蜂胶提取液对猪肉保鲜效果的研究  

Study on extension of the shelf life of pork using the extraction of propolis

作　　者：孟良玉[1] 蔡文倩[1] 卢佳琨[1] 兰桃芳[1] 丁文姝[1] 励建荣[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,辽宁锦州121013

出　　处：《食品工业科技》2011年第12期155-157,161,共4页Science and Technology of Food Industry

基　　金：渤大博士启动科研基金(BSQD2010-006)

摘　　要：研究不同浓度蜂胶提取液对鲜猪肉的保鲜效果。以猪肉的感官指标、挥发性盐基氮值、色差a*值作为判定标准比较不同浓度蜂胶提取液在不同处理方法(涂抹、浸泡)和贮藏温度下的保鲜效果。结果表明,在蜂胶提取液浓度为0.015g/mL时采用涂抹法,对猪肉的保鲜效果最好,在37℃条件下可保鲜贮存24h,在0～4℃条件下可保鲜贮存12d以上。Preservatived to extend the shelf life of pork were studied. Different methods and the extraction of porpolis were used to determine the sensing index,volatility value of total volatile base nitrogen（TVB-N） and the color aberration a＊ value to evaluate the effect of preservation. The results indicated that the optimal preservation method were 0. 015g/mL propolis concentration using the smearing preservation. No significant sensory and physico-chemical changes were observed in pork treated with the smearing method after 24h of storage at 37℃ or 12 days at 0～4℃.

关 键 词：蜂胶提取物 猪肉 涂抹保鲜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]