生姜提取液对冷却猪肉保鲜效果的研究

[目的]研究生姜提取液对冷却猪肉的保鲜效果,为生姜的开发利用及猪肉保鲜提供理论依据。[方法]用浓度95%乙醇生姜进行浸提,并将其提取液应用于冷却猪肉的保鲜中,对冷却猪肉在贮藏期的感官、理化及微生物指标进行测定。[结果]生姜提取液能有效抑制冷却猪肉贮藏期间细菌的繁殖及蛋白质分解,同时能在一定程度上延缓冷却猪肉汁液流失的速率。其中,70%生姜保鲜液保鲜效果最佳,至少能保存15 d。[结论]生姜提取液对冷却猪肉具有明显的保鲜效果,且能稳定猪肉色泽。

Study on Refreshing Effect of Ginger Extract on Chilled Pork

[Objective]The research aimed to explore the effect of ginger extract on the refreshing effect of chilled pork,and provide a theoretical basis for the ginger exploitation and pork preservation.[Method]The preservative effects of ginger extract on chilled pork were evaluated by monitoring the micbiological,physical-chemical and sensory changes during the storage period.[Results] During the storage period ginger extract showed a good bactriostatic action,and it could decrease the loss of pork's juice,and defe...