枇杷叶提取物对冷却肉的保鲜效果  

Preservative effect of Eriobotrya japonica leaves extract on chilled pork

作　　者：幸晓清 赵杨 司风玲[1] XING Xiaoqing;ZHAO Yang;SI Fengling(College of Life Science,Chongqing Normal University,Chongqing 401331,China;Chongqing Public Security Bureau,Technical Brigade of Criminal Investigation Detachment of High-tech Industry Development Zone Sub-bureau,Chongqing 401329,China)

机构地区：[1]重庆师范大学生命科学学院,重庆401331 [2]重庆市公安局高新技术产业开发区分局刑侦支队技术大队,重庆401329

出　　处：《食品与发酵工业》2022年第7期219-225,共7页Food and Fermentation Industries

基　　金：重庆市高等教育教学改革研究项目(203295);重庆市技术创新与应用发展(社会民生类一般)项目(cstc2018jscx-msybX0225)。

摘　　要：为研究枇杷叶提取物(Eriobotrya japonica leaves extract,EJLE)对猪肉冷藏过程中蛋白质、脂肪氧化抑制活性和抑菌活性的影响,首先测得其总酚和黄酮含量,分别采用质量分数为0.5%的枇杷叶提取物、去离子水(对照)、丁基羟基甲苯和山梨酸钾处理冷却肉。结果显示,不同处理组的猪肉冷藏过程(18 d)中pH值、过氧化值(peroxide value,POV)、2-硫代巴比妥酸反应产物(thiobarbituric acid reactive substances,TBARS)、总挥发性盐基氮(total volatile base nitrogen,TVB-N)均有不同程度的升高,保水性降低,菌落总数在初期受到明显抑制。经EJLE处理的冷却肉样品其TBARS和POVs显著降低(P≤0.05)。EJLE处理后的冷却肉对脂质氧化具有较强的抑制作用,EJLE是潜在的冷却肉的抗氧化剂,可用于猪肉的冷藏保鲜,能较好地保持冷却肉的品质。The aim of this study was to explore the inhibitory activity and antibacterial activity of loquat(Eriobotrya japonica)leaves extract(EJLE)on protein and fat oxidation during cold storage of pork.First,the contents of total phenol(32.5±6.21)mgGAE/g and total flavonoid(24.6±2.99)mgRE/g were determined,and then 0.5%EJLE was applied on the surface of the chilled meat.Besides,the chilled pork was also been treated with deionized water(NC),butylated hydroxytoluene(BHT/BHA)and potassium sorbate(PS),respectively.The results showed that the potential of hydrogen(pH),peroxide values(POVs),thiobarbituric acid reactive substances(TBARS),and total volatile basic nitrogen(TVB-N)increased,however,water-holding capacity(WHC)and total number of colonies decreased in the control chilled pork(NC).Tested were conducted regularly during the 18 days of refrigerated storage.TBARS levels and POVs were significantly lower(P≤0.05)in the samples containing EJLE treatment to chilled pork,than BHT/BHA or PS in the non-treated control.The chilled pork treated with EJLE had a strong inhibitory effect on lipid oxidation and it was a potential antioxidant.EJLE could better maintain the quality of chilled pork compared to control.

关 键 词：枇杷叶 冷却肉 抗菌活性 脂质氧化 肉类防腐剂 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]