大蒜提取物对冷却肉保鲜及抗氧化性的研究

Study on the antioxidant activity of garlic extract and its effect on preservation of chilled pork

主要研究大蒜提取物的抗氧化能力,并将其应用于冷却肉中研究其保鲜效果。将不同浓度的大蒜提取物(1%、2%、4%、8%和10%)应用到冷却肉中,通过测定其微生物指标与理化指标,并且进行感官评定来判定大蒜提取物对冷却肉的保鲜作用及抗氧化能力。结果表明,大蒜提取物浓度为2%时,对冷却肉有较好的抑菌能力,且对冷却肉的颜色影响不大,还有一定的抗氧化能力。

Antioxidant activity and preservation effect of the extraction of garlic were studied, The extraction of garlic was used to chilled meat, determined microorganism index and other index, 2% of extraction of garlic used to chilled pork possessed stronger bacteriostatic activity, better a^＊ value and better sensory evaluation, and possessed stronger antioxidant activity, The result indicated the concentration of the best effect of preservation of the extraction of garlic was 2%.