不同包装形式和复合天然抗氧化剂对猪肉脂肪氧化的影响

Study on Lipid Oxidative-controlling and Preserving Effects of Natural Antioxidants on Chilled Meat

利用蜂胶、茶多酚、迷迭香提取物等天然抗氧化剂配制成两种复合抗氧化液(水溶性和脂溶性)对冷却猪肉处理后,分别采用托盘包装、聚乙烯薄膜袋包装和真空包装,对两种复合抗氧化液进行抗氧化及保鲜效果比较。结果表明:两种复合抗氧化剂可以有效地控制脂肪氧化,显著的降低了氧化酸败异味的产生。同时发现,天然脂溶性复合抗氧化剂对鲜肉有明显抑菌和防腐作用,从而起到了抗氧化和保鲜双重功效。两种抗氧化液和真空包装同时应用抑制脂肪氧化和保鲜的效果更好。

Comparison was made between two kinds of natural complex antioixdants （water-sohibility and fat-solubility） as oxidative-controlling fluids prepared for the preservation of chilled meat with bee-glue, tea polyphends and rosemary extract respectively. Then the treated meat was packaged with petri dishes or PE film or vacuum-packaging respectively. The results revealed that both of them are useful to control lipid hydrolysis and oxidation, and obviously to reduce the off-odor.Tbe results also showed that the fat soluble antioxidant remarkably keeps microbe growth and prolongs the freshness of the chilled meat, so it is superior to the water soluble antioxidant.It not only prohibits the oxidation of lipid in meat but also keeps well the chilled meat. The vacuunr-packaging with preservatives controUs oxidation and keeps the meat better than the others.