摘要
采用乙醇提取法从芦笋下脚料中提取抗菌活性物质,用其对冷却肉进行涂膜处理,以感官指标、菌落总数、pH、挥发性盐基氮(TVB-N)的变化为指标,评价芦笋提取物对冷却肉的保鲜效果。结果表明,芦笋提取物对冷却肉具有一定的保鲜效果,与对照组相比,经芦笋提取物涂膜处理后,可以使冷却肉的保质期延长6 d。
The preservation effect on chilled pork coated with ethanolic extracts of Asparagus was studied.The preservation effects were determined on pH value,TVB-N value,total bacterial number and sensory quality evaluation.The results showed that chilled pork coated with ethanolic extracts of Asparagus exhibited a obvious preservation effect.The shelf life of chilled meat treated with extracts of Asparagus could be extended for 6 days than the controls.
出处
《食品研究与开发》
CAS
北大核心
2011年第11期144-147,共4页
Food Research and Development
关键词
冷却肉
芦笋提取物
保鲜
chilled pork
extracts of Asparagus
preservation
