食品科学

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迷迭香提取物对真空包装熟猪肉饼抗氧化和抑菌效果的影响

殷 燕,张万刚*,周光宏,徐幸莲   

  1. 南京农业大学食品科技学院,肉品加工与质量控制教育部重点实验室,食品安全与营养协同创新中心,江苏 南京 210095
  • 出版日期:2015-03-25 发布日期:2015-03-17
  • 通讯作者: 张万刚
  • 基金资助:

    “十二五”国家科技支撑计划项目(2012BAD28B03)

Antioxidative and Antibacterial Activities of Rosemary Extracts in Vacuum-Packaged Cooked Pork Patties

YIN Yan, ZHANG Wangang*, ZHOU Guanghong, XU Xinglian   

  1. Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control,
    Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-03-25 Published:2015-03-17
  • Contact: ZHANG Wangang

摘要:

以真空包装熟猪肉饼为试材,探讨不同质量分数迷迭香提取物的抗氧化、抑菌能力及其对肉饼品质的影响。将0.03%、0.06%和0.09%的迷迭香提取物分别添加到肉饼中,对肉饼在10 d冷藏期间的硫代巴比妥酸(thiobarbituricacid reactive substance,TBARS)值、菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、pH值、红度值(a*)和质构进行测定,并与0.02%二丁基羟基甲苯(butylated hydroxytoluene,BHT)进行比较。结果表明:添加迷迭香提取物的各处理组抗脂肪氧化能力高于空白对照组(P<0.05),迷迭香提取物添加量为0.09%的处理组在前7 d的冷藏过程中抑菌能力显著高于空白对照组(P<0.05)。添加迷迭香提取物的各处理组TVB-N含量在冷藏4 d后显著低于空白对照组,而pH值在整个冷藏过程中均显著低于空白对照组(P<0.05)。在冷藏1 d后,添加0.09%迷迭香提取物的肉饼a*值与空白对照组相比显著上升,而在冷藏7、10 d后,添加迷迭香提取物的各处理组a*值均显著升高(P<0.05)。此外,添加迷迭香提取物的各处理组咀嚼性在冷藏4、7、10 d后显著升高,硬度在冷藏1、10 d后显著升高,迷迭香提取物添加量为0.09%的肉饼在冷藏4、7 d后硬度也显著提升(P<0.05)。可见,迷迭香提取物能有效抑制真空包装熟猪肉饼的脂肪氧化及微生物生长,并且能在一定程度上改善其颜色和质构。

关键词: 迷迭香提取物, 真空包装熟猪肉饼, 脂肪氧化, 抑菌, 品质

Abstract:

Effects of rosemary extracts on lipid oxidation, antibacterial activity and quality of cooked pork patties under
vacuum packaging were assessed. Rosemary extracts were added into cooked pork patties at levels of 0.03%, 0.06% and
0.09% compared to a control and a synthetic antioxidant (butylated hydroxytoluene, BHT) treatment. Thiobarbituric acid
reactive substances (TBARS), total bacterial counts, total volatile basic nitrogen (TVB-N), pH values, redness (a*) and
textural characteristics during 10 d of chilled storage were analyzed. The results showed that additions of rosemary extracts
caused significantly lower extent of lipid oxidation than control samples (P < 0.05). Addition of 0.09% rosemary extracts
showed remarkable antibacterial activities throughout the chilled storage compared with control (P < 0.05). After 4 d of
storage, patties with rosemary extracts displayed a significant lower TVB-N than control (P < 0.05). The control samples
from had significantly higher pH values than those prepared with rosemary extracts during the storage (P < 0.05). After 1 d of
storage, supplementation of 0.09% rosemary extracts showed greater a* values than control, while a* values of all treatments
with rosemary extracts were significantly greater compared to control after 7 and 10 d of storage (P < 0.05). In addition, the
chewiness of cooked pork patties added with rosemary extracts increased significantly after 4, 7 and 10 d of storage. After 1
and 10 d of storage, patties with rosemary extracts showed greater hardness than control, while patties with 0.09% rosemary
extracts exhibited significantly higher hardness after 4 and 7 d of storage (P < 0.05). This study reveals that rosemary extracts
could have great antioxidative and antibacterial activities and improve the color and textural characteristics of cooked pork
patties under vacuum packaging.

Key words: rosemary extracts, vacuum-packaged cooked pork patties, lipid oxidation, antibacterial activity, quality

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