迷迭香提取物对等离子体处理鸡胸肉饼脂质氧化及品质影响研究  

Effect of Rosemary Extract on Lipid Oxidation and Quality of Cold Plasma-Processed Ground Chicken Patties

作　　者：高岳[1] 潘语 宋京城[1] 司文会[1] 吴晨奇 崔保威 GAO Yue;PAN Yu;SONG Jingcheng;SI Wenhui;WU Chenqi;CUI Baowei(Suzhou Polytechnic Institute of Agriculture,Suzhou 215008,China)

机构地区：[1]苏州农业职业技术学院,江苏苏州215008

出　　处：《食品科技》2021年第3期99-104,共6页Food Science and Technology

基　　金：江苏高校“青蓝工程”项目(苏教师函〔2020〕10号);苏州农业职业技术学院标志性成果(项目)培育基金项目(19BZ1002);江苏省高等学校大学生创新创业训练计划项目(202012808025Y)。

摘　　要：研究了不同浓度迷迭香提取物(RE)对包装内介质阻隔放电(DBD)冷等离子体(CP)处理的鸡胸肉饼脂质氧化及品质特性的影响。鸡肉饼在70 kV条件下DBD-CP处理180 s,在4 ℃贮藏的第0天和第5天测定菌落总数、pH值、颜色和脂质氧化。结果表明,CP处理在0 d时对鸡肉饼的菌落总数无影响,但贮藏5 d后,CP处理使菌落总数显著降低,同时CP处理也加剧了鸡肉饼的脂质氧化。添加0.2%和0.3% RE可降低CP处理和非CP处理鸡肉饼的菌落总数,各浓度RE对CP处理和非CP处理鸡肉饼脂质氧化均有抑制作用,且浓度越高,效果越好。添加RE使鸡肉饼的L*值降低而a*值和b*值升高,添加0.3% RE使鸡肉饼pH值降低。综上所述,迷迭香提取物可用于抑制CP加工肉类的微生物生长,同时能控制脂质氧化,具有较好的应用前景。Effects of adding rosemary extract (RE) were determined on the lipid oxidation and quality characteristics of ground chicken breast patties treated with in-package dielectric-barrier-discharge (DBD) cold plasma (CP).Chicken patties were CP-treated at 70 kV for 180 s.Total plate counts (TPC),pH,color,and lipid oxidation (LPO) were measured at the zeroth day and the 5th day of storage.The results indicated that CP treated had no effect on TPC of chicken patties but reduced TPC after 5 days.It also led to significant lipid oxidation.Addition 0.2% and 0.3% RE could reduce the TPC in CP and non-CP chicken patties,and all concentrations had inhibitory effects on lipid oxidation in both CP and non-CP chicken patties,and the higher the concentration,the better the effect.Addition RE reduced the L* value,while the a* value and b* value increased.The addition of 0.3% RE reduced the pH value of the chicken patty.In conclusion,rosemary extract is a promising additive for maintaining microbial quality and controlling LPO in CP-processed meat.

关 键 词：介质阻挡放电 冷源等离子体 天然抗氧化剂 硫代巴比妥酸值 禽肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]