摘要
为了探讨辣椒籽提取物对冷却肉的保鲜效果,研究了在(3±1)℃贮藏条件下,不同质量分数的辣椒籽乙醇提取物(0%,0.05%,0.10%,0.20%和0.30%)对冷却肉理化指标和抑菌活性的影响。结果表明,不同处理组肉样的pH值、硫代巴比妥酸反应物值(TBARS)、过氧化值(POV)、挥发性盐基氮含量(TVB-N)、菌落总数随着贮藏时间的延长均有不同程度的升高,而各处理组与对照组的理化指标以及菌落总数增加幅度呈显著性差异(P<0.05)。0.20%和0.30%的辣椒籽乙醇提取物,能显著抑制冷却肉的菌落总数、pH值、TBARS值、POV值、TVB-N含量的增长速率,延长其货架期。0.20%和0.30%的辣椒籽乙醇提取物的抗氧化能力和抑菌活性差异不显著(P>0.05)。
To explore the preservation effect of chilli seed extract on chilled meat.The effects of ethanol extracts of chilli seeds(0%,0.05%,0.10%,0.20%and 0.30%)at different concentrations on cooling meat physicochemical indexes and antibacterial activity were studied under(3±1)℃storage conditions.Results show that the different treatment groups of specimens of pH value,sulfur,generation of barbituric acid value of reactants(TBARS),peroxide value(POV),volatile base(TVB-N),nitrogen content and total number of colonies as the extension of storage time has the varying degree to rise,but the treatment group and control group in physical and chemical index and the total number of colonies increase rate show significant difference(P<0.05).The ethanol extracts of 0.20%and 0.30%chilli seeds could significantly inhibit the growth rate of the total number of colonies,pH value,TBARS value,POV value and TVB-N content in the chilled meat,and extend its shelf life.The antioxidant capacity and antibacterial activity of 0.20%and 0.30%chilli seeds ethanol extracts were not significantly different(P>0.05).
作者
肖轲
李高阳
尚雪波
李志坚
苏东林
Xiao Ke;Li Gaoyang;Shang Xuebo;Li Zhijian;Su Donglin(Hunan Agricultural Products Processing Institute,Changsha 410125;Hunan Food Testing and Analysis Center,Changsha 410125;International Joint Laboratory on Fruits&Vegetables Processing and Quality Safety,Changsha 410125;Hunan Key Laboratory of Fruits&Vegetables Storage,Processing and Quality Safety,Changsha 410125)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第6期202-208,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
湖南创新型省份建设专项(2019SK2121)
湖南省创新资金项目(2019JG01-12)。
关键词
辣椒籽提取物
抗氧化性
抑菌活性
冷却肉
保鲜
chilli seed extract
oxidation resistance
antibacterial activity
chilled meat
fresh
