33 5 2017 5 Vol.33No.5 May.2017 DOI:10.13652/j.issn.1003-5788.2017.05.027 Efectofchiliseedoilonstoragecharacteristicsof porkmeatatlowtemperature 123 123 123 4 4 SHEN Wen-jiao 123 HE Xin-yi 123 ZHEN Run-ying 123 FENG Chang-lu 4 LIU Bin 4 (1. 3003842. 3. 3003844. 301713) (1.Departmentof Food Scienceand BiotechnologyTianjin Agriculture UniversityTianjin300384China 2.Tianjin Engineering and Technology Research Centerof AgriculturalProducts ProcesingTianjin300384China 3.Tianjin AgriculturalInnovation Demonstration BaseforIntegrationof Technology and EducationTianjin300384 China4.Tianjin Hong Lu Food Co.LtdTianjin301713China) : 为探讨辣椒籽油对猪肉肉糜的保鲜效果 研究了辣椒 籽油添加及不同包装方式对猪肉肉糜在 4 低温贮藏条件 下的质构 色差 保水性 挥发性盐基氮 TBARS 值 菌落总 数等指标的影响结果表明 : 辣椒籽油的添加使肉糜的红度 值提高了 2 倍 且对肉糜的 ph 硬度都有积极影响 辣椒籽 油与真空包装结合使用使肉糜的脂肪氧化 蛋白氧化变缓 贮藏第 9 天对照组 TBARS 值已达到 1.95 mg/kg 辣椒籽油 组仅 1.39mg/kg 对照组 TVB-N 值达到 28.7 mg/100g 辣 椒籽油组仅 16.8mg/100g 在辣椒籽油和真空包装的联合 作用下可有效延长肉糜保质期 2d 以上 : 肉糜 辣椒籽油 TBARS 保质期 Abstract:Theefectsoftheadditionofchiliseedoilanddiferent packaging methods ofpork meatat4 werestudiedon the texturecolordiferencewaterretentionvolatilenitrogentbars andcolonycounttoexplorethepreservationefectonporkmeate- mulsion.theresultsindicatethattheredvalueofthemeatemulsion wasincreasedbytheadditionofchiliseedoilandtheadditionhada positiveefectonthephandhardnessofthemeatemulsion.thefat oxidationandtheproteinoxidationofthemeatemulsiongetslowby thecombinationofthechiliseedoilandthevacuumpackaging.the TBARSofcontrolgrouphadreached1.95mg/kgonthe9thdaybut only1.39mg/kginthechiliseedoilgroupthetvb-nvalueofthe : ( :201410061027) : : (1974 ) E-mail:hedevid@163.com (1962 ) E-mail:593283104@qq.com :2017 04 03 128 controlgroupreached28.7mg/100gatthe9thdaywhilethechili seedoilgroupreachedthe16.8 mg/100g.itcanefectivelyextend theshelflifeofmeatmorethan2daysinthecombinationofchili seedoilandvacuumpackaging. Keywords:porkmeatchiliseedoilTBARSShelflife 1/4 [1] [2] 3 1~3 6d 4~6 4d 7~9 2d Choi [3] ph [4]
2017 年第 5 期 ShanB [5] 6% ~ 12% 8% [6] 1 3 1 [7] Table1 Sampleexplanation [8] KB : /% 0 KZ [9] 0 LB 8 6 LZ 8 4 [10-13] 1.3.2 CM-5 L * a * b * 30mm 3 1.3.3 3 P/75 : 2 mm/s 1 1mm/s 1mm/s 50% 1.1 5g 5s PE 1.3.4 ph ph PP : ph 6 : 0.1898 ph mg/g 1.3.5 24h : :PA/PE 0.075mm 1.2 100mL / :UV-1800 :CM-5 :TA.XTplus SMS 1.3 1.3.1 2~3cm T TBARS mg/kg 2 8 A532 3% W g 9.48 20s 1.3.8 8% (10±1)g/ ( [14]17 3s) 4 A W 1.3.6 10.0g 70mL 30 min [15] 1.3.7 TBARS Wang [16] 200~400mg 3 ml1% TBA 15mLTCA-HCl 30min :FA2204B 4mL 3000r/min 10min 532nm :BCD-254 TBARS :AW-1 TBARS (1) : :DZ-500/2S A532 9.48 T = (1) W : 50mL 80 30min 129
33 5 : M2 (2) Y = : M1 - M2 W Y % 100% (2) M1 g M2 g 1.3.9 10 2 2 Table2 Thecriteriaofsensoryevaluation 7 4 1 图 1 肉糜色差 L * 值和 a * 值 Figure1 ColordiferenceL * anda * ofmeat 1.3.10 GB/T4789.2 2010 1.3.11 3 SPSS17.0 Excel2010 2 图 2 肉糜硬度随时间变化曲线 Figure2 Thecurveofhardnessofmeat 2.1 1 122.673 g 1(a) 114.060g 64.362g 60.135g (9d) (P<0.01) 8% (LB LZ) (KB KZ) [17] [18] 1~7d [14]21 9d 1(b) a * 2.2.2 [18] 3 2.2 (LB LZ) (P<0.05) 2.2.1 2 3 KB LB LZ KZ (KB KZ) 130
2017 年第 5 期 (LZ KZ) (P<0.01) 5 图 3 肉糜弹性随时间变化曲线 图 5 肉糜咀嚼性随时间变化曲线 Figure3 Thecurveofspringnessofraw meat Figure5 Thecurveofchewinessofraw meat 2.2.3 2.2.5 6 0.075~0.09 KZ 4 3 0.60 5 (P>0.05) KZ>KB>LZ>LB [14]26-27 3d 2.2.4 图 6 肉糜回复性随时间变化曲线 Figure6 Thecurveofresilienceofmeat 2.3 ph 7 ph 7 ph (P>0.05) 3 LB KB KB ph LBpH ph LZ KZ 图 4 肉糜凝聚性随时间变化曲线 Figure4 Thecurveofcohesivenessofmeat 131
33 5 : 图 7 肉糜中 ph 值变化曲线 Figure7 ThecurveofpHofmeat 图 8 肉糜的 TBARS 值曲线 Figure8 ThecurveofTBARS [19] 2.6 TVB-N TVB-N 2.4 TVB-N Aw>0.95 20 mg/100g [23] 9 Aw<0.90 TVB-N [20] WitM D.OsthofG [21] Aw>0.8 TVB-N KB KZ 3 KB TVB-N KZ LB LZ 5 LZ 3 1 KB 0.94 9 28.7mg/100g LZ 16.8mg/100g (P>0.05) 3 Table3 Thecurveofwateractivityofmeat /d LB LZ KB KZ 0 0.817 0.817 0.817 0.817 1 0.942 0.928 0.932 0.933 3 0.956 0.941 0.938 0.928 5 0.963 0.963 0.958 0.969 7 0.955 0.954 0.946 0.951 9 0.954 0.976 0.965 0.978 图 9 肉糜的 TVB-N 的变化曲线 Figure9 ThecurveofTVB-Nofmeat 2.7 2.5 TBARS TBARS TBARS [22] [24] 8 TBARS 10 6 CFU/g 10 7 CFU/g KB LB LZLZ TBARS 10 KB>KC>LB>LZ KB TBARS 9 1.95 mg/kg LZ 1.39mg/kg KB>LB> LZ KZ>LZ LZ 132 KB LB 3d 5d KZ LZ 3d
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