摘要
荷叶含有多种功能成分,具有明显的抑菌活性和抗氧化作用。将荷叶提取物配成0.3%、0.5%、0.7%和0.9%的溶液,注射于冷却猪肉中,通过测定细菌总数、TVB-N值、TBA值和双烯值的变化,来评价荷叶提取物对冷却猪肉保质期的影响。结果表明:向冷却猪肉中注射荷叶提取物,在贮藏过程中,处理样的细菌总数、TVB-N值、TBA值和双烯值均明显低于对照样。荷叶提取物的浓度越高,对细菌总数和TVB-N值的影响越明显,但对TBA值和双烯值的影响没有明显规律。可以得知,荷叶提取物可抑制猪肉中细菌的繁殖,减缓脂肪氧化,延长保质期。
Lotus leaf has various functional components,obvious bacteriostasis activity and antioxidation.different concentrations of lotus leaf extracts solutions（0.3 %,0.5 %,0.7 % and 0.9 %） were added to chilled pork,total bacterial count,TVB-N value,TBA value and diene value were detected to evaluate the effects of lotus leaf extracts on shelf life of chilled pork.The results showed that total bacterial count,TVB-N value,TBA value and diene value were lower significantly than controlled group.The higher concentration of lotus leaf extracts had more significant effect on total bacterial count and TVB-N value,but not obvious effect law on TBA value and diene value.Lotus leaf extracts could inhibit bacterial reproduction,slowdown fat oxidation and prolong shelf life of chilled pork.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期192-194,198,共4页
Food Research and Development
基金
北京市属高等学校人才强教深化计划资助项目(PHR201008304)
北京联合大学校级科研项目(zk201002x)
关键词
冷却猪肉
荷叶
提取物
保质期
chilled pork
lotus leaf
extracts
shelf life
