茶多酚和植酸用于佛山得心斋扎蹄常温保鲜

佛山得心斋扎蹄是佛山传统特色卤肉食品,其透明软包装常温保鲜寿命很短。在前期研究结果的基础上,采用天然产物茶多酚和植酸作为添加剂处理扎蹄,有效地延长了扎蹄在常温下的保鲜寿命。研究结果表明,茶多酚对扎蹄油脂有明显的抗氧化作用,植酸对茶多酚的抗氧化作用有明显的增效作用。茶多酚和植酸的作用与其浓度有关。采用0.05%茶多酚+0.03%植酸,在扎蹄酝煮结束前1h加入卤煮液中,以NY/PVDC/PC复合塑料薄膜袋抽真空包装,再经常压下蒸煮灭菌处理过的扎蹄,在35℃和24h光照下,保鲜寿命可达70天以上。

Foshan Zhati is a traditional special boiled meat product made in Foshan, and its shelf life in the ambient temperatureis very short. On the basis of our pre-research, tea polyphenols and phytic acid were used to treat Zhati in order to extend itsshelf life. The results showed that tea polyphenols presented distinctive antioxidative activity in Zhati and the synergisticantioxidative activity of phytic acid with tea polyphenols was apparently effective.The antioxidative activities of both of 0.05%tea polyphenols and 0.03% phytic acid were correlated with their concentrations of treatment. The shelf life of Zhati treatedin the experiment with vacuum packaging was extended from 2 days to more than 70 days, in the conditions of 35℃ with continuousillumination.