杜仲叶提取物对肉糜制品抗氧化和抑菌作用的研究

研究了不同质量分数(0.10%,0.25%,0.50%)的杜仲叶提取物对猪肉糜制品的抗氧化和抑菌效果,并与添加质量分数0.05%抗坏血酸的处理组进行比较,测定了肉糜产品在8d贮藏期间TBARS,色泽、pH值和菌落总数的变化。结果表明,与对照组相比,所有处理组TBARS值均显著降低(p0.05)。添加0.10%和0.25%杜仲叶提取物对保持肉糜制品的红度值有较好的作用,但作用效果不及质量分数0.05%抗坏血酸的效果。在抑制微生物生长方面,质量分数0.25%和0.50%的杜仲叶提取物处理组表现出更强的抑菌能力,而质量分数0.10%杜仲叶提取物和0.05%抗坏血酸处理组的抑菌效果不明显。

The Antioxidant and Bacteriostatic Effects of Du-zhong Leaf Extracts on Cooked Pork Patties

The antioxidant and bacteriostatic effects of Du-zhong leaf extracts at concentrations of 0.10%,0.25% and 0.50% on cooked pork patties were investigated and compared with that of 0.05% ascorbic acid during refrigerated storage at 4 ℃ for 8 d.During the storage period,TBARS,meat color,pH value and total plate count were measured.The results indicated that all the treatments significantly (p<0.05) decrease the TBARS values of cooked pork patties when compared with the control.The addition of Du-zhong leaf extracts at concentrations of 0.10% and 0.25% exhibited stabilizing effect on the redness value to a certain extent,but it was not as good as 0.05% ascorbic acid.The treatments of Du-zhong leaf extracts at concentrations of 0.25% and 0.50% exhibited better bacteriostatic activities during 8 d storage.However,addition of 0.10% Du-zhong leaf extract and 0.05% ascorbic acid did not exhibit such effects.