摘要
利用石榴果皮提取物(PPE)配制w=1%PPE、w=0.5%PPE和w=0.5%PPE+Fe2+3种不同保鲜剂,通过检测贮藏中冷却猪肉的pH、挥发性盐基氮值(TVB-N)、细菌总数及感官评价等指标,并与500IU/g Nisin、w=0.5%苯甲酸钠的保鲜效果进行比较,研究PPE的保鲜效果。结果表明,PPE对冷却猪肉有很好的保鲜作用,其中w=1%PPE的保鲜效果最好。
1%PPE,0.5%PPE and 0.5%PPE＋Fe2＋ as preservatives were applied to the surface of chilled pork.Preservation effect of pomegranate peel extract（PPE） on chilled pork was evaluated by determining pH value,TVB-N value,total bacterial count and sensory evaluation during storage period,and was compared with the preservation effect of 500 IU/g Nisin and 0.5% sodium benzoate.The results showed that PPE demonstrated good fresh preservation effects.The optimum preservation effect can be obtained by 1%PPE.The preservation effect of 1%PPE was better than 500 IU/g Nisin and others.
出处
《西北农业学报》
CAS
CSCD
北大核心
2011年第8期48-52,共5页
Acta Agriculturae Boreali-occidentalis Sinica
基金
西安市科技计划(YF07127)
吉林大学青年教师科研启动基金(450080011100)
关键词
石榴果皮提取物
保鲜
冷却猪肉
Pomegranate peel extract
Preservation
Chilled pork
