3种抗氧化剂对冷藏猪肉抗氧化与抑菌效果的初步研究  

Preliminary Study on Anti-Oxidant and Anti-Bacterial Effects of Three Anti-Oxidants on Frozen Pork

作　　者：钟杨 杨明星 吴珊 张清胜 魏明梅 刘倩[1] 刘文龙[1] ZHONG Yang;YANG Mingxing;WU Shan;ZHANG Qingsheng;WEI Mingmei;LIU Qian;LIU Wenlong(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Dongguan Dabao Chemical Products Co.,Ltd.,Dongguan 523000,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]东莞大宝化工制品有限公司,广东东莞523000

出　　处：《成都大学学报（自然科学版）》2024年第3期248-254,共7页Journal of Chengdu University（Natural Science Edition）

基　　金：四川省科技厅科技计划项目(2020ZHCG0089);成都市科技项目(20ZHSF0154);四川省自然科学基金项目(2022NSFSC1617、2022NSFSC1764)。

摘　　要：为提高冷藏猪肉货架期品质,利用不同浓度(0.1%、0.3%和0.5%)的茶多酚、葡萄籽提取物和维生素C 3种天然抗氧化剂处理生鲜猪肉.通过测定贮藏过程中菌落总数、硫代巴比妥酸值、挥发性盐基氮值、羰基含量和总巯基含量等指标的变化,以及对采用抗氧化剂处理后冷藏猪肉的脂肪酸含量变化进行分析,比较不同浓度3种天然抗氧化剂对猪肉品质的影响.结果表明,经3种天然抗氧化剂浸泡处理后,均能有效抑制冷藏猪肉微生物的生长繁殖及脂肪氧化,同时延缓蛋白质水解,降低饱和脂肪酸;贮藏12 d时,0.5%茶多酚组的菌落总数和挥发性盐基氮值含量分别为4.85 lg(CFU/g)和8.81 mg/100 g,明显低于对照组和其他处理组,硫代巴比妥酸值略高于0.5%葡萄籽提取物组(0.221 mg/kg),为0.225 mg/kg.综合菌落总数、硫代巴比妥酸值、挥发性盐基氮值、羰基含量、总巯基含量和脂肪酸组成分析,0.5%茶多酚组具有最优的保鲜效果.In order to enhance the shelf-life quality of fresh pork,three kinds of natural antioxidants(tea polyphenols,grape seed extract and vitamin C)with different concentrations(0.1%,0.3%and 0.5%)were used to treat fresh pork in this study.The changes of total bacterial count,thiobarbituric acid(TBARS),total volatile base nitrogen(TVB-N),carbonyl content and total sulfhydryl group content were measured,and the changes of fatty acid content before and after antioxidant treatment were analyzed to compare the effects of these three kinds of natural antioxidant treatments with different concentration on pork quality.The results showed that the soaking treatment of three natural antioxidants could effectively inhibit the growth and reproduction of microorganisms and fat oxidation while delaying protein hydrolysis and reducing saturated fatty acids.On the 12th day of storage,the total bacterial count and TVB-N of 0.5%tea polyphenol group were 4.85 lg(CFU/g)and 8.81 mg/100 g,respectively,which were significantly higher than those in the control group and other treatment groups,and the TBARS was slightly higher than that of 0.5%grape seed extract group(0.221 mg/kg),which was 0.225 mg/kg.Comprehensive analysis of total bacterial count,TABRS,TVB-N,caronyl content,total sulfhydryl group and fatty acid content indicated that 0.5%tea polyphenol group had the best preservation effect.

关 键 词：生鲜猪肉 茶多酚 葡萄籽提取物 维生素C 天然抗氧化剂 保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]