摘要
为研究桉叶多酚对冷却猪肉的保鲜效果,采用不同浓度桉叶多酚处理冷却猪肉,分别测定第0、3、6、9及12天猪肉样品的肉色、高铁肌红蛋白(methemoglobin,MetMb)含量、丙二醛(malondialdehyde,MDA)值、挥发性盐基氮(total volatile base nitrogen,TVB-N)、pH值、汁液损失率及感官指标。结果表明:与对照组相比,桉叶多酚组能显著提高冷却猪肉肉色a^*值和感官评价得分(P<0.01),降低猪肉冷藏过程中MetMb含量、MDA值、TVB-N含量、pH值及汁液流失率(P<0.01),桉叶多酚能起到稳定猪肉肉色和抗氧化的作用,有效提高了冷却猪肉品质。
Preservative effects of chilled pork treated with polyphenols in Eucalyptus robusta leaves polyphenols extact(EPE)were studied.The chilled pork was treated with EPE at different concentrations.Meat color,MetMb content,MDA,TVB-N content,drip loss and sensory index of pork at 0,3,6,9 and 12 d were determined respectively.The results showed that compared with the control group,EPE groups significantly increased a^* value and sensory evaluation score of the chilled pork(P<0.01).Meanwhile,the MetMb content,TVB-N content,MDA value,pH value and drip loss of chilled pork during storage(P<0.01)were decreased,which effectively improved the quality of chilled pork.This indicated that PE could have a good antioxidant effect on chilled pork,which was beneficial to maintain the stability of meat color during storage.
作者
李伟
张小英
陈熔
叶嘉宜
苗建银
陈运娇
曹庸
LI Wei;ZHANG Xiaoying;CHEN Rong;YE Jiayi;MIAO Jianyin;CHEN Yunjiao;CAO Yong(College of Food Sciences,South China Agricultural University,Guangdong Provincial Key Laboratory of Nutraceuticalsand Functional Foods,Guangdong Province Engineering Research Center for Bioactive Natural Products,Guangzhou 510642,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第11期252-257,共6页
Food and Fermentation Industries
基金
国家重点研发计划(2016YFD0600806)
广东省现代农业产业技术体系创新团队项目(2019KJ117)
国家自然科学基金(31700501)。
关键词
桉叶多酚
猪肉
抗氧化
护色
Eucalyptus robusta leaf polyphenols
pork
antioxidant
color protection
