食品科学

• 基础研究 • 上一篇    下一篇

蔬菜提取物对猪肉脯品质的影响

李君珂1,吴定晶2,刘森轩2,吕慧超2,崔昱清2,刘 彪2,彭增起2,*   

  1. 1.鲁东大学食品工程学院,山东 烟台 264025;
    2.南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏 南京 210095
  • 出版日期:2015-05-15 发布日期:2015-05-11

Effects of Vegetable Extracts on Quality of Preserved Pork

LI Junke1, WU Dingjing2, LIU Senxuan2, LÜ Huichao2, CUI Yuqing2, LIU Biao2, PENG Zengqi2,*   

  1. 1. College of Food Engineering, LuDong University, Yantai 264025, China; 2. National Center of Meat Quality and Safety Control,
    College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2015-05-15 Published:2015-05-11

摘要:

选取芹菜、韭菜和胡萝卜3 种蔬菜的提取物代替亚硝酸盐添加到猪肉脯中,对肉脯的硫代巴比妥酸(thiobarbituric acid-reactive substance,TBARS)值、色差L*、a*、b*值、感官评定及亚硝酸盐残留量进行测定。结果表明:芹菜提取物作为发色剂代替硝酸盐和亚硝酸盐作用于猪肉脯中,能够产生理想的色泽、风味和口感,同时能够控制肉脯的氧化速率,延长货架期,并且亚硝酸盐残留量与不添加亚硝酸盐的空白组相当。

关键词: 蔬菜提取物, 亚硝酸盐, 猪肉脯, 硫代巴比妥酸值, 亚硝酸盐残留量

Abstract:

Celery, Chinese chives, and carrots were used as nitrite substitutes for processing preserved pork. Thiobarbituric
acid reactive substances (TBARS) values, L*, a* and b* values, sensory quality, and nitrite residue were measured to
evaluate the effects of vegetable extracts on the quality of preserved pork in comparison to nitrite treatment and blank
control. The results showed that celery extract provided preserved pork with satisfactory color, flavor and taste while
retarding the lipid oxidation in preserved pork to prolong the shelf life. Furthermore, there were no significant differences
(P > 0.05) in nitrite residue between celery extract and control treatment.

Key words: vegetable extract, nitrite, preserved pork, thiobarbituric acid-reactive substance (TBARS) value, nitrite residue

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