淡竹叶提取物对猪肉糜冷藏期间品质的影响  

The Effect of Lophatherum Gracile Extract on the Quality of Minced Pork During Refrigeration

作　　者：刘燕 柳佳芸 章小雨 赵品瑶 LIU Yan;LIU Jiayun;ZHANG Xiaoyu;ZHAO Pinyao(Yibin University,Yibin 644000,China;Standardization and Inspection of Agricultural and Food Products Engineering Research Center of Sichuan University,Yibin 644000,China)

机构地区：[1]宜宾学院,四川宜宾644000 [2]农食产品标准化与检验检测四川省高等学校工程研究中心,四川宜宾644000

出　　处：《现代食品》2024年第14期216-219,共4页Modern Food

基　　金：四川省科技厅项目(2020052);大学生创新创业训练省级项目(S202210641125);宜宾学院培育项目(2019PY34)。

摘　　要：以新鲜猪肉制成肉糜后加入不同添加量的淡竹叶提取物(LBE),并以丁基羟基茴香醚(BHT)作为阳性对照,同时设置空白对照,研究猪肉糜冷藏期间pH值、硫代巴比妥酸(TBARS)值、挥发性盐基氮值(TVB-N)、过氧化值(POV)及微生物指标的变化,评价LBE对冷藏猪肉糜品质的影响。结果表明,添加LBE的猪肉糜POV值、TBARS值、TVB-N值和菌落总数均显著低于空白组(P<0.05),且对氧化的抑制与抑菌能力表现出浓度依赖性,添加浓度为0.8 g·kg^(-1) LBE和阳性对照组间无显著差异。综上所述,添加浓度为0.8 g·kg^(-1)的LBE可有效抑制冷藏猪肉糜的氧化和品质的劣变。Fresh pork minced meat was added with different amounts of LBE,butyl-hydroxyanisole(BHT)was used as positive control,and blank control was set.The changes of pH value,thiobarbiturate(TBARS)value,volatile basic nitrogen(TVB-N)value,peroxide value(POV)value and microbial indexes of ground pork during refrigeration were studied to evaluate the effect of LBE on the quality of frozen ground pork.The results showed as follows:the POV value,TBARS value,TVB-N value and total number of colonies of pork mince supplemented with LBE were significantly lower than those of blank group(P<0.05),and the inhibition of oxidation and antibacterial ability showed a concentration dependence,and there was no significant difference between 0.8 g·kg^(-1) LBE and positive control group.In conclusion,the addition of LBE with a concentration of 0.8 g·kg^(-1) can effectively inhibit the oxidation and quality deterioration of frozen pork mince.

关 键 词：淡竹叶提取物 抗氧化 蛋白质氧化 脂肪氧化 

分 类 号：TS205.7[轻工技术与工程—食品科学]