天然抗氧化剂对含氧气调包装冷却肉的护色效果

The effect of natural antioxidants to protect the colour stabilisation of pork packaged in modified atmosphere packaging containing O_2

选用生姜、甘草、Vc和VE四种抗氧化剂分别喷涂于肉的表面进行单因素试验,研究添加单一抗氧化剂对冷却肉贮藏及感官特性的影响。确定有效的用量范围:生姜醇提溶液浓度为0.08g/mL、甘草醇提溶液浓度为0.08g/mL、VE溶液浓度为0.07%和Vc溶液浓度为0.03%时抗氧化效果好。再采用正交试验设计,把4种抗氧化剂复合使用,选出最优组合的复合护色剂配方:生姜0.08g/mL、甘草0.08g/mL、Vc0.05%和VE0.07%。

The experiment of keeping color of chilled pork was studied with the combination of containing oxyen MAP and antioxidants. Four kinds of antioxidants, Ginger, Liquorice, Vc and VE, were sprayed to the surface of chilled pork separately. The influence of the single antioxidant to the chilled pork was studied by a single factor experiment. The meat samples treated with the ginger （0.08 g/mL） antioxidant, the liquorice （0.08 g/mL） antioxidant, Vc （0.03%） antioxidant and VE （0.07%） antioxidant appeared on acceptable appearance. An ortho-gonal experiment design was used to research the optimum proportion of four kinds of antioxidants. This optimum proportion was as following： 0.08 g/mL ginger, 0.08 g/mL liquorice, 0.05% Vc and 0.07% VE.