CAJ | 학술논문

分析廉价成膜材料大豆分离蛋白-阿魏酸与天然抗菌抗氧化物质茶多酚联合对冷鲜猪肉进行涂膜保鲜的可行性.本实验通过将茶多酚与廉价成膜剂混和后,测定保鲜过程中的冷鲜猪肉的pH值、颜色、烹饪损失、嫩度、脂肪氧化度TBA值、肉品中过氧化物酶活性,以及保鲜过程中细菌总数各项指标的变化,对冷鲜猪肉保鲜作用进行研究.结果表明,廉价成膜剂和茶多酚联合涂膜保鲜具有可行性,大豆分离蛋白-阿魏酸膜中添加茶多酚量为0.2%保鲜效果最佳.
분석렴개성막재료대두분리단백-아위산여천연항균항양화물질다다분연합대랭선저육진행도막보선적가행성.본실험통과장다다분여렴개성막제혼화후,측정보선과정중적랭선저육적pH치、안색、팽임손실、눈도、지방양화도TBA치、육품중과양화물매활성,이급보선과정중세균총수각항지표적변화,대랭선저육보선작용진행연구.결과표명,렴개성막제화다다분연합도막보선구유가행성,대두분리단백-아위산막중첨가다다분량위0.2%보선효과최가.
In order to explore the feasibility of using cheaper preservative coating mixed with natural antibacterial or antioxidant materials for fresh-keeping of chilled pork, a cheaper preservative coating with tea polyphenols were prepared to use for the fresh-keeping of chilled pork. pH, color, cooking loss, tenderness, thiobarbituric acid (TBA) value for fat oxidation degree, peroxidase activity and total bacterial counts in treated chilled pork were determined. Results indicated that tea polyphenols could improve the fresh-keeping function of the cheaper preservative coating. Meanwhile, 0.2% tea polyphenols in the coating of soybean protein isolate and ferulic acid exhibited the best fresh-keeping effect on chilled pork.