生姜、洋葱、丁香提取物对猪肉的保鲜效果  

Effect of Extracts of Ginger,Onion and Clove on Pork Preservation

作　　者：曹莹莹[1] 司旭鹏 杨明俊[1] CAO Yingying;SI Xupeng;YANG Mingjun(College of Life Science and Engineering,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2期41-47,共7页Meat Research

基　　金：兰州理工大学博士启动基金项目(10-0106);甘肃省自然科学基金项目(20JR10RA158)。

摘　　要：以蒸馏水处理的猪肉为对照,研究生姜、洋葱、丁香提取物及其等体积混合制成的混合液以及化学防腐剂2,6-二叔丁基-4-甲基苯酚对猪肉保鲜效果的影响。用体积分数95%的乙醇浸提其中的有效成分,冷却猪肉分别在各组保鲜液中浸泡4 min,沥干后用聚乙烯保鲜袋密封包装,最后在4℃冰箱冷藏12 d,每3 d测定1次感官评分、汁液流失率、蒸煮损失率、色度值、pH值、剪切力、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量。结果表明:洋葱、生姜和丁香提取物均能够有效延长猪肉的贮藏时间,其中,生姜、洋葱、丁香混合提取物效果最佳,猪肉感官评分最高,汁液流失率和蒸煮损失率最低,色度值最好,pH值最低,剪切力最小,TVB-N含量最小,可将猪肉的保质期延长到12 d。In this paper,the effect of the ethanol extracts from ginger,onion and clove as well as their binary and ternary mixtures at a 1:1 ratio(V/V)and the chemical preservative 2,6-di-tert-butyl-4-methylphenol(BHT)on pork preservation was studied.Pork treated with distilled water was used as a control.The extracts were prepared using 95%ethanol as the extraction solvent.Chilled meat samples were soaked for 4 minutes in each preservative solution,then taken out,packaged in a sealed polyethylene bag after draining the solution off,and finally stored in a refrigerator at 4℃for up to 12 days.Every three days,sensory scores,juice loss,cooking loss,color parameters,pH value,shear force,and volatile base nitrogen(TVB-N)content were measured.The results showed that onion,ginger and clove extracts could effectively extend the storage life of pork.Among all samples tested,the ternary mixture was the most effective,imparting the highest sensory score,the lowest juice loss and cooking loss,the best color,and the lowest pH value,shear force and TVB-N content to pork and extending the storage life up to 12 days.

关 键 词：冷却猪肉 保鲜 洋葱提取物 生姜提取物 丁香提取物 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]