各组冷却猪肉的菌落总数、pH值、失水率、硫代巴比妥酸反应物值、挥发性盐基总氮(total volatile basic nitrogen,TVB-N)值进行检测。结果表明,茶多酚和燕麦多酚均可以明显抑制冷却猪肉中微生物的快速繁殖,明显抑制冷却猪肉中脂质的氧化,延缓TVB-N值的增加;燕麦多酚对冷却猪肉的保鲜效果不及茶多酚;1 000 mg/kg燕麦多酚对冷却猪肉的保鲜效果更佳。结论:较高添加量的燕麦多酚可使冷却猪肉在较长时间内保持良好的食用品质,延长其货架期。
The preservative effects of different concentrations of oat polyphenols on chilled pork were investigated. Chilled pork was equally divided into four groups, including negative control group without any preservative, positive control group with tea polyphenols at 300 mg/kg and two experimental groups supplemented with oat polyphenols at 500 and 1 000 mg/kg, respectively. Total aerobic counts, physiochemical indicators such as pH, dripping loss, thiobarbituric acid reactive substances（TBARS） and total volatile basic nitrogen（TVB-N） were determined regularly during storage. The results indicated that compared with negative control group, tea polyphenols and oat polyphenols significantly inhibited the reproduction of bacteria and lipid oxidation, and slowed down the increase in TVB-N value. Oat polyphenols had weaker preservative effects on chilled pork than tea polyphenols, although better preservative effect could be obtained by treatment with 1 000 mg/kg oat polyphenols. Conclusion： Higher concentration of oat polyphenols could better maintain the eating quality of chilled pork for a long period and therefore extend the shelf-life during storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第10期278-282,共5页
Food Science
基金
山西省科技攻关计划项目(20110311001-4
20140311025-6)
山西农业大学校育种基金项目(2014yz2-8)
关键词
燕麦多酚
茶多酚
冷却猪肉
保鲜
oat polyphenols
tea polyphenols
chilled pork
preservation
