丁香提取物对真空包装冷藏肉饼品质的控制

本文以未添加抗氧化剂和添加0.10 g/kg没食子酸丙酯（propyl gallate，PG）肉饼为对照，研究添加0.50 g/kg和1.00 g/kg丁香提取物（Clove Extract，CE）肉饼在真空包装4 ℃条件下，贮藏0、4、8、12、24 d时品质的变化情况，检测指标包括：肉饼蛋白羰基含量、硫代巴比妥酸值（Thriobarbituric acid reactive substances，TBARS）、肉饼的蒸煮损失、硬度和弹性、肉饼的色差和感官评定等。结果表明：真空包装冷藏条件下，添加丁香提取物能够显著地降低肉饼蛋白的羰基含量(p<0.05)，降低了肉饼的TBARS值，减少了肉饼的蒸煮损失，控制了肉饼酸败味的增加进程，抑制了贮藏中肉饼硬度的增加，控制了色差指标L*值和b*值的增加，延缓了贮藏中肉饼红度值（a*）的下降，改善了肉饼产品的弹性和感官特性，为丁香提取物在肉类工业中的应用提供了理论基础。
Using pork patties without and with 0.1 g/kg propyl gallate (PG) as controls, changes in the quality of vacuum-packaged pork patties supplemented with 0.50 and 1.00 g/kg clove extract (CE) were studied after storage at 4 ℃ for 0, 4, 8, 12, and 24 d. The measured indices included the patty protein carbonyl content, thiobarbituric acid reactive substances (TBARS) value, the patty cooking loss, hardness and springiness, sensory evaluation, and color difference. The results indicated that when the sample was vacuum packaged and stored under chilled conditions, the addition of clove extract significantly decreased the carbonyl content (p<0.05), decreased the TBARS value, reduced the cooking loss, inhibited the development of rancid odor, inhibited the increase in the values of hardness, L* and b*, postponed the decrease of a*, and improved the sensory score and springiness of pork patties. These results provide a theoretical basis for the application of clove extract in the meat processing industry.