三种天然抗氧化剂对冷鲜兔肉保鲜效果研究  

Study on anti-oxidative effects of 3 natural anti-oxidants on chilled rabbit meat

作　　者：聂乾忠[1] 夏延斌[1] 曾晓楠[2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]湖南生物机电职业技术学院,湖南长沙410127

出　　处：《食品与机械》2012年第5期155-158,共4页Food and Machinery

摘　　要：分别利用茶多酚,迷迭香提取物和植酸钠等天然抗氧化剂对冷却獭兔肉进行抗氧化及保鲜。结果表明:0.3g/kg茶多酚(TP),0.3g/kg水溶性迷迭香提取物及0.2g/kg植酸钠均可有效抑制冷鲜兔肉脂肪氧化,延缓氧化酸败异味的产生,从而有效延长冷鲜兔肉货架期,在(4±0.5)℃条件下达到9d左右;而空白对照组兔肉货架期仅为6d。By adopting the chilled Musculus longissimus dorsi of rabbit meat as material,the experiment was conducted to study the anti-oxidative effects of Tea Poly-phenols（TP）,water-soluble Rosemary Extracts and Sodium Phytate at the concentration of 0.3 g/kg,0.3 g/kg,0.2 g/kg respectively so to determine their preservation effects.Results revealed that all 3 natural anti-oxidants at the set concentrations could retard the lipid auto-oxidation of chilled rabbit meat during storage at the temperature of（4±0.5） ℃ efficiently,and extended the shelf-life of fresh rabbit meat to some 9 days while,that of control group lasted only for 6 days.

关 键 词：冷却兔肉 茶多酚 迷迭香 植酸钠 过氧化值 TBARS值 挥发性盐基氮 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]