石莼多酚对冷藏猪肉丸的保鲜效果

Fresh-keeping Effect of the Polyphenols from Ulva lactuca on Pork Meatballs in Cold Storage

以猪肉丸为研究对象,以不同使用量的石莼多酚(1.0、1.5、2.0 g/kg样品)为抗氧化、抑菌保鲜剂,观察、测定猪肉丸在冷藏过程中微生物指标、理化指标及感官物理指标的变化趋势,探究石莼多酚对猪肉丸冷藏保鲜效果的影响。结果表明,石莼多酚对冷藏猪肉丸的抗氧化、抑菌保鲜作用显著。在试验周期内,石莼多酚可有效抑制猪肉丸菌落总数、霉菌与酵母菌、大肠菌群、TVB-N值、TBARS值的增长,较好地维持样品的硬度、弹性、白度与感官品质;使用量为1.0 g/kg(样品)的石莼多酚试验组与0.5 g/kg(样品)山梨酸钾试验组的保鲜效果相当,与空白组相比可延长猪肉丸冷藏保鲜期3 d;使用量为1.5、2.0 g/kg(样品)的石莼多酚试验组可使猪肉丸的冷藏保鲜期分别高达9 d、12 d,相比空白组依次延长了6 d、9 d。综上,石莼多酚可有效替代山梨酸钾保障冷藏猪肉丸的贮藏品质,延长其保鲜期。

Taking pork balls as the research object,and different doses of polyphenols from Ulva lactuca(1.0,1.5 and 2.0 g/kg sample)as the antioxidative and antibacterial preservative,the fresh-keeping effect of Ulva lactuca’s polyphenols on the pork meatballs in cold storage was examined,based on the changing trends of the microbiological indices,chemical indices and sensory and physical indicators.The results showed that the antioxidative,antibacterial and fresh-keeping effects of Ulva lactuca’s polyphenols on the pork meatballs in cold storage were significant.During the test period,the Ulva lactuca’s polyphenols could effectively inhibit the increases of total colony number,molds and yeasts,coliform group,TVB-N and TBARS values,while maintaining the hardness,elasticity,whiteness and sensory quality of the meatballs.The group treated with U.lactuca’s polyphenols at 1.0 g/kg exerted essentially the same fresh-keeping effect as that of the group treated with potassium sorbate at 0.5 g/kg,resulting in a prolonged shelf life(by 3 days)for the pork meatballs in cold storage,compared to the blank control.The treatments with U.lactuca’s polyphenols at 1.5 and 2.0 g/kg(sample)led to a shelf life up to 9 and 12 days,respectively,for the pork meatballs in cold storage(which were 6 and 9 days longer,respectively,compared with that of the blank control).In summary,U.lactuca’s polyphenols can be used in the place of potassium sorbate to preserve effectively the pork meatballs in cold storage,to ensure their storage quality and extend their shelf life.