陇西腊肉复合保鲜剂配方优化  

Optimizing the Formulation of Preservative Combinations for Longxi Bacon,a Traditional Chinese Meat Product in Longxi,Gansu

作　　者：张百刚[1] 梁海荣 黄橙辉 李金亮 徐冬梅 冯再平[1] ZHANG Baigang;LIANG Hairong;HUANG Chenghui;LI Jinliang;XU Dongmei;FENG Zaiping(College of Life Science and Engineeing,Lanzhou University of Technology,Lanzhou 730050,China)

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《肉类研究》2021年第1期26-33,共8页Meat Research

基　　金：甘肃省高等学校科研项目(2016B-024);甘肃省自然科学基金项目(18JR3RA136);国家自然科学基金地区科学基金项目(31760495)。

摘　　要：以陇西蕨麻猪肉为原料制备陇西腊肉,3℃条件下贮藏90 d,以腊肉的感官评分、挥发性盐基氮含量和菌落总数为检测指标进行综合评价,通过单因素试验和响应面优化试验探究大蒜素、茶多酚、生姜提取物等天然保鲜剂对腊肉品质的影响。结果表明:单一保鲜剂的最适剂量为大蒜素质量浓度1.0 g/100 mL、茶多酚质量浓度3.0 g/100 mL、生姜提取液体积分数40%;响应面优化试验结果表明,复合保鲜剂最佳组合为3.0 g/100 mL大蒜素、3.0 g/100 mL茶多酚、50.0%生姜提取液,在该配方下腊肉贮藏期间能够保持原有的鲜度和风味,货架期延长至90 d。Longxi bacon was made from the meat of Juema pigs in Longxi,Gansu and stored at 3℃for up to 90 days.The effect of the natural preservatives allicin,tea polyphenols,ginger extract,individually and in combination,on the sensory evaluation,total volatile basic nitrogen(TVB-N)content and total bacterial count of bacon was studied by one-factorat-a-time method and response surface methodology.The results showed that the optimum concentrations of the single preservatives were 1.0 g/100 mL,3.0 g/100 mL and 40.0%for allicin,tea polyphenols and ginger extract,respectively.The optimum combination that maintained the freshness and flavor of Longxi bacon during storage was 3.0 g/100 mL allicin,3.0 g/100 mL tea polyphenols and 50.0% ginger extract,which extending the shelf life up to 90 days.

关 键 词：陇西腊肉 大蒜素 茶多酚 生姜提取物 复合保鲜剂 响应面法 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]