燕麦多酚对冷却猪肉的保鲜效果

研究不同添加量燕麦多酚对冷却猪肉的保鲜效果。将冷却猪肉分成4 组：不加任何保鲜剂的阴性对照组、
加入300 mg/kg茶多酚的阳性对照组、分别加入500 mg/kg和1 000 mg/kg燕麦多酚的处理组，在贮藏期间定期对各
组冷却猪肉的菌落总数、pH值、失水率、硫代巴比妥酸反应物值、挥发性盐基总氮（total volatile basic nitrogen，
TVB-N）值进行检测。结果表明，茶多酚和燕麦多酚均可以明显抑制冷却猪肉中微生物的快速繁殖，明显抑制冷却
猪肉中脂质的氧化，延缓TVB-N值的增加；燕麦多酚对冷却猪肉的保鲜效果不及茶多酚；1 000 mg/kg燕麦多酚对
冷却猪肉的保鲜效果更佳。结论：较高添加量的燕麦多酚可使冷却猪肉在较长时间内保持良好的食用品质，延长其
货架期。

Preservative Effects of Different Concentrations of Oat Polyphenols on Chilled Pork

The preservative effects of different concentrations of oat polyphenols on chilled pork were investigated. Chilled
pork was equally divided into four groups, including negative control group without any preservative, positive control
group with tea polyphenols at 300 mg/kg and two experimental groups supplemented with oat polyphenols at 500 and
1 000 mg/kg, respectively. Total aerobic counts, physiochemical indicators such as pH, dripping loss, thiobarbituric acid
reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) were determined regularly during storage. The
results indicated that compared with negative control group, tea polyphenols and oat polyphenols significantly inhibited the
reproduction of bacteria and lipid oxidation, and slowed down the increase in TVB-N value. Oat polyphenols had weaker
preservative effects on chilled pork than tea polyphenols, although better preservative effect could be obtained by treatment
with 1 000 mg/kg oat polyphenols. Conclusion: Higher concentration of oat polyphenols could better maintain the eating
quality of chilled pork for a long period and therefore extend the shelf-life during storage.