花椒提取物对调理猪肉饼品质的影响

Effect of Zanthoxylum bungeanum Extract on the Quality of Pork Patty

以猪肉饼为研究对象,以TBARS值、菌落总数、质构、pH值、出品率和感官评价为指标,以不添加花椒提取物的猪肉饼为对照,研究了猪肉饼中分别添加0.03%、0.06%、0.09%的花椒提取物对冷藏过程中猪肉饼的抗氧化能力、抑菌效果和品质特性的影响,并与添加0.02%合成抗氧化剂BHT的猪肉饼进行比较。结果显示:加入花椒提取物猪肉饼的TBARS值显著低于对照组(p<0.05),并且随着冷藏时间的延长,各处理组的TBARS值都有明显升高的趋势(p<0.05);添加0.09%花椒提取物的猪肉饼冷藏0,12天时的弹性和可恢复形变明显高于对照组(p<0.05);感官指标在冷藏0,8天时均呈现出先升高后降低的趋势,其中加入0.06%提取物的得分最高,抑菌效果好。花椒提取物的添加对产品得率无明显影响;各组pH值在冷藏期间都呈现出先升高再降低的趋势。总的来说,花椒提取物在猪肉饼中起到了良好的抗氧化和抑菌作用,可以在一定程度上提高肉饼质量。

Taking pork patty as the research object,taking TBARS value,total number of bacterial colony,texture,pH value,yield and sensory evaluation as the indicators,and taking pork patty without adding Zanthoxylum bungeanum extract as the control,the effects of adding 0.03%,0.06%and 0.09%Zanthoxylum bungeanum extract into pork patty on its antioxidant capacity,bacteriostatic effect and quality characteristics during refrigeration are studied,and compared with pork patty adding 0.02%synthetic antioxidant BHT.The results show that the TBARS value of pork patty added with Zanthoxylum bungeanum extract is significantly lower than that of the control group(p<0.05),and with the prolongation of refrigeration time,the TBARS value of each treatment group increases significantly(p<0.05),the elasticity and recoverable deformation of pork patty added with 0.09%Zanthoxylum bungeanum extract are significantly higher than those of the control group(p<0.05)at 0,12 days'refrigeration(p<0.05),the sensory indexes increase firstly and then decrease at 0,8 days'refrigeration.The highest score is obtained when 0.06%extract is added,and the bacteriostasis effect is good.The adding of Zanthoxylum bungeanum extract has no significant effect on the yield of the product,the pH value of each group increases firstly and then decreases during the refrigeration period.Generally speaking,the extract of Zanthoxylum bungeanum has good antioxidant and bacteriostatic effects on pork patty,which can improve the quality of pork patty to a certain extent.