连翘叶提取物和壳聚糖不同配比复配保鲜剂对冷藏猪肉的保鲜作用研究

Study on the Fresh-keeping Effect of Compound Preservative with Different Proportions of Forsythia suspensa Leaf Extract and Chitosan on Chilled Pork

[目的]探讨连翘叶提取物和壳聚糖复配保鲜剂对冷藏猪肉的保鲜作用。[方法]通过研究不同配比连翘叶提取物和壳聚糖制成的复配保鲜剂处理冷藏猪肉的颜色、pH、感官评分、菌落总数对数值和挥发性盐基氮含量的变化,确定连翘叶提取物和壳聚糖的最佳配比。[结果]对照组在冷藏7 d左右猪肉出现腐败变质。与对照组相比,各试验组肉样的pH、菌落总数对数值和挥发性盐基氮含量均明显降低,肉样货架期有所延长,其中以连翘叶提取物和壳聚糖浓度比为1∶2时保鲜效果最好。[结论]连翘叶提取物和壳聚糖复配保鲜剂对猪肉起到明显的保鲜作用。该研究结果可为今后连翘叶资源作为天然保鲜剂的开发提供一定的理论依据。

[Objective]To study the fresh-keeping effect of compound preservative with Forsythia suspensa leaf extract and chitosan on chilled pork.[Method]The changes of color,pH,sensory score,the logarithmic value of total number of colonies and total volatile base nitrogen(TVB-N)content of chilled pork treated by compound preservative with different proportions of F.suspensa leaf extract and chitosan were studied,and the best proportion of F.suspensa leaf extract and chitosan was determined.[Result]The decay of pork occurred on the 7 th day after cold storage in the control group.Compared with the control group,pH,the logarithmic value of total number of colonies,TVB-N content of pork samples in each experimental group were significantly reduced,and the shelf life of pork was prolonged.When the concentration proportion of F.suspensa leaf extract and chitosan was 1∶2,the fresh-keeping effect was the best.[Conclusion]The compound of F.suspensa leaf extract and chitosan had a significant fresh-keeping effect on pork.The study could provide some theoretical basis for future development of F.suspensa leaf resources as natural preservatives.