现代食品科技2017，Vol.33Issue(2)：153-159,7.DOI:10.13982/j.mfst.1673-9078.2017.2.024
丁香提取物对真空包装冷藏肉饼品质的控制
Effect of Clove Extracts on the Quality of Vacuum-packaged Pork Patties Stored at 4 ℃
摘要
Abstract
Using pork patties without and with 0.1 g/kg propyl gallate (PG) as controls,changes in the quality of vacuum-packaged pork patties supplemented with 0.50 and 1.00 g/kg clove extract (CE) were studied after storage at 4 ℃ for 0,4,8,12,and 24 d.The measured indices included the patty protein carbonyl content,thiobarbituric acid reactive substances (TBARS) value,the patty cooking loss,hardness and springiness,sensory evaluation,and color difference.The results indicated that when the sample was vacuum packaged and stored under chilled conditions,the addition of clove extract significantly decreased the carbonyl content (p＜0.05),decreased the TBARS value,reduced the cooking loss,inhibited the development of rancid odor,inhibited the increase in the values of hardness,L* and b*,postponed the decrease of a*,and improved the sensory score and springiness of pork patties.These results provide a theoretical basis for the application of clove extract in the meat processing industry.关键词
丁香提取物/冷藏/真空包装/肉饼/品质Key words
clove extract/chilled storage/vacuum packaging/pork patties/quality引用本文复制引用
陈洪生,刁静静,夏秀芳,孔保华..丁香提取物对真空包装冷藏肉饼品质的控制[J].现代食品科技,2017,33(2):153-159,7.基金项目
黑龙江省应用技术研究与开发计划重大项目(GA15B302) （GA15B302）
黑龙江八一农垦大学校内培育项目(XZR2014-09) （XZR2014-09）
