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投稿时间：2015-03-24
投稿时间：2015-03-24
中文摘要: 用盐水注射机将不同浓度的紫草提取物注射进冷却猪肉中，经真空包装后置于 0 ℃～4 ℃贮藏，分析贮藏过程 中感官指标和 TVB-N 值等指标的变化。结果表明：紫草提取物对冷却猪肉贮藏过程中菌落总数、羰基值和 TVB-N 值的 增加均有显著的抑制作用。紫草提取的的浓度越高，抑制作用越明显。贮藏至第 10 天，对照组已变质，0.1 %、0.3 %和0.5 %处理组降为次鲜肉，0.7 %处理组依然为新鲜肉。紫草提取物具有一定的抗氧化活性和抑菌作用，可延缓冷却猪肉 的腐败变质，具有推广应用价值。
Abstract:Different concentrations of lithospermum erythrorhizon extracts were added to chilled pork， sensory index and TVB-N value of vacuum-packaged pork were detected during chilled storage.The results showed that lithospermum erythrorhizon extracts had a marked inhibition effect on the increases of total bacterial count， car－ bonyl value， and TVB-N value of chilled pork； The higher concentration of lithospermum erythrorhizon extracts had more significant preservation effect. In the tenth day， controlled group had been bad， the freshness of treat－ ment group（0.1 %， 0.3 %， and 0.5 %） were differently decreased， treatment group（0.7 %） was still the fresh chilled pork. Lithospermum erythrorhizon extracts had a certain antioxidation activity and bacteriostasis， it could delay corruption metamorphism of chilled pork and had value of application.
文章编号：201606045 中图分类号： 文献标志码：A
基金项目:北京市属高等学校高层次人才引进与培养计划项目 （CIT＆TCD201404087）
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