刺儿茶多酚对冷却猪肉保鲜效果的研究  

Fresh-keeping Effect of Thorn Tea Polyphenols on Chilled Pork

作　　者：尹爱武[1] 高鹏飞 蒋佳洁 

机构地区：[1]湖南工程学院化学化工学院,湘潭411104 [2]大理大学药学院,大理671000

出　　处：《湖南工程学院学报（自然科学版）》2017年第2期47-52,共6页Journal of Hunan Institute of Engineering(Natural Science Edition)

基　　金：湖南工程学院博士基金项目(09001003-16RC019)

摘　　要：研究刺儿茶多酚对冷却猪肉的保鲜效果.鲜猪肉用浓度为0.25%、0.50%、1.00%、1.50%的刺儿茶多酚水溶液浸渍5min,然后取出沥干10min后于4℃下保存.在贮藏的第0、3、6、9、12、15d分别对冷却猪肉的挥发性盐基氮(TVB-N)、pH、感官质量、持水力、硫化氢、硫代巴比妥酸反应物值(TBARS)及微生物进行测定或评价.刺儿茶多酚能抑制冷却猪肉的挥发性盐基氮、硫化氢、硫代巴比妥酸反应物的产生,脂质氧化,pH的增加及微生物的繁殖;并增加冷却猪肉的持水力与改善冷却猪肉的感官质量.质量浓度为1.00%的刺儿茶多酚对冷却猪肉的保鲜效果最好.刺儿茶多酚在冷却猪肉的保鲜中有广泛的应用前景.The objective of this study is to study the fresh-keeping effect of Thorn Tea polyphenols on chilled pork. Fresh pork fs dipped into Thorn Tea Polyphenols aqueous solution at the levels of 0.25, 0.50, 1.00, 1.50 percent for five minutes and allowed to drip for 10 minutes. Then the processed pork is stored at 4 ℃. Total volatile basic nitrogen（TVB-N）, pH, sensory quality, water-holding power, hydrogen sulfide, thiobarbituric acid reactive substance （TBARS） and microorganism are measured or estimated on the 0th, 3rd, 6th, 9th, 12th and 15th during the storage period. Thorn Tea polyphenols can inhibit the production of total volatile basic nitrogen, hydrogen sulfide, hiobarbituric acid reactive substance, lipid peroxidation, the increase of pH, and the breeding of microorganism. The water-holding power and sensory quality of pork are also improved by Thorn Tea polyphenols. 1.00 percent Thorn Tea polyphenols aqueous solution has the best preservative function for chilled pork. pects in preservation of chilled pork. Thorn Tea polyphenols has extensive application pros-pects in preservation of chilled pork.

关 键 词：刺儿茶 多酚 猪肉 保鲜 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]