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荷叶提取物对冷却猪肉保质期的影响
引用本文:闫文杰,崔建云,孟丽华,王然,李妙旋,李兴民.荷叶提取物对冷却猪肉保质期的影响[J].食品研究与开发,2012(3):192-194,198.
作者姓名:闫文杰  崔建云  孟丽华  王然  李妙旋  李兴民
作者单位:北京联合大学应用文理学院;中国农业大学食品科学与营养工程学院;北京联合大学师范学院
基金项目:北京市属高等学校人才强教深化计划资助项目(PHR201008304);北京联合大学校级科研项目(zk201002x)
摘    要:荷叶含有多种功能成分,具有明显的抑菌活性和抗氧化作用。将荷叶提取物配成0.3%、0.5%、0.7%和0.9%的溶液,注射于冷却猪肉中,通过测定细菌总数、TVB-N值、TBA值和双烯值的变化,来评价荷叶提取物对冷却猪肉保质期的影响。结果表明:向冷却猪肉中注射荷叶提取物,在贮藏过程中,处理样的细菌总数、TVB-N值、TBA值和双烯值均明显低于对照样。荷叶提取物的浓度越高,对细菌总数和TVB-N值的影响越明显,但对TBA值和双烯值的影响没有明显规律。可以得知,荷叶提取物可抑制猪肉中细菌的繁殖,减缓脂肪氧化,延长保质期。

关 键 词:冷却猪肉  荷叶  提取物  保质期

Study on Effects of Lotus Leaf Extracts on Shelf Life of Chilled Pork
YAN Wen-jie,CUI Jian-yun,MENG Li-hua,WANG Ran,LI Miao-xuan,LI Xing-min.Study on Effects of Lotus Leaf Extracts on Shelf Life of Chilled Pork[J].Food Research and Developent,2012(3):192-194,198.
Authors:YAN Wen-jie  CUI Jian-yun  MENG Li-hua  WANG Ran  LI Miao-xuan  LI Xing-min
Affiliation:1.College of Applied Arts and Sciences,Beijing Union University,Beijing 100083,China; 2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China; 3.Teachers’ College of Beijing Union University,Beijing 100011,China)
Abstract:Lotus leaf has various functional components,obvious bacteriostasis activity and antioxidation.different concentrations of lotus leaf extracts solutions(0.3 %,0.5 %,0.7 % and 0.9 %) were added to chilled pork,total bacterial count,TVB-N value,TBA value and diene value were detected to evaluate the effects of lotus leaf extracts on shelf life of chilled pork.The results showed that total bacterial count,TVB-N value,TBA value and diene value were lower significantly than controlled group.The higher concentration of lotus leaf extracts had more significant effect on total bacterial count and TVB-N value,but not obvious effect law on TBA value and diene value.Lotus leaf extracts could inhibit bacterial reproduction,slowdown fat oxidation and prolong shelf life of chilled pork.
Keywords:chilled pork  lotus leaf  extracts  shelf life
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