杜仲叶提取物对肉糜制品抗氧化和抑菌作用的研究

被引：13

作者：

胥忠生

唐孟甜

刘芳坊

贾琛

戴瑞彤

机构：

[1] 中国农业大学食品科学与营养工程学院

来源：

农产品加工(学刊) | 2010年 / 07期

关键词：

杜仲叶提取物; 熟肉糜; 抗氧化; 抑菌;

D O I：

暂无

中图分类号：

TS251.1 [基础科学];

学科分类号：

摘要：

研究了不同质量分数(0.10%,0.25%,0.50%)的杜仲叶提取物对猪肉糜制品的抗氧化和抑菌效果,并与添加质量分数0.05%抗坏血酸的处理组进行比较,测定了肉糜产品在8d贮藏期间TBARS,色泽、pH值和菌落总数的变化。结果表明,与对照组相比,所有处理组TBARS值均显著降低(p<0.05)。添加0.10%和0.25%杜仲叶提取物对保持肉糜制品的红度值有较好的作用,但作用效果不及质量分数0.05%抗坏血酸的效果。在抑制微生物生长方面,质量分数0.25%和0.50%的杜仲叶提取物处理组表现出更强的抑菌能力,而质量分数0.10%杜仲叶提取物和0.05%抗坏血酸处理组的抑菌效果不明显。

引用

页码：22 / 25+36 +36

页数：5

共 6 条

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