文冠果叶提取物对猪肉保鲜效果的研究

Study on the Preservation Effect of Xanthoceras sorbifolia Leaf Extract on Port

以新鲜猪肉为研究对象,研究文冠果叶提取物对冷却猪肉的保鲜效果,提高猪肉的食用安全性。用水提法提取文冠果叶中的有效成分,分别于0,4,8 d测定在(4±1)℃冷藏期间经0,2.5,5.0,10.0 mg/mL文冠果叶提取物涂抹处理的猪肉的感官指标、pH值、色度值(L^(*)值、a^(*)值、b^(*)值和ΔE值)、质构、菌落总数、总挥发性盐基氮(Total volatile basic nitrogen,TVB-N)的变化情况。利用文冠果叶提取物处理能够有效控制猪肉的pH值、色度值、质构、总挥发性盐基氮的变化,且随质量浓度升高效果增强,减缓了贮藏过程中猪肉的总挥发性氨基氮和菌落总数的上升。文冠果叶提取物能够提高冷却猪肉贮藏过程中的品质,延长猪肉的货架期,为冷却肉保鲜和文冠果叶的综合利用提供新的思路。

The fresh-keeping effect of Xanthoceras sorbifolia leaf extract on chilled pork was studied to improve the edible safety of pork.The effective components of Xanthoceras sorbifolia leaves were extracted by water extraction,the changes of sensory indexes,pH value,color value(L^(*)value,a^(*)value,b^(*)value andΔE value),texture,total number of colonies and total volatile basic nitrogen(TVB-N)of pork smeared with extract of Xanthoceras sorbifolia leaves at 0,2.5,5.0,10.0 mg/mL,during(4±1)℃cold storage were determined at 0,4,8 days,respectively.Xanthoceras sorbifolia leaf extract could control the changes of pH value,color value,texture and TVB-N in pork effectively,and the effect was enhanced with the increase of concentration,which slowed down the increase of total number of colonies and TVB-N in pork during storage.The extract of Xanthoceras sorbifolia leaf could improve the quality of chilled pork,prolong the shelf life of pork,and provided a new idea for the preservation of chilled pork,the comprehensive utilization of Xanthoceras sorbifolia leaf in the meantime.