农业工程学报2012，Vol.28Issue(4)：282-286,5.DOI:10.3969/j.issn.1002-6819.2012.04.047
柑橘幼果提取物对猪肉冷藏过程中抗脂质氧化影响
Effect of citrus young fruit extract on lipid oxidation of raw ground pork during refrigerated storage
摘要
Abstract
The efficacy of different mass fraction of citrus young fruit extract (CE) in retarding oxidative rancidity was tested in raw ground pork during storage. Fresh ground pork meat was assigned to one of the following five processing: control (no antioxidants); AC-0.02 (0.02% ascorbic acid); CE-0.05, 0.1, and 0.2 (0.05%, 0.1% and 0.2% CE, respectively). The pH of the samples decreased and the TBARS values and free fatty acids increased considerably (p<0.05) during storage. Samples treated with CE-0.1 and CE-0.2 presented lower total bacterial count than the control samples through the whole storage. The L value and a value decreased (p<0.05) with the addition of CE. The internal b* value of CE treatments were higher (p<0.05) than that of the control one and increased incrementally with CE concentration. The TBARS value and free fatty acids of CE-0.2 treated samples were the lowest among the treatments. The peroxide value (POV) of the control increased for 6 days and reached the maximum value at a certain storage time and decreased thereafter. In other treatments, POV increased all along the storage time. All treatments had lower concentration of conjugated dienes (CD) (p<0.05) compared to the control sample after the first day. Citrus young fruits of ethanolic extract exhibitsa protective effect against lipid oxidation in raw ground pork and provides the reference for meat processing industry.关键词
冷藏/PH/肉类/抗菌剂/抗氧化剂/柑橘幼果醇提物/脂质氧化/猪肉Key words
refrigeration/ PH/ meats/ antimicrobial/ antioxidants/ citrus young fruit/ lipid oxidation/ pork分类
轻工纺织引用本文复制引用
张进杰,顾伟钢,姚燕佳,吕兵兵,陈健初,叶兴乾..柑橘幼果提取物对猪肉冷藏过程中抗脂质氧化影响[J].农业工程学报,2012,28(4):282-286,5.基金项目
浙江省重大科技专项(No.2010C12012) （No.2010C12012）
