普洱茶提取物对猪肉糜品质的影响  

Effect of Pu'er tea extract on the quality of minced pork

作　　者：乔金玲[1] 薛桥丽[2] 杨华松[3] 胡永金[1] 王晶晶[1] 字小平 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学图书馆,云南昆明650201 [3]云南农业大学人事处,云南昆明650201

出　　处：《郑州轻工业学院学报（自然科学版）》2013年第6期22-26,共5页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金：国家自然科学基金项目(31060270);云南省自然科学基金项目(2011FZ091)

摘　　要：针对目前冷鲜肉制品保质期短、品质不稳定、易腐败变质等状况，考察了不同浓度普洱茶提取物（PETs）对冷却猪肉糜货架期的影响．结果表明，冷却猪肉糜中添加0．02％-0．12％的PETs后，在贮藏期间不仅可以有效抑制肠道茵群、假单胞茵和菌落总数的增殖，还可降低挥发性盐基氮和硫代巴比妥酸值的累积，增加红度值并保持猪肉糜良好的感官性状．In view of the problems of cold minced meat existing in the short shelt-llle SUCh as mconslstem quality and easiness to spoilage, the effects of different concentration of Pu＇ er tea extracts （PETs） on the shelf-life of mincedpork were studied. The results showed that the addition of PETs（0.02% ~0.12% ） to the samples could not only significantly inhibit the growth of Enterobactteriaceae, Pseudomonas and the total aerobic bacterial, decrease the accumulation of the total volatile nitrogen base and thiobarbituric acid-reac- tive substances,but also increase the minced pork a ＊ value and keep it＇s good sensory properties.

关 键 词：普洱茶提取物 猪肉糜品质 货架期 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]