香蕉皮黄酮-丙酸复配剂对猪肉保鲜效果的研究.pdfVIP

肉类研究 2011．VoL 25,No．11 43 中 国肉类 食 品缘合 研 究 中心 C AMEATRESEARCHCENTER MEAT RESEARCH 包装贮运 香蕉皮黄酮一丙酸复配剂对猪肉保鲜 效果的研究 顾采琴，朱冬雪，邱文婷，赖建平，刘 鹏，林金莺，曾庆祝 (广州大学化学化工学院，广东广州 510006) 摘 要：用香蕉皮黄酮提取物与丙酸按不同比例复配并稀释成不同浓度的保鲜剂，应用于新鲜猪肉保鲜，并对保 鲜过程中的感官品质和理化指标进行检测。结果表明：香蕉皮黄酮：丙酸以l：1配比、处理浓度以1．5％可使新鲜猪 肉保鲜效果最佳，在常温下保鲜期达3d，比对照多出2d；处理过的新鲜猪肉pH值、挥发性盐基氮(total volatile basic nitrogen，TVB—N)含量以及硫化氢实验均显著低于对照，表明常温下香蕉果皮黄酮提取物与丙酸的复配剂对 新鲜猪肉具有一定的防腐保鲜作用。 关键词：香蕉皮黄酮；丙酸；复配剂；猪肉；保鲜 Effect of Banana Peel Flavonoids—Propionic Acid Mixtures on Pork Preservation GU Cai—qin，ZHU Dong—xue，QIU Wen—ring，LAI Jian—ping，LIU Peng，LIN Jin—ying，ZENG Qing—zhu (School of Chemistry and Chemical Engineering，Guangzhou University，Guangzhou 5 10006，China) Abstract：Banana peel flavonoids and propionic acid were mixed at different ratios and then diluted into different final concentrations，before being applied to soak fresh pork．Sensory evaluation and physiochernical determination was perform ed on treated pork during storage at ambient temperature．The 1：1 mixture of banana peel flavonoids and propionic acid at the concentration of 1．5％provided optimum preservation of pork，resulting in a shelf-life of 3 d compared with 1 d for the contro1． Moreover，pH，totalvolatilebasicnitrogen(TVB·N)contentandI-hS generation showeda significantdecreaseinthetreatedpork when compared with the control，suggesting that banana peel flavonoids—propionic acid mixtures can preserve fresh pork at ambient temperature． Key words：banana peel flavonoids；propionic acid；mixture；flesh pork；preservation 中图分类号：TS251．1 文献标识码：A 文章编号：1001—8123(2011)11-0043—04 猪肉在常温下极易腐败变质，极大影响其货架期和 香辛料气味或其他异味，肉表面的颜色也会有所变化。 食用价值。有研究报道，