姜辣素对冷却猪肉品质的影响  

Effect of gingerol on the quality of chilled pork

作　　者：赖海涛 苏国成 郑浩兴 吕禹泽 LAI Haitao;SU Guocheng;ZHENG Haoxing;LU Yuze

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]厦门市食品科技研发检测中心,福建厦门361100

出　　处：《肉类工业》2020年第10期38-41,共4页Meat Industry

摘　　要：冷却猪肉因其肉品安全卫生,营养价值高而成为人们餐桌上常见的美食,如何延长冷却猪肉的保质期就显得有现实意义了。选用浓度为1.0%的姜辣素对冷却猪肉进行涂膜保鲜,用空白冷却猪肉作对照,通过检测冷却猪肉的脂肪氧化程度(MDA)、球蛋白沉淀反应及感官判断等指标,探讨姜辣素对冷却猪肉品质的影响,结果表明:姜辣素能抑制冷却猪肉脂肪的氧化,减小球蛋白沉淀反应,延长冷却猪肉的保质期。Chilled pork was common delicious foodon the table because of its safety and high nutritional value.It had practical significance that how to extend the shelf life of chilled pork.The chilled pork was coated with 1.0%gingerol,and the blank chilled pork was taken as control,and the degree of lipid oxidation(MDA),globulin precipitation reaction and sensory evaluation of chilled pork were detected,and the effect of gingerol on the quality of chilled pork was studied,the results showed that the oxidation of chilled pork fat could be inhibited by gingerol,and globulin precipitation reaction decreased,and the shelf life of chilled pork was extended.

关 键 词：姜辣素 冷却猪肉 脂肪氧化 球蛋白沉淀 感官评价 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]