|
|||||
|
|
| 石榴果皮提取物对冷却猪肉的保鲜效果 | |
| 引用本文： | 董周永,刘兴华,杨东兴,周亚军,任 辉,晁 琪.石榴果皮提取物对冷却猪肉的保鲜效果[J].西北农业学报,2011,20(8):48-52. |
| 作者姓名： | 董周永 刘兴华 杨东兴 周亚军 任 辉 晁 琪 |
| 作者单位： | 1. 吉林大学生物与农业工程学院,长春,130022 2. 西北农林科技大学食品科学与工程学院陕西杨凌 712100 3. 卢龙县畜牧水产局,河北卢龙,066400 |
| 基金项目： | 西安市科技计划(YF07127); 吉林大学青年教师科研启动基金(450080011100) |
| 摘 要： | 利用石榴果皮提取物(PPE)配制w=1%PPE、w=0.5%PPE和w=0.5%PPE+Fe2+3种不同保鲜剂,通过检测贮藏中冷却猪肉的pH、挥发性盐基氮值(TVB-N)、细菌总数及感官评价等指标,并与500IU/g Nisin、w=0.5%苯甲酸钠的保鲜效果进行比较,研究PPE的保鲜效果。结果表明,PPE对冷却猪肉有很好的保鲜作用,其中w=1%PPE的保鲜效果最好。 |
| 关 键 词： | 石榴果皮提取物 保鲜 冷却猪肉 |
Preservation Effect of Pomegranate Peel Extract on Chilled Pork |
|
| DONG Zhouyong,LIU Xinghu,YANG Dongxing,ZHOU Yajun,REN Hui and CHAO Qi.Preservation Effect of Pomegranate Peel Extract on Chilled Pork[J].Acta Agriculturae Boreali-occidentalis Sinica,2011,20(8):48-52. | |
| Authors: | DONG Zhouyong LIU Xinghu YANG Dongxing ZHOU Yajun REN Hui and CHAO Qi |
| Institution: | DONG Zhouyong1,LIU Xinghua2,YANG Dongxing3,ZHOU Yajun1,REN Hui1 and CHAO Qi2(1.College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China,2.College of Food Science and Engineering,Northwest A&F University,Yangling Shaanxi 712100,3.Animal Husbandry & Fisheries Bureau of Lulong County,Lulong Hebei 066400,China) |
| Abstract: | 1%PPE,0.5%PPE and 0.5%PPE+Fe2+ as preservatives were applied to the surface of chilled pork.Preservation effect of pomegranate peel extract(PPE) on chilled pork was evaluated by determining pH value,TVB-N value,total bacterial count and sensory evaluation during storage period,and was compared with the preservation effect of 500 IU/g Nisin and 0.5% sodium benzoate.The results showed that PPE demonstrated good fresh preservation effects.The optimum preservation effect can be obtained by 1%PPE.The preservatio... |
| Keywords: | Pomegranate peel extract Preservation Chilled pork |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
| 点击此处可从《西北农业学报》浏览原始摘要信息 | |
| 点击此处可从《西北农业学报》下载免费的PDF全文 | |