迷迭香与高氧气调对生鲜猪肉的护色及抗氧化效果

摘要/Abstract

摘要： 研究迷迭香、高氧气调及两者结合使用对生鲜猪肉颜色稳定性和肉品抗氧化的影响。生鲜猪肉经不同质量浓度迷迭香处理，进行高氧气调包装或聚乙烯薄膜包裹，于4℃有光照环境中贮藏10d，分析猪肉在贮藏期间颜色、正铁肌红蛋白、TBARS值、蛋白质羰基、血红素铁、质构及感官的变化情况。实验发现高氧气调增加了猪肉红色的持留能力，但同时加剧了脂肪氧化，对肉品嫩度也造成不利影响。迷迭香对猪肉的护色和抗氧化效果受到高氧气调的影响。迷迭香与高氧气调结合有效延缓了猪肉脂肪氧化，但是对蛋白质羰基的抑制效果并不明显，而低浓度迷迭香对非气调包装中猪肉蛋白质羰基的生成起到了良好的抑制作用。

Abstract: The individual or combination effect of rosemary and high-oxygen modified atmosphere package(MAP) on colour stability and oxidation of fresh pork was investigated. Rosemary with Different concentration was added to Samples, displayed under light for 10 days at 4℃ with two packages (high-oxygen modified atmosphere packaging or polyethylene overwrapped). Instrumental colour, metmyoglobin formation, lipid oxidation, protein oxidation, modification of heme concentrations, texture characteristics and sensory evaluation were determined. Results demonstrated that Colour of pork was well protected by high-oxygen modified atmosphere packaging, but lipid oxidation increased, and the tender of meat diminished as well. And the effect of rosemary towards colour and oxidation stability of fresh pork was influenced by modified atmosphere package. With the combination of rosemary, high-oxygen package exhibited great protection towards lipid oxidation, nor did protein carbonyls significantly reduced，while in overwrapped package, protein oxidation were well protected with rosemary in low concentrations.

中图分类号:

TS251.1

应丽莎赵东方傅阳张敏. 迷迭香与高氧气调对生鲜猪肉的护色及抗氧化效果[J]. 食品科学, 2013, 34(2): 256-261.

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