辣椒籽油对肉糜低温贮藏特性的影响  

Effect of chilli seed oil on storage characteristics of pork meat at low temperature

作　　者：沈文娇 何新益[1,2,3] 甄润英[1,2,3] 冯长禄 刘斌 

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384 [3]天津市科教兴农集成创新示范基地,天津300384 [4]天津市鸿禄食品有限公司,天津301713

出　　处：《食品与机械》2017年第5期128-134,140,共8页Food and Machinery

基　　金：天津市农业科技合作项目(编号:201410061027)

摘　　要：为探讨辣椒籽油对猪肉肉糜的保鲜效果,研究了辣椒籽油添加及不同包装方式对猪肉肉糜在4℃低温贮藏条件下的质构、色差、保水性、挥发性盐基氮、TBARS值、菌落总数等指标的影响。结果表明:辣椒籽油的添加使肉糜的红度值提高了2倍,且对肉糜的pH、硬度都有积极影响,辣椒籽油与真空包装结合使用使肉糜的脂肪氧化、蛋白氧化变缓。贮藏第9天对照组TBARS值已达到1.95mg/kg,辣椒籽油组仅1.39mg/kg;对照组TVB-N值达到28.7 mg/100g,辣椒籽油组仅16.8mg/100g。在辣椒籽油和真空包装的联合作用下可有效延长肉糜保质期2d以上。The effects of the addition of chilli seed oil and different packaging methods of pork meat at 4 ℃ were studied, on the texture, color difference, water retention, volatile nitrogen, TBARS and colony count, to explore the preservation effect on pork meat e mulsion. The results indicate that the red value of the meat emulsion was increased by the addition of chilli seed oil, and the addition had a positive effect on the pH and hardness of the meat emulsion. The fat oxidation and the protein oxidalion of the meat emulsion get slow by the combination of the chilli seed oil and the vacuum packaging. The TBARS of control group had reached 1.95 mg/kg on the 9th day but only 1.39 mg/kg in lhe chilli seed oil group, the TVP N value of the control group reached 28.7 rag/100 g at the 9th day, while the chill seed oil group reached the 16.8 rag/100 g. h can effecuvcly extent the shelf life of meat more than 2 days in the combination of chilli seed oil and vacuum packaging.

关 键 词：肉糜 辣椒籽油 TBARS 保质期 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]