金花葵复合涂膜保鲜液制备及其对冷鲜猪肉的保鲜效果  

Preparation of Aurea helianthus composite coating material and its preservation effect on chilled pork

作　　者：朴金一 姜成哲[1] PIAO Jinyi;JIANG Chengzhe(Agricultural College of Yanbian University,Yanji Jilin 133002,China)

机构地区：[1]延边大学农学院,吉林延吉133002

出　　处：《延边大学农学学报》2024年第3期37-43,共7页Journal of Agricultural Science Yanbian University

基　　金：东北寒区肉牛科技创新教育部工程研究(002020010)。

摘　　要：金花葵是一种黄酮含量丰富的植物,一直都是广大学者研究的热点。该研究以金花葵花的干粉为原材料,通过醇提法来进行黄酮类化合物的提取,配合壳聚糖制作复合保鲜液对冷鲜猪肉的保鲜效果进行研究。通过选择最适保鲜液制备的配比,并选取空白组、1%黄酮组、1%壳聚糖组、复合组四个组别进行冷鲜猪肉保鲜效果的探究。研究发现,复合组保鲜效果最好,猪肉在10d时pH值达到6.21,汁液损失率1.5%,挥发性盐基氮(TVB-N)为14mg/100g,仍然属于鲜肉状态,感官评价最佳。壳聚糖和金花葵黄酮的复合保鲜液保鲜效果良好,为后续开发提供数据基础,也为金花葵的进一步利用提供理论依据。Aurea helianthus as one of the plants rich in flavonoids,it has always been the focus of research by the majority of scholars.In this paper,the dry powder of Aurea helianthus was used as raw material to extract flavonoids by alcohol extraction method.The extraction conditions were optimized composite preservation solution made by combining extracted flavonoids with chitosan,and then the preservation effect of chilled pork was studied by composite preservation.The optimal ratio of was selected,and four groups of blank group,1%flavonoid group,1%chitosan group and compound group were selected to investigate the preservation effect of chilled pork.The study found that the compound group had the best preservation effect at 10 d,pH reached 6.21,and juice loss rate was 1.5%,total volatile base nitrogen(TVB-N)at 14 mg/1oo g was still fresh meat,and the sensory evaluation was the best.

关 键 词：金花葵黄酮 保鲜液 冷鲜肉 保鲜技术 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]