产酸丙酸杆菌发酵甘油提取物对冷藏调理猪肉饼品质的影响

以未添加抗氧化剂的调理猪肉饼作为对照，研究不同添加量的产酸丙酸杆菌发酵提取物（fermented extract of Propionibacterium acidipropionici，FEPA）对4 ℃冷藏调理猪肉饼品质的影响。将0.2%（以猪瘦肉质量计，下同）、0.3%、0.4%和0.5%的FEPA分别添加到调理猪肉饼中，测定其在1、4、7、10 d冷藏期间的pH值、色泽（L*、a*、b*值）、质量损失率、硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARS）值、菌落总数和质构变化。结果表明：添加FEPA可显著提高调理猪肉饼冷藏期间的a*值（P＜0.05），有利于猪肉饼色泽的改善，并能显著降低猪肉饼的咀嚼性、质量损失率、菌落总数（P＜0.05），显著抑制蛋白和脂肪氧化（P＜0.05）；其中添加0.5%的FEPA可显著降低猪肉饼的硬度（P＜0.05），且其抑制蛋白、脂肪氧化和抗菌效果最佳，因此在所有处理组中，0.5%的FEPA对调理猪肉饼的品质有较优的改善作用。

Effect of a Mixture of Organic Acids Produced by Propionibacterium acidipropionici with Glycerin as Substrate on the Quality of Prepared Pork Patties during Chilled Storage

The effects of addition of different amounts(0.2%,0.3%,0.4%and 0.5%)of a mixture of organic acids produced by Propionibacterium acidipropionici with glycerin as substrate on the quality of prepared pork patties during refrigerated(4℃)storage were studied using samples with no added antioxidant as the control.For this study,we measured the pH,color(L*,a*and b*values),mass loss rate,thiobarbituric acid reactive substances(TBARS)value,total bacterial count and textural characteristics of pork patties on days 1,4,7 and 10.The results indicated that adding the organic acid mixture significantly increased the a*value during chilled storage(P<0.05),being beneficial to improve the color of pork patties,reduced the chewiness,mass loss rate and total colony number(P<0.05),and inhibited lipid and protein oxidation(P<0.05).The addition of the organic acids at 0.5%could significantly reduce the hardness of pork patties(P<0.05),and exerted the strongest inhibitory effect on lipid and protein oxidation as well as microbial growth,thereby greatly improving the quality of prepared pork patties.