摘要
以冷却猪肉为试材,通过测定4℃冷藏15 d期间菌落总数、p H、TBARS值、TVB-N值以及感官评价等指标的变化,探讨壳聚糖与不同浓度(60%、80%和100%)生姜提取物复合膜对冷却猪肉的保鲜效果和抗氧化作用。结果表明,添加生姜提取物具有一定的浓度效应,其中80%和100%生姜提取物+壳聚糖复合涂膜处理能有效抑制冷却猪肉菌落总数和p H的上升,抑制脂质过氧化,保持较高水平的感官品质,且保鲜效果优于单独壳聚糖涂膜处理,能延长冷却肉的货架期至15 d以上。
In order to prolong the dant activities of complex film of shelf life of chilled pork during cold storage, the preservation effects and antioxichitosan and different concentrations （60%, 80%, 100%） of ginger extract were studied. The total bacteria count, pH, TBARS value, TBA value and sensory evaluation were used to evaluate the pork quality during cold storage at 4 ℃ for 15 days. The results showed that, a microbiological shelf-life extension was achieved for the complex films of chitosan combined with 80% and 100% ginger extract compared to the control group and chitosan film. The complex films of chitosan combined with 80% and 100% ginger extract significantly retarded the increases of total bacteria count and pH, inhibited lipid oxidation and maintained acceptable sensory quality of chilled pork. The results indicated that, complex film of chitosan and ginger extract enhanced the antioxidant and antimicrobial activities, and thus prolonged shelf-life of chilled pork to more than 15 days.
作者
王正荣
马汉军
WANG Zheng-rong MA Han-jun(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Chin)
出处
《保鲜与加工》
CAS
北大核心
2017年第1期12-16,共5页
Storage and Process
基金
河南教育厅科学技术研究重点项目(13A550305)
河南科技学院高层次人才(博士)科研启动基金项目(2011004)
关键词
冷却肉
壳聚糖
生姜提取物
复合膜
保鲜
chilled pork
chitosan
ginger extract
complex film
preservation
作者简介
王正荣（1978-），女，汉族，博士，副教授，主要从事农产品加工方面的研究工作。
通讯作者：马汉军，博士，教授，主要从事农产品加工方面的研究工作。
