竹叶黄酮与V_C、V_E复配对冷却猪肉品质的影响  

Effects of bamboo-leaf-flavonoids compounded with V_C and V_E on the quality of chilled pork

作　　者：石亚中[1] 伍亚华[1] 许晖[1] 钱时权[1] 汪张贵[1] 

机构地区：[1]蚌埠学院生物与食品工程系,安徽蚌埠233030

出　　处：《食品与机械》2013年第1期180-183,共4页Food and Machinery

基　　金：安徽高校省级自然科学研究项目(编号:KJ2012Z243);安徽省高等学校省级食品科学与工程特色专业建设点资助项目(编号:20101091);安徽省食品科学与工程教学团队资助项目(编号:20101094);蚌埠学院优秀人才资助项目(编号:蚌埠学院字[2010]107号)

摘　　要：以竹叶黄酮与VC、VE复配对冷却猪肉进行保鲜研究。在感官模糊综合评定基础上,通过L9(33)正交试验优化配比,并测定冷藏期间猪肉肉色、滴水损失、pH值、挥发性盐基氮(TVB-N)和丙二醛(MDA)含量变化。结果表明:浓度为0.15%竹叶黄酮,0.20%VC,0.10%VE复配时对冷却猪肉保鲜效果良好。冷藏9d时,猪肉a*(红度)、b*(黄度)和pH值与对照组之间差异显著(P<0.05),其感官质量明显优于对照组;冷藏12d时,肉样的MDA、TVB-N值分别为0.40nmol/mg.PROT、11.72 mg/100g,显著低于对照组(P<0.05)。竹叶黄酮复配剂能延长冷却肉货架期,提高了其保鲜效果。The quality of chilled pork was researched with a compound preservative composed of bamboo-leaf flavonoids,Vc and VE. Based on the sensory evaluation of fuzzy mathematics, the optimal formula was investigated through 1,9 （33 ）. Meat color, dropping loss, pH, TVB N and MDA were measured during the storage. The results showed that the optimal fresh-keeping formula of chilled pork was 0. 15 % bamho-leaf-flavonoids,0.20 % Vc and 0.10 % VE;. After 9 days storage, the sensory quality was better than the controlled group, a ＊ value, ,5 ^＊ value, and pH were significant difference from the control group（P〈0.05）. After 12 days storage, the content of MDA,TVB-N were lower than the control group markedly, which was 0.40 nmol/mg · PROT, 11.72 mg/100 g respectively. The optimal compound preservative of bamboo leaf-flavonoids prolonged the shelf life of chilled meat, which had a better effect to keep chilled pork fresh.

关 键 词：竹叶黄酮 VC VE 猪肉 保鲜 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]