杨桃多酚对猪肉的抗氧化保鲜作用  

Antioxidant and Preservative Effects of Carambola Polyphenol on Pork

作　　者：郭静婕[1,2] 杨昌鹏[2] 陈智理[2] 

机构地区：[1]广西大学食品与轻工学院,南宁530005 [2]广西农业职业技术学院,南宁530007

出　　处：《湖北农业科学》2015年第9期2189-2192,共4页Hubei Agricultural Sciences

基　　金：广西教育厅高校科研项目(200103YB177)

摘　　要：通过对猪肉感官品质评定,对其2-硫代巴比妥酸(TBA)值和菌落总数进行测定,研究杨桃(Averrhoa carambola L.)多酚对猪肉的抗氧化保鲜作用。结果表明,杨桃多酚处理对猪肉有一定的抗氧化保鲜作用,杨桃多酚质量分数为0.35%时,保鲜效果较好;将杨桃多酚与VC、VE联用具有协同增效抗氧化作用。各组肉样的保鲜效果依次为0.1%杨桃多酚+0.05%VC+0.05%VE>0.2%杨桃多酚+0.05%VE>0.2%杨桃多酚+0.05%VC>0.3%杨桃多酚>对照。Through the determination of the pork sensory quality inspection,TBA contentand and the total number of colonies were determined, and the antioxidant and preservative effects of caramola （Averrhoa carambola L.） polyphenol on pork were studied. The results showed that caramola polyphenol had antioxidant and preservative of pork, when the caramola polyphenol concentration was 0.35%, the fresh-keeping effect was obvious. Caramola polyphenol combined with VC and VE had coordi- nation synergistic effects. Effects of preservation were 0.1% carambola polyphenol＋0.05% VC＋0.05% VE〉0.2% carambola polyphenol＋0.05% VE〉0.2% carambola polyphenol＋0.05% VC〉0.3% carambola polyphenol〉control.

关 键 词：杨桃(Averrhoa CARAMBOLA L.) 多酚 猪肉 抗氧化 保鲜 

分 类 号：S667.9[农业科学—果树学] TS251[农业科学—园艺学]