紫草提取物对冷却猪肉贮藏品质的影响

摘要

Different concentrations of lithospermum erythrorhizon extracts were added to chilled pork, sensory index and TVB-N value of vacuum-packaged pork were detected during chilled storage.The results showed that lithospermum erythrorhizon extracts had a marked inhibition effect on the increases of total bacterial count, car-bonyl value, and TVB-N value of chilled pork;The higher concentration of lithospermum erythrorhizon extracts had more significant preservation effect. In the tenth day, controlled group had been bad, the freshness of treat-ment group(0.1%, 0.3%, and 0.5%) were differently decreased, treatment group(0.7%) was still the fresh chilled pork. Lithospermum erythrorhizon extracts had a certain antioxidation activity and bacteriostasis, it could delay corruption metamorphism of chilled pork and had value of application.%用盐水注射机将不同浓度的紫草提取物注射进冷却猪肉中，经真空包装后置于0℃～4℃贮藏，分析贮藏过程中感官指标和TVB-N值等指标的变化。结果表明：紫草提取物对冷却猪肉贮藏过程中菌落总数、羰基值和TVB-N值的增加均有显著的抑制作用。紫草提取的的浓度越高，抑制作用越明显。贮藏至第10天，对照组已变质，0.1%、0.3%和0.5%处理组降为次鲜肉，0.7%处理组依然为新鲜肉。紫草提取物具有一定的抗氧化活性和抑菌作用，可延缓冷却猪肉的腐败变质，具有推广应用价值。