迷迭香与壳聚糖涂膜对猪肉饼的复合保鲜效果  

Preservation Effect of Chitosan Coating Incorporated with Rosemary on Pork Patties

作　　者：王正荣[1] 马汉军[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《肉类研究》2016年第7期21-25,共5页Meat Research

基　　金：河南教育厅科学技术研究重点项目(13A550305);2011年高层次人才(博士)科研启动基金项目(2011004)

摘　　要：通过对pH值、菌落总数、高铁肌红蛋白(metmyoglobin,MetMb)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARs)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值和感官评价的测定,结果表明:迷迭香-壳聚糖复合膜能有效抑制肉饼的菌落总数和pH值的增加,抑制肉饼的脂质过氧化和TVB-N的形成,同时提高肉饼的感官评分,并且迷迭香的添加具有质量浓度效应,质量浓度为0.10、0.15 g/100 mL迷迭香和壳聚糖复合膜能使冷藏肉饼的货架期延长至15 d左右。In order to find a way to prolong the shelf life of pork patties during cold storage, the preservation effect of chitosan coating incorporated with different concentrations of rosemary was studied. Total bacterial count, pH, metmyoglobin （MetMb）, 2-thiobarbituric acid-reactive substances （TBARs） value, total volatile basic nitrogen （TVB-N） value, and sensory evaluation were used to evaluate the quality of pork patties during cold storage. The results showed that composite rosemary-chitosan coating was effective against the increase in total bacterial count and pH as well as against lipid inhibition and TVB-N formation in pork patties while enhancing sensory evaluation score. Furthermore, the effect of rosemary addition was dependent upon its concentration. The shelf life of pork patties was up to about 15 days upon coating treatment with the addition of either 0.10 g/100 mL or 0.15 g/100 mL rosemary.

关 键 词：猪肉饼 壳聚糖 迷迭香 复合保鲜 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]