胡椒提取物在冷却肉保鲜中的应用  

Application of Black Pepper Extract in Chilled Pork Preservation

作　　者：葛畅[1] 胡月英[2] 李从发[1] 陈文学[1] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南大学材料与化工学院,海南海口570228

出　　处：《食品科学》2011年第16期343-346,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD76B04);海南省自然科学基金项目(808102);海南省重点科技项目(ZDXM2010007);海南大学校基金项目(hd09xm90)

摘　　要：研究胡椒提取物作为复合保鲜剂的成分在延长冷却肉货架期方面的作用。采用常压回流方法获得胡椒提取物,再以胡椒提取物、壳聚糖和乙酸为试材,对冷却肉进行贮藏保鲜,最后采用二次通用旋转组合设计法,对复合保鲜液配方成分的比例进行优选。结果表明:复合保鲜剂能明显地抑制保藏过程中微生物的生长。胡椒提取物质量分数0.95%,壳聚糖质量分数0.99%,乙酸质量分数0.80%的保鲜剂配方较好,保鲜12d后细菌总数(lg(CFU/g))为5.2214。To prepare a compound preservative for chilled pork,black pepper extract,prepared by soaking in 80% aqueous ethanol followed by reflux extraction,chitosan and glacial acetic acid were formulated to be mixed with water,and the effect of the compound preservative on total bacterial count in chilled pork was evaluated after 12 days of storage at 0-4 ℃.In order to minimize total bacterial count in chilled pork,response surface methodology based on quadratic general rotary unitized design were used to optimize the final concentrations of black pepper extract,chitosan and glacial acetic acid in aqueous solution.The compound preservative could dramatically inhibit microbial growth in pork during cold storage,and its optimal formula was 0.95% black pepper extract,0.99% chitosan and 0.80% acetic acid,resulting in a total bacterial count of 5.2214 lg（CFU/g） after 12 days of storage.

关 键 词：胡椒提取物 冷却肉 壳聚糖 乙酸 保鲜 

分 类 号：TS205.7[轻工技术与工程—食品科学] Q949.732.3[轻工技术与工程—食品科学与工程]