复合天然抗氧化剂延长冷却猪肉保鲜期的配方优化  

Formulation Optimization of Compound Natural Antioxidants for Prolonging the Preservation Period of Chilled Pork

作　　者：吴丹枫[1] 张明[1] 谢静[1] 陈胜姝 章海风[1] WU Danfeng;ZHANG Ming;XIE Jing;CHEN Shengshu;ZHANG Haifeng(Key Laboratory of Chinese Intangible Cultural Heritage Inheritance Culture and Tourism Ministry,School of Tourism and Cuisine(School of Food Science and Engineering),Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院.食品科学与工程学院,中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州225127

出　　处：《食品科技》2021年第10期108-114,共7页Food Science and Technology

基　　金：中国营养学会—百胜餐饮健康基金项目(CNS-YUM2019A12);教育部“蓝火计划”产学研联合创新项目(20191114000009)。

摘　　要：为延长冷却猪肉的保鲜期,以丁香醇提物、迷迭香醇提物和抗坏血酸作为天然抗氧化剂,进行单因素试验。通过响应面法,以TBARS为响应值,考察3种天然抗氧化剂对TBARS的影响,优化复合天然抗氧化剂配方。结果表明:丁香醇提物和抗坏血酸对TBARS的影响极显著,丁香醇提物和迷迭香醇提物间存在协同增效效应。复合抗氧化剂配方为:丁香醇提物0.65 mg/mL、迷迭香醇提物0.70 mg/mL和抗坏血酸31.00 mg/mL,4℃真空包装冷藏9 d时,TBARS值为0.113 mg/kg。分析TVB-N值和细菌菌落总数可知,复合天然抗氧化剂可使冷却猪肉的货架期延长12 d以上,该结果为冷却猪肉复合天然抗氧化剂的开发及生产应用提供技术参考和依据。In order to extend the shelf life of chilled pork,single factor experiments were carried out with clove alcohol extract,rosemary alcohol extract and ascorbic acid as natural antioxidants.Through response surface methodology,with TBARS as the response value,the effects of three natural antioxidants on TABRS were investigated,and the compound natural antioxidant formula was optimized.The results showed that clove alcohol extract and ascorbic acid had significant effects on TBARS,and there was a synergistic effect between the clove alcohol and rosemary alcohol.The compound antioxidant formula was as follows:clove alcohol extract 0.65 mg/mL,rosemary alcohol extract 0.70 mg/mL and ascorbic acid 31.00 mg/mL.The TBARS value was 0.113 mg/kg when it was vacuum packed and refrigerated at 4℃for 9 days.By analyzing the TVB-N value and the total number of bacterial colonies,it can be concluded that the shelf life of chilled pork can be prolonged by more than 12 days,which provides technical reference and basis for the development and production application of composite natural antioxidant in chilled pork.

关 键 词：冷却猪肉 香辛料提取物 复合天然抗氧化剂 响应面法 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]