绿球藻多糖抗氧化和复合保鲜液对冷鲜猪肉保鲜效果研究  

Study on the effect of antioxidation of chlorella polysaccharide and compound fresh-keeping solution on cold pork

作　　者：李昕 杨月 姜成哲[2] LI Xin;YANG Yue;JIANG Chengzhe(JiLIn Vocational and Technical College,Longjing Jilin 133400,China;Agricultural College of Yanbian University,Yanji Jilin 133002,China)

机构地区：[1]吉林职业技术学院,吉林龙井133400 [2]延边大学农学院,吉林延吉133002

出　　处：《延边大学农学学报》2023年第2期30-38,共9页Agricultural Science Journal of Yanbian University

基　　金：东北寒区肉牛科技创新教育部工程研究(002020010)。

摘　　要：为探究绿球藻多糖、壳聚糖、海藻糖复合保鲜液对冷鲜肉保鲜效果及品质的影响,对绿球藻多糖进行抗氧化指标的测定,当最高浓度为20 mg/mL时,羟自由基清除能力为98.00%;DPPH(2,2-联苯基-1-苦基肼基)自由基清除率为98.69%;还原能力为0.64。当最高浓度为1 mg/mL时,超氧阴离子自由基清除率为90.15%;ABTS[2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐]自由基清除率为80.10%,绿球藻多糖具有一定的抗氧化效果。通过空白对照组、绿球藻多糖处理组和复合处理组3个组进行冷鲜猪肉保鲜效果的探究,经复合保鲜液处理过的冷鲜猪肉第10天时菌落总数、TVB-N值、pH值、汁液损失率及感官评分值均显著低于对照组和单一试验组(P<0.05),可有效延长冷鲜猪肉的货架期至第10天。To investigate the effects of the composite preservation solution of green algae polysaccharide,chitosan and alginate on the preservation effect and quality of cold pork.The antioxidant indexes of green algae polysaccharide were measured,when the maximum concentration was 20 mg/mL,the hydroxyl radical scavenging ability was 98.00%;the DPPH radical scavenging rate was 98.69%;the reducing ability was 0.64.When the maximum concentration was 1 mg/mL,the superoxide anion radical scavenging rate was 90.15%;the ABTS radical scavenging rate was 80.10%,green algae polysaccharide has some antioxidant effect:blank control group,green algae polysaccharide treated group and compound treatment group.The total bacterial colony count,TVB-N value,pH value,juice loss rate and sensory score of the cold pork treated with the composite preservation solution were significantly lower than those of the control group and the single test group at the 10th day(P<0.05),which could effectively extend the shelf life of the cold pork until the 10th day.

关 键 词：绿球藻多糖 抗氧化 复合保鲜液 冷鲜肉保鲜 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]