CAJ | 학술논문

针对目前冷鲜肉制品保质期短、品质不稳定、易腐败变质等状况，考察了不同浓度普洱茶提取物（PETs）对冷却猪肉糜货架期的影响．结果表明，冷却猪肉糜中添加0．02％～0．12％的 PETs 后，在贮藏期间不仅可以有效抑制肠道菌群、假单胞菌和菌落总数的增殖，还可降低挥发性盐基氮和硫代巴比妥酸值的累积，增加红度值并保持猪肉糜良好的感官性状．
침대목전랭선육제품보질기단、품질불은정、역부패변질등상황，고찰료불동농도보이다제취물（PETs）대냉각저육미화가기적영향．결과표명，냉각저육미중첨가0．02％～0．12％적 PETs 후，재저장기간불부가이유효억제장도균군、가단포균화균락총수적증식，환가강저휘발성염기담화류대파비타산치적루적，증가홍도치병보지저육미량호적감관성상．
In view of the problems of cold minced meat existing in the short shelf-life such as inconsistent quality and easiness to spoilage,the effects of different concentration of Pu’er tea extracts (PETs)on the shelf-life of minced pork were studied.The results showed that the addition of PETs(0.02% ~0.12%)to the samples could not only significantly inhibit the growth of Enterobactteriaceae,Pseudomonas and the total aerobic bacterial,decrease the accumulation of the total volatile nitrogen base and thiobarbituric acid-reac-tive substances,but also increase the minced pork a* value and keep it′s good sensory properties.