摘要
研究添加3 mL/100 g仙草提取物对水分含量25%的猪肉脯25℃贮藏期间质构、感官、脂质氧化和蛋白质氧化的影响。结果表明:仙草提取物组猪肉脯贮藏期间的拉伸强度及延展性均显著高于空白对照组和2,6-二叔丁基对甲酚(butylated hydroxytoluene,BHT)组(P<0.05);3组猪肉脯的亮度值、红度值和黄度值均随贮藏时间的延长而显著降低(P<0.05);贮藏12 d后,各组猪肉脯总巯基含量及挥发性盐基氮含量变化显著(P<0.05),与空白对照组相比,仙草提取物显著延缓了猪肉脯贮藏过程中巯基的损失(P<0.05),抑制了挥发性盐基氮的产生;贮藏期间猪肉脯的硫代巴比妥酸反应物值呈显著上升趋势(P<0.05),仙草提取物组及BHT组显著低于空白对照组(P<0.05);空白对照组、仙草提取物组及BHT组的菌落总数分别在贮藏12、18、15 d超过国标限量,说明仙草提取物能够将猪肉脯在25℃条件下的贮藏时间延长6 d。综上所述,仙草提取物能够有效减缓猪肉脯脂质及蛋白质氧化,抑制微生物生长,延长猪肉脯的货架期。
The effects of adding 3 mL/100 g hsian-tsao extract, prepared by cooking in NaHCO3 solution, on the texture, sensory quality, lipid oxidation and protein oxidation of pork jerky(moisture content 25%) during storage at 25 ℃ were studied. The results showed that the tensile strength and extensibility of the hsian-tsao extract group were significantly higher than those of the control group and the butylated hydroxytoluene(BHT) group(P < 0.05). The brightness value, redness value and yellowness value of each group decreased significantly(P < 0.05) during storage. After 12 days of storage, the contents of sulfhydryl and total volatile basic nitrogen(TVB-N) in jerky changed significantly(P < 0.05). Compared with the control group, hsian-tsao extract significantly delayed the loss of sulfhydryl groups and inhibited the production of TVB-N(P < 0.05). The thiobarbituric acid reactive substance value of jerky increased significantly during storage, lower in the hsian-tsao extract and BHT groups than in the control group(P < 0.05). The bacterial counts in the control, hsiantsao extract and BHT groups exceeded the limit specified in the Chinese national standard on days 12, 18 and 15 of storage respectively, which indicates that hsian-tsao extract could extend the shelf life of jerky at 25 ℃ by 6 days. In conclusion, hsian-tsao extract can inhibit lipid and protein oxidation and microbial growth in pork jerky and extend its shelf life.
作者
曹媛媛
周佺
艾民珉
范红
龙姣丽
李树长
郭善广
蒋爱民
CAO Yuanyuan;ZHOU Quan;AI Minmin;FAN Hong;LONG Jiaoli;LI Shuchang;GUO Shanguang;JIANG Aimin(National Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry,College of Food Science,South China Agricultural University,Guangzhou 510642,China)
出处
《肉类研究》
北大核心
2020年第11期45-51,共7页
Meat Research
基金
畜禽产品精准加工与安全控制技术国家地方联合工程研究中心项目(发改高技[2016]2203号)。
关键词
猪肉脯
仙草提取物
蛋白氧化
脂质氧化
贮藏期
品质
pork jerky
hsian-tsao extract
protein oxidation
lipid oxidation
storage period
quality
