丁香提取物对休闲酱卤猪手贮藏期间品质变化的影响  

Effects of Clove Extract on the Quality of Marinated Pork Trotters during Storage

作　　者：陈洪生[1,2] 潘德胤 马金明 杨裕如 牛百慧 刁静静 CHEN Hongsheng;PAN Deyin;MA Jinming;YANG Yuru;NIU Baihui;DIAO Jingjing(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heilongjiang Province China-Canada Cooperation Agri-Food Research Center,Daqing 163319,China;Coarse Cereals Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省中加合作食品研究发展中心,黑龙江大庆163319 [3]黑龙江八一农垦大学,国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品工业科技》2021年第24期299-305,共7页Science and Technology of Food Industry

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX07B02);黑龙江八一农垦大学三横三纵支持计划项目(TDJH202003);国家级大学生创新创业训练计划项目(202010223011);黑龙江省研究生创新基金项目(项目名称:火山堰塞湖草鱼在加工中风味品质变化的研究)。

摘　　要：本试验以猪手为原料,研究丁香提取物(clove extract,CE)在贮藏期间对休闲酱卤猪手品质的影响。选取茶多酚、乳酸链球菌素(Nisin)、溶菌酶3种保鲜剂做对比,以确定CE对休闲酱卤猪手贮藏的保鲜效果。实验样品贮藏在4℃的冰箱中,每10 d进行一次指标测定,测定指标包括菌落总数、水分活度、水分分布、硫代巴比妥酸(TBARS)值、剪切力、pH和感官评分。结果表明,40 d时与其他保鲜剂组相比,CE组各种指标良好,能够有效保持猪手品质,与对照组相比降低了10.49%的细菌总数,抑制了18.84%TBARS值的增加,增加了24.89%不易流动水的形成,增强了蛋白质与水的结合作用,有效地改善了产品的感官品质。This experiment was conducted to investigate the effects of clove extract(CE) on the quality of marinated pork trotters during storage. Three kinds of preservatives, tea polyphenols, nisin and lysozyme, were selected for comparison to determine the effects of CE in storage. The experimental samples were stored in a refrigerator at 4 ℃ and were measured every 10 d. The quality changes were analyzed via total bacterial colony, water activity, water distribution, TBARS value,pH and sensory scores. The results showed that compared with other groups of preservatives, at 40 days, the CE group had significant effects among the indicators, which could effectively improve the quality of marinated pork trotters. Compared with the control group, CE reduced the total number of bacteria by 10.49%, inhibited the increase of TBARS value by 18.84%, and increased the formation of non-flowing water by 24.89%, enhanced the combination of protein and water, and effectively improved the sensory quality of the product.

关 键 词：猪手 保鲜剂 丁香提取物 酱卤制品 品质变化 贮藏期 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]