摘要
为考察荸荠皮提取物对冷却猪肉货架期品质变化的影响,将冷却猪肉分别用0.2%,0.4%,0.6%和0.8%的荸荠皮提取液浸渍处理,并置于4℃贮藏,分别进行感官评价、理化(p H、TVB-N值、TBA值)及微生物(菌落总数)指标测定。结果表明,荸荠皮提取物对冷却猪肉具有明显的保鲜作用,能保持猪肉良好的感官品质,延缓各项指标的上升。0.8%的处理液保鲜效果最明显,能使猪肉的冷藏货架期延长至15 d。
Aim at evaluating the effects of the Eleocharis tuberose peel extracts on shelf life of chilled pork. Chilled pork was soaked in different concentrations of the Eleocharis tuberose peel extracts （0.2~,6, 0.4%, 0.6% and 0.8%, respectively） and then stored at 4℃. The preservation effect of the Eleocharis tuberose peel extracts on chilled pork was evaluated according to sensory evaluation, physicochemical measurement （pH, TVB-N value, TBA value） and microbial indexes （total bacteria counts）. The results showed that the Eleocharis tuberose peel extracts significantly improved the preservation quality of chilled pork. It made chilled pork maintain good sensory quality and delayed the increase of various aforementioned values. The Eleocharis tuberose peel extracts with concentration at 0.8% had the best performance. It could extend the shelf life of chilled pork to 15 d.
出处
《食品工业》
北大核心
2015年第8期78-81,共4页
The Food Industry
关键词
荸荠皮
提取物
冷却猪肉
保鲜
Eleocharis tuberose peel
extract
chilled pork
preservation
