菟丝子多糖对生鲜猪肉保鲜效果的工艺优化  

Technological Optimization of Dodder Polysaccharide on Fresh Pork

作　　者：陈尚戊 杨玉琴 王雪梅 何京蓉 代洋 刘文龙[1] CHEN Shangwu;YANG Yuqing;WANG Xuemei;HE Jingrong;DAI Yang;LIU Wenlong(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《成都大学学报（自然科学版）》2022年第1期19-24,共6页Journal of Chengdu University（Natural Science Edition）

摘　　要：分别将生鲜猪肉用浓度0.1%、0.5%、1.0%与3.0%的菟丝子多糖水溶液浸渍处理,在贮藏的第1、3、6、9与12 d分别对生鲜猪肉的挥发性盐基氮、pH值、感官质量、质构、硫代巴比妥酸值、色差值及菌落总数进行测定和综合评价.菟丝子多糖能抑制生鲜猪肉的挥发性盐基氮、硫代巴比妥酸反应物的产生,脂肪的氧化,pH值的增加以及微生物的繁殖,且能改善生鲜肉的感官质量.通过综合评价,质量浓度为1.0%的菟丝子多糖对生鲜猪肉的保鲜效果最好.Fresh pork was soaked with a concentration of 0.1%,0.5%,0.0%,1.0%,3.0% dodder polysaccharide solution,respectively,and the volatile salt-based nitrogen,pH,sensory quality,plasma,thiobarbituric acid reactant values and total number of colonies were determined and comprehensively evaluated on the first,third,sixth,ninth and twelfth day of storage.Dodder polysaccharide can inhibit the production of volatile salt-based nitrogen,thiobarbituric acid reactants,fat oxidation,the increase in pH value and microbial reproduction of fresh pork,and can improve the sensory quality of raw fresh meat.Through comprehensive evaluation,dodder polysaccharide with a quality concentration of 1.0% has the best preservation effect on fresh pork.

关 键 词：菟丝子多糖 生鲜猪肉 防腐保鲜 工艺优化 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]