摘要
为研究肉豆蔻精油/羟丙基-β-环糊精(nutmeg essential oil/hydroxypropyl-β-cyclodextrin,NEO/HP-β-CD)包合物对冷鲜猪肉的保鲜效果,采用不同浓度的包合物结合浸泡法、涂抹法和无纺布法处理冷鲜猪肉,每隔2 d测定菌落总数、pH、挥发性盐基氮、硫代巴比妥酸值、质构、汁液流失率、色泽与感官指标。结果表明,NEO/HP-β-CD包合物添加量1%的无纺布法可有效降低贮藏过程中冷鲜猪肉的菌落总数、pH值、挥发性盐基氮含量,延缓猪肉质构特性与色泽劣变,提高感官品质;与对照组(6 d)相比,可延长贮藏期4 d。因此,NEO/HP-β-CD包合物添加量1%的无纺布法对冷鲜猪肉具有较好的保鲜效果。
To study the fresh-keeping effect of nutmeg essential oil/hydroxypropyl-β-cyclodextrin(NEO/HP-β-CD)inclusion complex on chilled pork,the chilled pork was treated with different concentrations of NEO/HP-β-CD inclusion compound in combination with the soaking method,smear method,and non-woven fabric method.The indexes including total bacterial count,pH,volatile basic nitrogen,thiobarbituric acid value,texture,juice loss rate,color,and sensory indicators were measured every two days.Results showed that the non-woven fabric method containing 1%NEO/HP-β-CD inclusion complex could effectively reduce the total bacterial count,pH value,and volatile basic nitrogen content of chilled pork during storage,delay the deterioration of texture and color of pork,and improve sensory quality.Compared with the control group(6 days),the storage period of this group could be extended by 6 days.Therefore,the non-woven method containing 1%NEO/HP-β-CD inclusion complex has a good preservation effect on chilled pork.
作者
席小辉
胡瑜文
张升阳
宋欠欠
黄轩宇
金懿志
刘爱冰
李诚
胡滨
XI Xiaohui;HU Yuwen;ZHANG Shengyang;SONG Qianqian;HUANG Xuanyu;JIN Yizhi;LIU Aibing;LI Cheng;HU Bin(College of Food,Sichuan Agricultural University,Ya′an 625000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第10期187-196,共10页
Food and Fermentation Industries
基金
四川省科技厅重点研发项目(2020YFN0147)
国家大学生创新创业训练计划项目(202010626007)。
关键词
肉豆蔻精油/羟丙基-β-环糊精包合物
冷鲜猪肉
保鲜效果
指标测定
nutmeg essential oil/hydroxypropyl-β-cyclodextrin inclusion complex
chilled pork
preservation effect
determination of indexes
