紫草提取物对冷却猪肉贮藏品质的影响  

Effects of Lithospermum Erythrorhizon Extracts on Quality of Chilled Pork

作　　者：闫文杰[1] 徐宝才 韩衍青 

机构地区：[1]北京联合大学应用文理学院,北京100191 [2]肉品加工与质量控制国家重点实验室,江苏雨润肉类产业集团有限公司,江苏南京211806

出　　处：《食品研究与开发》2016年第6期190-192,共3页Food Research and Development

基　　金：北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD201404087)

摘　　要：用盐水注射机将不同浓度的紫草提取物注射进冷却猪肉中,经真空包装后置于0℃~4℃贮藏,分析贮藏过程中感官指标和TVB-N值等指标的变化。结果表明：紫草提取物对冷却猪肉贮藏过程中菌落总数、羰基值和TVB-N值的增加均有显著的抑制作用。紫草提取的的浓度越高,抑制作用越明显。贮藏至第10天,对照组已变质,0.1%、0.3%和0.5%处理组降为次鲜肉,0.7%处理组依然为新鲜肉。紫草提取物具有一定的抗氧化活性和抑菌作用,可延缓冷却猪肉的腐败变质,具有推广应用价值。Different concentrations of lithospermum erythrorhizon extracts were added to chilled pork,sensory index and TVB-N value of vacuum-packaged pork were detected during chilled storage.The results showed that lithospermum erythrorhizon extracts had a marked inhibition effect on the increases of total bacterial count,carbonyl value,and TVB-N value of chilled pork;The higher concentration of lithospermum erythrorhizon extracts had more significant preservation effect. In the tenth day,controlled group had been bad,the freshness of treatment group（0.1 %,0.3 %,and 0.5 %）were differently decreased,treatment group（0.7 %）was still the fresh chilled pork. Lithospermum erythrorhizon extracts had a certain antioxidation activity and bacteriostasis,it could delay corruption metamorphism of chilled pork and had value of application.

关 键 词：冷却猪肉 紫草 提取物 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]