二氢杨梅素对冷鲜肉的保鲜效果

Effect of Dihydromyricetin on Preservation of Chilled Meat

为了开发冷鲜肉保鲜的新技术,延长其贮藏时间,研究了添加二氢杨梅素的冷鲜猪肉生理生化变化及其抑菌作用。实验测定了二氢杨梅素对大肠杆菌、白色葡萄球菌、枯草杆菌、酵母菌、霉菌的抑制效果。在(4±0.2)℃下贮藏7d的过程中,测定了二氢杨梅素含量分别为0、0.05%、0.10%、0.15%的冷鲜猪肉的菌落总数、pH值、挥发性盐基氮、脂肪氧化度的变化趋势。结果表明,与对照相比二氢杨梅素能够抑制各类微生物的繁殖,同时能够减缓猪肉贮藏过程中pH值的上升速度,减少挥发性盐基氮的产生,抑制了脂肪的氧化。在一定范围内,二氢杨梅素的保鲜能力随浓度增加而提高。这是首次发现二氢杨梅素能够显著增加冷鲜肉的保鲜效果,有效延长贮藏期。

In order to prolong shelf life of chilled meat, the effect of dihydromyricetin on physiological property of chilled meat and the antimicrobial action of dihydromyrieetin were studied. The restraining effects against Escherichia coli, staphylococcus albus, bacillus subtilis, yeast and mould were investigated. Meanwhile, the colony count, pH value, volatile basic nitrogen and oxidation of fat of chilled meat with 0, 0. 05%,0. 10%, 0. 15% of dihydromyricetin during storage at（4±0. 2）℃ were measured in 7 days, respectively. The result showed that dihydromyricetin could inhibit the growth of microbes, decay the increment of pH value, volatile basic nitrogen, peroxidase activity and oxidation of fat （P〈0. 05）. Preservation effect could be enhanced with the increase of dihydromyricetin concentration. This is the first report that dihydromyricetin can effectively increase preservation and considerably extend the storage period.