香辛料胡椒及其提取物胡椒碱对新鲜牛肉保鲜效果评价  

Evaluation of Effect of Spice Pepper and Its Extract Piperine on Fresh Beef Preservation

作　　者：庞景涛 胡霞 陈丽娟 栗懿琳 吴笛 PANG Jingtao;HU Xia;CHEN Lijuan;LI Yilin;WU Di(Collgeg of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106

出　　处：《成都大学学报（自然科学版）》2024年第3期238-247,共10页Journal of Chengdu University（Natural Science Edition）

基　　金：国家自然科学基金(32360604)。

摘　　要：通过对比黑胡椒、白胡椒和胡椒碱浸泡过的牛肉在第0、2、4、6、8和10 d的感官、色泽、汁液流失率、pH值、质构、脂肪氧化程度和高铁肌红蛋白含量等测量结果,探究胡椒提取物胡椒碱在4℃下对新鲜牛肉的保鲜效果.结果表明,经过10 d储存后,用胡椒碱浸泡过的牛肉在感官、色泽、汁液流失率、pH值、脂肪氧化程度、高铁肌红蛋白含量、挥发性盐基氮和菌落总数等方面均优于黑胡椒组与白胡椒组.在质构评价方面,牛肉的弹性、内聚性和回复性则是黑胡椒组优于胡椒碱组,但是硬度、黏性和咀嚼性则是胡椒碱组的表现优于另外2种胡椒组.结果表明,胡椒碱对于新鲜牛肉的保鲜效果要优于黑胡椒与白胡椒,可为胡椒碱在新鲜牛肉保藏方面的应用提供理论参考.In order to investigate the effect of piperine,a kind of pepper extract,on the freshness of fresh beef at 4℃,the researchers compared the measurements of beef sensory,color,pH,texture,fat oxidation,and high iron myoglobin content of beef soaked in black pepper,white pepper,and piperine on days of 0,2,4,6,8,and 10,and found that,by comparison,after 10 days of storage,the beef soaked in piperine was superior to that soaked in black pepper group and white pepper group in terms of sensory color,juice loss,pH,fat oxidation,high iron myoglobin content,volatile salt nitrogen and total colony count.In terms of textural evaluation,it was found that black pepper group was superior to piperine in terms of beef elasticity,cohesion and recovery,but piperine outperformed the other two peppers group in terms of hardness,viscosity and chewiness.Taken together,the results show that piperine is better than black pepper and white pepper in preserving fresh beef,and this experiment provides a theoretical reference for the application of piperine in the preservation of fresh beef.

关 键 词：胡椒碱 黑胡椒 白胡椒 新鲜牛肉 保鲜 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程] TS264.3[轻工技术与工程—食品科学与工程]