【摘要】 为延长冷鲜猪肉的货架期,以新鲜猪肉糜为试验肉样,探讨不同添加量的95%乙醇螃蟹脚粗提取物对冷却肉糜品质的影响。结果 表明:添加量为3mg/100g、5mg/100g及7mg/100g的粗提物均能有效减少肉糜中的总菌落、肠杆菌及假单胞菌的数量,降低汁液溢出率、pH值和TVB-N值的变化。添加量为3mg/100g粗提物的肉糜样品的色泽和感官评定值均显著优于空白对照组(P<0.05)。研究表明适当添加量的95%乙醇螃蟹脚粗提取物可延缓肉制品腐败变质,可使冷鲜肉糜保质期延长4~6d。更多还原

【Abstract】 To extent the shelf life of chilled meat,the effects of 95%ethanolic Viscum articulatum extracts with various concentration on chilled meat were assessed in the present study.The results showed that the 3 mg/100g,5 mg/100g、7 mg/100g 95%ethanolic V.articulatum extracts could significantly inhibit the growth of total bacteria,Pseudomonas sp.and Enterobacter sp.,and the accumulation of the total volatile basic nitrogen(TVB-N) and pH.Furthermore,the L~*、a~*and b~* values as well as the sensory evaluation score of samples treated with 3 mg/100g95%V.articulatum extracts were higher than those of the control.These results suggest the high potential of using V.articulatum extracts toenhance the freshness and quality of chilled meats.更多还原