罗汉果甜苷对炖煮五花肉品质及贮藏稳定性的影响

Effect of Mogroside on the Quality and Storage Stability of Stewed Pork Belly

探究不同添加量的罗汉果甜苷(0%、0.1%、0.3%、0.5%)对炖煮五花肉的品质及贮藏稳定性的影响。通过测定炖煮五花肉的感官、质构、色泽,以及贮藏期间的pH、TBARS值、菌落总数的变化。结果表明:当添加0.3%罗汉果甜苷时,炖煮五花肉口感最佳,色泽光亮,具有罗汉果香甜味,抑制脂肪氧化效果显著(P<0.05);与空白组相比,炖煮五花肉贮藏12 d时,添加0.5%罗汉果甜苷的样品TBARS值下降47.10%,菌落总数下降19.57%,pH较稳定,脂肪层的L值和a值下降程度小,b值变化不显著。经相关性分析,添加罗汉果甜苷炖煮五花肉的TBARS值与贮藏过程中的指标变化存在显著相关性(P<0.05),说明适量的罗汉果甜苷可以有效提高炖肉品质,改善肉质弹性、内聚性等,能够抑制脂肪氧化及微生物生长,适当延缓贮藏期,起到护色、抗氧化、抗菌等作用。由此可见,罗汉果甜苷作为天然非糖甜味剂能够改善肉制品品质,在天然抗氧化剂方向也具有一定应用前景。

In order to explore the effects of different amounts of mogroside(0%,0.1%,0.3%,0.5%)on the quality and the storage stability of stewed pork belly.By measuring the sensory,texture,color of the stewed pork belly,as well as the pH value,TBARS value,total number of bacterial colonies and other indicators during storage,the analysis showed:When 0.3%mogroside was added,the stewed pork belly had the best taste,bright color,aroma and sweetness of Siraitia grosvenorii,and obvious effect of inhibiting fat oxidation(P<0.05).Compared with the blank group,when the stewed pork belly was stored for 12 days,the TBARS value of the samples added with 0.5%mogroside decreased by 47.10%,the total number of colonies decreased by 19.57%,the pH was relatively stable,and the L value and a value of the fat layer decreased slightly,and the b value did not change significantly.Correlation analysis showed that there was a significant(P<0.05)correlation between the TBARS value of pork belly stewed with mogroside and the index changes during storage,indicating that an appropriate amount of mogrosides could effectively improve the quality of stewed meat,improve meat elasticity,cohesion,etc.It could also inhibit fat oxidation and microbial growth,appropriately delay the storage period,and play the role of color protection,anti-oxidation,and antibacterial.It could be seen that mogroside as a natural non-sugar sweetener could improve the quality of meat products,and also had certain application prospects in the direction of natural antioxidants.