迷迭香和百里香提取物对冷藏猪肉丸品质的影响

Effects of Rosemary and Thyme Extracts on the Quality of Chilled Pork Balls

为研究迷迭香、百里香等天然香辛料提取物对冷藏肉丸抗脂肪氧化、抑菌效果、品质特性的影响以及替代脂溶性抗氧化剂的可行性。将0.04%百里香提取物、0.04%迷迭香提取物添加到冷藏猪肉丸中,并用空白组和0.02%的二丁基羟基甲苯(BHT)作为对照,测定各组在13 d内的硫代巴比妥酸值(TBARS)、pH值、菌落数量、颜色(L*、a*、b*)及感官品质变化。结果表明:迷迭香和百里香提取物对冷藏猪肉丸具有显著的抗脂肪氧化效果(P<0.05),随着时间的延长,3种物质的抗脂肪氧化效果为迷迭香>百里香>BHT。迷迭香和百里香提取物表现出显著的抑菌能力(P<0.05),且效果优于0.02%BHT,在前7 d其pH值显著低于对照物(P<0.05),第7天后迷迭香提取物和百里香提取物对pH值的影响效果与0.02%BHT相当。迷迭香和百里香提取物在改善肉丸色泽和感官品质方面显著优于对照组(P<0.05),且迷迭香提取物改善效果优于百里香提取物。迷迭香提取物在改善肉丸品质、延长贮存期限等方面表现最优,百里香提取物次之,均优于0.02%BHT,已具备在肉制品中替代BHT等合成抗氧化剂的潜力。

In order to study the effect of natural spice extracts such as rosemary and thyme on the anti-fat oxidation,antibacterial effect,quality characteristics of frozen meatballs,and the feasibility of replacing fat-soluble antioxidants.The 0.04% thyme extract and 0.04% rosemary extract were added to the frozen pork meatballs and the blank group and 0.02% butylated hydroxytoluene (BHT) were used as control group.The thiobarbituric acid reactive substance value (TBARS),pH value,number of colonies,color (L*,a*,b*) and sensory quality changes in each group were measured within 13 days.The results showed that the extracts of rosemary and thyme had significant anti-fat oxidation effects on frozen pork balls (P<0.05).As time went by,the anti-fat oxidation effect of rosemary was rosemary>thyme>BHT.Rosemary and thyme extracts showed significant bacteriostasis (P<0.05),and the effect was better than 0.02% BHT,the pH value of the first 7 days was significantly lower than the control (P<0.05),and rosemary after the 7th day,the effect of aroma extract and thyme extract on pH is equivalent to 0.02% BHT.Rosemary and thyme extracts were significantly better than the control group in improving the color and sensory quality of meatballs (P<0.05),and the improvement effect of rosemary extract was better than that of thyme extract.It can be seen that rosemary extract has the best performance in improving the quality of meatballs and prolonging the storage period.Thyme extract is the second best,both better than 0.02% BHT,which has the potential to replace BHT and other synthetic antioxidants in meat products.