摘要
以新鲜猪肉馅为试材,通过测定4℃冷藏7 d期间的菌落总数、硫代巴比妥酸值(TBARs值)、过氧化值(POV值)、酸价(AV)以及感官评价等指标的变化,研究不同添加量的美拉德反应产物(MRPs)(D-葡萄糖+L-精氨酸MRPs和D-果糖+L-赖氨酸MRPs混合)、山梨酸钾、Nisin分别对新鲜肉馅的保鲜效果和抑菌作用。结果表明:与空白组相比,添加混合MRPs的处理组具有一定抑制微生物污染的作用,能更长时间地保持肉馅的新鲜度,并且在感官上也具有良好的接受性。随着添加量的增加,其防腐抑菌效果越明显。在肉馅中添加2%、8%剂量的MRPs,对控制其脂质氧化速度、减缓肉馅的酸败及微生物的污染方面,具有良好的效果。
Using fresh pork filling as a test material,the total number of colonies,thiobarbituric acid value(TBARs value),peroxide value(POV value),acid value(AV),and sensory evaluation were measured by measuring the temperature at 4℃for 7 days.Changes in different amounts of maillard reaction products(MRPs)(mixed with D-glucose+L-arginine MRPs and D-fructose+L-lysine MRPs),potassium sorbate,and Nisin for the fresh-keeping effect and antibacterial effect of the stuffing.The results showed that compared with the blank group,the treatment group with mixed MRPs had a certain effect of inhibiting microbial contamination,kept the freshness of the meat filling for a longer period of time,and also had good acceptability in sensory.As the amount of addition increases,the antiseptic and bacteriostatic effect is better.Adding 2%and 8%doses of MRPs to the meat has a good effect on controlling the rate of lipid oxidation,slowing down the rancidity of the meat and microbial contamination.
作者
李鑫
章银良
张陆燕
LI Xin;ZHANG Yinliang;ZHANG Luyan(School of Food and Bioengineering,Zhengzhou University of Light Industry,Collaborative Innovation Center for Food Production and Safety in Henan Province,Zhengzhou 450001)
出处
《食品科技》
CAS
北大核心
2019年第9期132-136,共5页
Food Science and Technology
基金
河南省科技攻关项目(182102110094)
“食品生产与安全河南省协同创新中心”研究生创新基金项目(FCICY201610)
关键词
美拉德反应产物
防腐剂
猪肉馅
抑菌性
maillard reaction products
preservative
minced pork
antimicrobial
