多甲氧基黄酮提取物对冷却肉保鲜效果的影响  

Preservation of Chilled Meat Coated with Polymethoxyl Flavonoid Extract

作　　者：姚晓琳[1] 潘思轶[1] 张晓维[1] 段春红[2] 王鲁峰[1] 朱新荣[1] 徐晓云[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]武汉生物工程学院生物工程系,湖北武汉430415

出　　处：《食品科学》2009年第24期460-463,共4页Food Science

基　　金：农业部"948"项目(2006-Z-25)

摘　　要：通过将多甲氧基黄酮提取物(PMFs)对鲜猪肉进行涂膜处理,并采用PE有氧包装形式,以色价、pH值、挥发性盐基氮值(TVB-N值)、细菌总数和假单胞菌数的变化为指标,评价PMFs对冷却肉的保鲜效果。结果表明,PMFs对冷却肉具有一定的保鲜效果,与乙醇对照组相比,经PMFs处理后的冷却肉其pH值、TVB-N值、细菌总数和假单胞菌数等指标均变化缓慢,且对肉色无不良影响,可使冷却肉保质期延长至8d。The preservation effect on chilled meat coated with polymethoxyl flavonoid extract （PMF） was studied. The color, pH, TVB-N, total bacteria counts and Pseudomonas amount of chilled meat was used to evaluate its preservation effect. Results indicated that chilled meat coated with PMF exhibited an obvious fresh-keeping effect and the chilled meat treated by PMF exhibited an attenuated alteration of pH, TVB-N, total bacteria counts and Pseudomonas amount. Moreover, PMF had no effect on color of chilled meat. The shelf life of chilled meat treated with PMF was extended to 8 days.

关 键 词：多甲氧基黄酮 冷却肉 涂膜保鲜 细菌总数 

分 类 号：TS205.9[轻工技术与工程—食品科学]