丁香提取物对冷藏肉饼品质的控制作用  

Effectiveness of Clove Extracts on Inhibiting the Quality Deterioration of Pork Patties Stored at 4℃

作　　者：陈洪生[1] 刁静静[2] 孔保华[3] 张瑞红[1] 贺旺林 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,大庆163319 [3]东北农业大学食品学院,哈尔滨150030

出　　处：《天然产物研究与开发》2017年第3期482-488,共7页Natural Product Research and Development

基　　金：黑龙江省教育厅科学技术研究项目(12541574)

摘　　要：为了控制冷藏肉饼贮藏中品质的劣变,本研究按0.5 g/kg和1.0 g/kg将丁香提取物和0.1 g/kg没食子酸丙酯添加到肉饼中,以未添加抗氧化剂肉饼作对照,采用托盘包装4℃贮藏,研究肉饼在贮藏0、4、8、12 d后品质的变化情况,包括:羰基含量、硫代巴比妥酸值、蒸煮损失、质构、色差、感官评定和肉饼中水分的相态分布等。结果表明:添加丁香提取物显著地降低了肉饼蛋白的羰基含量(P<0.05),降低了肉饼的TBARS值、蒸煮损失和酸败味,抑制了贮藏中硬度值、L*值和b*值的增加,延缓了a*值的下降,改善了产品的弹性和感官特性,缩短了T21弛豫时间,说明丁香提取物能够有效地控制肉饼冷藏中的品质劣变。In order to inhibit the quality deterioration of pork patties, it was added with 0.5,1.0 g/kg clove extract and 0.1 g/kg propyl gallate and stored at 4℃ for 0,4,8 and 12 d, respectively. Then the carbonyl content, TBARS value, cooking loss,TPA, color, sensory evaluations and water distribution were determined to evaluate the quality change. The clove extract treatments significantly decreased the TBARS value, carbonyls conformation, and reduced the cooking loss and tapinoma-odor,inhibited the increase of hardness, L＊ and b ＊ , postponed the decrease of a ＊ , improved springness and sensory score ,decreased the T21 relaxation time of pork patties. These results suggested that the clove extract effec- tively controlled the quality deterioration of pork patties at 4 ℃.

关 键 词：丁香提取物 冷藏 肉饼 品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]