槐花提取物对东北肉糜肠贮藏品质的影响及其货架期预测

Effect of Sophora japonica Flower Extract on the Storage Quality of Northeastern Chinese Dried Sausage and Its Shelf Life Prediction

将槐花提取物添加至东北肉糜肠中,研究其对东北肉糜肠贮藏品质的影响。以不添加任何抗氧化剂的香肠为空白对照组,添加0.02%(m/m)丁基羟基茴香醚(butyl hydroxyanisole,BHA)的香肠为阳性对照组,添加0.05%、0.1%、0.3%(m/m)槐花提取物的香肠为处理组,分别在贮藏第0、3、5、7天对其pH值、酸价、过氧化值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量进行检测,并进行感官评价。结果表明:7 d内香肠的pH值总体呈下降趋势,第7天0.3%槐花提取物组与BHA组的pH值明显高于其他组,酸价、过氧化值、TVB-N含量、TBARS值均明显低于其他组,0.3%槐花提取物组与BHA组感官评分相近;同时根据Q10货架期模型,预测添加0.3%槐花提取物的东北肉糜肠在24℃下的货架期为6.23 d,在-6℃的货架期为18.78 d。本研究表明槐花提取物延缓了东北肉糜肠中蛋白质和脂质的氧化,具有一定的抗氧化能力和抑菌效果,能够有效保持东北肉糜肠的品质,具有潜在的替代化学防腐剂和合成抗氧化剂的能力。

In this study,the effect of adding Sophora japonicum flower extract(SJFE)into a Northeastern Chinese dried sausage on its storage quality was investigated.Five groups were set up:blank control(with no added antioxidants),positive control(with 0.02%(m/m)butyl hydroxyanisole(BHA)added),and addition of 0.05%,0.1%,and 0.3%SJFE.pH,acid value(AV),peroxide value(POV),thiobarbituric acid reactive substances(TBARS)value,total volatile basic nitrogen(TVB-N)content,and sensory evaluation were measured after 0,3,5,and 7 days of storage.pH showed a downward trend th with storage time up to 7 days.On the 7 day,pH of the sausage was significantly higher and AV,POV,TVB-N content,and TBARS value were significantly lower in the 0.3%SJFE and positive control groups than in the other groups.The 0.3%SJFE and positive control groups had similar sensory scores.According to the Q10 model,the shelf life of the 0.3%SJFE group was 6.23 and 18.78 days at 24 and-6℃,respectively.To sum up,this study shows that SJFE can delay the oxidation of proteins and lipids in the Northeastern Chinese dried sausage,indicating its antioxidant activity.Moreover,SJFE has an antibacterial effect and can effectively maintain the sausage’s quality,making it a potential alternative to chemical preservatives and synthesize antioxidants.