摘要
研究了洋葱、生姜和大蒜提取物对冷却肉的冷藏保鲜效果。冷却肉分别用洋葱、生姜和大蒜提取物溶液浸泡3min,以蒸馏水浸泡作为对照,晾干后用聚乙烯薄膜密封包装,于4℃下贮藏,分别测定冷却肉在冷藏期间感官指标、保水能力与汁液流失率、pH与酸度、挥发性盐基氮(TVB-N)和硫代巴比妥酸反应物值(TBARS)的变化规律。结果表明:洋葱、生姜和大蒜提取物均能显著抑制冷却肉冷藏过程中感官评分和酸度的下降,延缓汁液流失率及pH的上升,提高冷却肉的保水能力,有效阻止TBARS值及TVB-N值的增加,使冷却肉贮藏品质得到明显改善;三者中以大蒜提取物保鲜效果最佳,可将冷却肉的保质期延长到12d以上。
The preservation effects of onion,ginger and garlic extraction on chilled pork during chill storage were investigated. The chilled pork were dipped in onion,ginger and garlic extraction for 3min,while,the control group was dipped in distilled water. The chilled pork were dried prior to packaging and stored at 4℃ for 20 days. The sensory indices,water holding capacity and drip loss,pH and total acidity,TVB-N and TBARS value of chilled pork were evaluated periodically. The results showed that compared with control group,the treatments with onion,ginger and garlic extraction significantly restrained the decrease of sensory score and total acidity,delayed the rise of drip loss and pH,increased the water holding capacity of chilled pork,prevented the rise of TVB-N and TBARS value and greatly improved the preservation quality of chilled pork. In contrast,the garlic extraction possess best fresh-keeping effect,the shelf life of chilled pork treated with garlic extraction was extended to 12 days.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第4期310-314,共5页
Science and Technology of Food Industry
关键词
冷却肉
洋葱
生姜
大蒜
保鲜
chilled pork onion ginger garlic preservation
