摘要
研究了杨梅果渣提取物在鲜猪肉中作为抗菌剂,在熟制猪肉中作为抗氧化剂的作用。结果表明,杨梅果渣提取物能有效抑制鲜肉冷藏过程中肉类色素的氧化变色,用0.2%～1%的杨梅果渣提取物处理冷鲜肉,可以有效改善并保持其色泽。杨梅果渣提取物含量≥1%时才能起到完全抑菌(大肠杆菌、金黄色葡萄球菌、蜡样芽孢杆菌、枯草芽孢杆菌、鼠伤寒沙门氏菌)作用。杨梅果渣提取物在猪肉中的抑菌效果不显著。杨梅果渣提取物处理的猪肉经烤制烹饪后,在4℃冷藏过程中油脂的过氧化和TBARS的形成受到显著抑制。当杨梅果渣提取物含量≥0.6%时,抑制脂质氧化的效果与0.2%BHA/BHT的效果相仿。杨梅果渣提取物作为一种天然抗氧化剂,可用于改善冷鲜猪肉色泽,抑制烹制后熟制猪肉的脂质氧化。
The effects of bayberry pomace extract（PBE） as antimicrobial agent in raw pork and as antioxidant in cooked pork were studied in this paper.Results showed that raw pork treated by 0.2%～1% PBE solution can inhibit the oxidation of meat pigments thereby preserving the fresh redness.Microplate assay showed that complete inhibition of test bacteria（Escherichia coli,Staphyloccocus aureus,Cerea bacillus,Bacillus subtilis,Salmonella typhimurium） must be in the presence of PBE at 1% or higher concentration.However,the antimicrobial effect of PBE in pork was unobvious.While raw pork with PBE solution treated before cooking significantly inhibited the formation of peroxides and TBARS in cooked pork during the refrigerated storage.PBE at the concentration ≥0.6% was as effective as BHA/BHT at 0.2% in inhibiting lipid oxidation.Hence,BPE can primarily serve the dual purpose of preserving the colour of raw pork and inhibiting lipid oxidation in cooked products.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第5期100-107,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
"十一五"国家科技支撑计划重点项目(2008BAD91B04)
浙江省重大科技专项(No.2010C12012)
关键词
杨梅
多酚
抗菌
抗氧化
猪肉
bayberry
polyphenols
antibacterial
antioixdation
pork
