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作 者:洪军 卢文静 郭梦婷 李文玉 毛锐 HONG Jun;LU Wei-jing;GUO Meng-ting;LI Wen-yu;MAO Rui(School of Life Science&Engineering,Henan University of Urban Construction,Pingdingshan 467036,China;Henan Key Laboratory of Water Polluyion Control and Rehabilitation,Pingdingshan 467036,China)
机构地区:[1]河南城建学院生命科学与工程学院,河南平顶山467036 [2]河南省水体污染防治与修复重点实验室,河南平顶山467036
出 处:《河南城建学院学报》2020年第2期81-87,共7页Journal of Henan University of Urban Construction
基 金:河南省高等学校重点科研项目(20A550001);平顶山健康食品协同创新中心建设与科研项目。
摘 要:为获得较好的天然植物源防腐保鲜剂,采用超声辅助醇提法对6种植物活性物质进行提取,通过琼脂平板扩散法对5种食源性致病菌的抑菌活性进行研究,选择抑菌较好的提取物均匀涂抹于冷却鸡脯肉样表面,结合紫外照射和真空包装后于4℃贮藏,通过感官评定、微生物总数、挥发性盐基氮值(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸反应物值(thiobarbituric acid reactive substances,TBARS)、pH值等指标测定判断其对鸡脯肉的保鲜效果。结果表明:与其他提取物相比,连翘和葡萄皮醇提取物对于食源性致病菌抑菌效果较好。通过对0.25 g/mL质量浓度的单一连翘和葡萄皮醇提取物作用于冷却鸡脯肉的保鲜效果可知:与对照组相比,连翘醇提取物具有较好的抑制TVB-N、TBARS和pH值增加,可将保鲜期延长4 d以上,而葡萄皮醇提取物可将保鲜期延长2~4 d。To explore plant extracts as meat preservatives,the ultrasonic-assisted ethanol extraction method was used to extract active substances of the six plant extracts.The antibacterial activity on five food-borne pathogenic bacteria was performed using the agar plate diffusion method.These extracts with good antibacterial activity were evenly applied on the surface of chilled chicken breast meat samples,and stored at 4℃after ultraviolet irradiation and vacuum packaging.The quality characteristics of breast meat of chilled chicken including the sensory evaluation,total microbial colony,TVB-N,TBARS and pH were detected.The results showed that forsythia and grape peel extracts had the better antimicrobial effect on foodborne pathogenic bacteria.Compared with the control group,0.25g/mL forsythia crude extract had better antimicrobial effect on TVB-N,TBARS and pH,and could prolong the shelf life over 4 days,whereas grape peel extracts could prolong the shelf life for 2-4 days.
关 键 词:植物醇提取物 食源性致病菌 抑菌活性 冷却鸡脯肉 保鲜效果
分 类 号:TS251[轻工技术与工程—农产品加工及贮藏工程]
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