洋葱、生姜、大蒜提取物对冷却肉保鲜效果的研究

被引：35

作者：

张强

孙玉军

蒋圣娟

陈永进

孙成

崔峰

机构：

[1] 安徽科技学院生命科学学院

来源：

食品工业科技 | 2015年 / 36卷 / 04期

关键词：

冷却肉; 洋葱; 生姜; 大蒜; 保鲜;

D O I：

10.13386/j.issn1002-0306.2015.04.059

中图分类号：

TS251.1 [基础科学];

学科分类号：

摘要：

研究了洋葱、生姜和大蒜提取物对冷却肉的冷藏保鲜效果。冷却肉分别用洋葱、生姜和大蒜提取物溶液浸泡3min,以蒸馏水浸泡作为对照,晾干后用聚乙烯薄膜密封包装,于4℃下贮藏,分别测定冷却肉在冷藏期间感官指标、保水能力与汁液流失率、pH与酸度、挥发性盐基氮(TVB-N)和硫代巴比妥酸反应物值(TBARS)的变化规律。结果表明:洋葱、生姜和大蒜提取物均能显著抑制冷却肉冷藏过程中感官评分和酸度的下降,延缓汁液流失率及pH的上升,提高冷却肉的保水能力,有效阻止TBARS值及TVB-N值的增加,使冷却肉贮藏品质得到明显改善;三者中以大蒜提取物保鲜效果最佳,可将冷却肉的保质期延长到12d以上。

引用

页码：310 / 314

页数：5

共 27 条

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