高雪琴,张立志,付丽,刘胜利

• 1:河南牧业经济学院
• 2:郑州力酷生物科技有限公司

摘要(Abstract)：

以猪肉饼为研究对象,以TBARS值、菌落总数、质构、pH值、出品率和感官评价为指标,以不添加花椒提取物的猪肉饼为对照,研究了猪肉饼中分别添加0.03%、0.06%、0.09%的花椒提取物对冷藏过程中猪肉饼的抗氧化能力、抑菌效果和品质特性的影响,并与添加0.02%合成抗氧化剂BHT的猪肉饼进行比较。结果显示:加入花椒提取物猪肉饼的TBARS值显著低于对照组(p<0.05),并且随着冷藏时间的延长,各处理组的TBARS值都有明显升高的趋势(p<0.05);添加0.09%花椒提取物的猪肉饼冷藏0,12天时的弹性和可恢复形变明显高于对照组(p<0.05);感官指标在冷藏0,8天时均呈现出先升高后降低的趋势,其中加入0.06%提取物的得分最高,抑菌效果好。花椒提取物的添加对产品得率无明显影响;各组pH值在冷藏期间都呈现出先升高再降低的趋势。总的来说,花椒提取物在猪肉饼中起到了良好的抗氧化和抑菌作用,可以在一定程度上提高肉饼质量。

关键词(KeyWords)： 花椒提取物;猪肉饼;二丁基羟基甲苯（BHT）;脂肪氧化;抑菌效果;品质

Abstract:

Keywords:

基金项目(Foundation): 河南省重大科技专项子课题(161100110800-05),河南省重大科技专项(161100110700);; 河南省2017年科技发展计划(172102110039);; 河南省高等学校重点科研项目(17B550003);; 河南牧业经济学院学术带头人项目(8000137);; 安徽省科技重大专项(17030701021)

作者(Author): 高雪琴,张立志,付丽,刘胜利

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