Position: Home > Articles > Effect of Banana Peel Flavonoids-Propionic Acid Mixtures on Pork Preservation
MEAT RESEARCH
2011
(11)
49-52
香蕉皮黄酮-丙酸复配剂对猪肉保鲜效果的研究
作 者：
顾采琴;朱冬雪;邱文婷;赖建平;刘鹏;林金莺;曾庆祝
单 位：
广州大学化学化工学院
关键词：
香蕉皮黄酮;丙酸;复配剂;猪肉;保鲜
摘 要：
用香蕉皮黄酮提取物与丙酸按不同比例复配并稀释成不同浓度的保鲜剂,应用于新鲜猪肉保鲜,并对保鲜过程中的感官品质和理化指标进行检测。结果表明:香蕉皮黄酮:丙酸以1:1配比、处理浓度以1.5%可使新鲜猪肉保鲜效果最佳,在常温下保鲜期达3d,比对照多出2d;处理过的新鲜猪肉pH值、挥发性盐基氮(total volatilebasic nitrogen,TVB-N)含量以及硫化氢实验均显著低于对照,表明常温下香蕉果皮黄酮提取物与丙酸的复配剂对新鲜猪肉具有一定的防腐保鲜作用。
译 名：
Effect of Banana Peel Flavonoids-Propionic Acid Mixtures on Pork Preservation
作 者：
GU Cai-qin,ZHU Dong-xue,QIU Wen-ting,LAI Jian-ping,LIU Peng,LIN Jin-ying,ZENG Qing-zhu(School of Chemistry and Chemical Engineering,Guangzhou University,Guangzhou 510006,China)
关键词：
banana peel flavonoids;propionic acid;mixture;fresh pork;preservation
摘 要：
Banana peel flavonoids and propionic acid were mixed at different ratios and then diluted into different final concentrations,before being applied to soak fresh pork.Sensory evaluation and physiochemical determination was performed on treated pork during storage at ambient temperature.The 1:1 mixture of banana peel flavonoids and propionic acid at the concentration of 1.5% provided optimum preservation of pork,resulting in a shelf-life of 3 d compared with 1 d for the control.Moreover,pH,total volatile basic nitrogen(TVB-N) content and H2S generation showed a significant decrease in the treated pork when compared with the control,suggesting that banana peel flavonoids-propionic acid mixtures can preserve fresh pork at ambient temperature.
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