摘要
以茶多酚、石榴皮提取液和维生素C为复合保鲜剂对冷却猪肉进行保鲜研究,采用模糊综合评判法对冷却猪肉进行感官品质评定,并在此基础上通过三因素三水平正交实验优化复合保鲜剂。结果表明:浓度为0.50%的茶多酚、1.00%石榴皮提取液和0.40%维生素C复配时对冷却肉保鲜效果良好。冷藏6d后,肉样的色差b*/a*值、丙二醛(MDA)、挥发性盐基氮(TVB-N)值分别为0.41、0.20nmol/mgprot、10.28mg/100g;冷藏12d后,肉样的MDA、TVB-N值分别为0.42nmol/mgprot、16.15mg/100g,显著低于对照组(p<0.05),冷却肉Ⅱ级感官模糊综合评判得分为8.7,属Ⅱ级新鲜度,保鲜效果良好。
Chilled pork was treated with a compound preservative composed of tea polyphenols, pomegranate peel extract and vitamin C.The sensory quality of chilled pork was optimized through L9 （34） orthogonal tests,combining with sensory evaluation method of fuzzy-synthetical evaluation.The results showed that the compound preservative had a better effect to keep meat fresh with 0.50% tea polyphenols, 1.0% pomegranate peel extract and 0.4% vitamin C, respectively. At 6th d, the b＊/a＊ , MDA and TVB - N of chilled pork were 0.41,0.20nmol/mg prot and 10.28mg/100g respectiveJy. The MDA and TVB-N were lower markedly than the control group, which was 0.42nmol/mg prot and 16.15mg/100g at 12th, the sensory evaluation score of chilled pork was 8.7, which was belonged to grade 11.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第5期284-287,290,共5页
Science and Technology of Food Industry
基金
徽省教育厅自然科学研究项目(KJ2012Z243)
蚌埠学院优秀人才资助项目(院字[2009]107号)
安徽省高等学校省级食品科学与工程特色专业建设点资助(20101091)
安徽省食品科学与工程教学团队项目资助(20101094)
关键词
冷却肉
感官评定
模糊综合评判法
pork
sensory evaluation
fuzzy-synthetical evaluation
