淫羊藿黄酮对猪肉糜冷藏期品质的影响

Effects of flavonoids extracted from Epimedium sagittatum on the quality of pork mince during cold storage

以新鲜猪肉为原料,制成肉糜,探讨在4℃冷藏温度下,添加不同比例淫羊藿黄酮提取物(0.4%、1.0%、1.6%)对猪肉糜感官、质构、pH值、酸价、挥发性盐基总氮(TVB-N)各方面指标的影响,并和Vc、D-异抗坏血酸钠的抗氧化效果进行对比。结果显示:淫羊藿黄酮提取物对于抑制冷藏期间猪肉糜pH值、酸价、TVB-N值的提高均有较显著作用,且存在剂量依赖;在质构上能有效保持肉糜的硬度,减缓猪肉糜冷藏期间由于腐败变质而引起的质构特性变化;在感官上使猪肉糜的感官评分下降趋势减缓。说明淫羊藿黄酮提取物在猪肉糜冷藏期间起到了较好的抗氧化作用,为将来淫羊藿黄酮的开发利用提供一定的理论参考。

Fresh pork was used as raw material,made the mince,explored the effect of adding different proportion of flavonoids extracted from Epimedium sagittatum (0.4%,1.0%,1.6%),during the cold storage at 4 ℃ temperatures of minced pork on sensory,lipid peroxidation indexes and textural properties.The results showed that flavonoids extracted from Epimedium sagittatum had significant effects on inhibiting the increase of pH value,acid value and TVB-N of pork mince during cold storage.In texture,it can effectively improve the hardness of minced pork,and slow down the changes of texture characteristics of minced pork caused by the spoilage during cold storage.The result showed that minced pork presented a downward trend in sensory senses.The results indicated that the flavonoids extracted from Epimedium sagittatum had better antioxidant effect on minced pork during cold storage,which would provide a new direction for the development and utilization of Epimedium sagittatum resources in the future.