芥菜籽提取物对干熟猪里脊火腿理化及贮藏特性的影响。

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science of Animal Resources Pub Date : 2023-11-01 DOI:10.5851/kosfa.2023.e50

Han-Gyeol Cho, Hack-Youn Kim

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引用次数: 0

摘要

研究了芥菜籽提取物对干陈猪里脊火腿理化特性和贮藏特性的影响。实验1对不同乙醇浓度提取的芥菜籽进行了抗氧化活性评价，结果表明，25%、50%和75%乙醇浓度提取的芥菜籽具有较高的抗氧化活性。实验2以未处理(对照)、25% (MS25)、50% (MS50)和75% (MS75)不同浓度的芥菜籽提取物处理猪里脊肉。分别在第0、2、4、6周测定猪里脊火腿的理化特性和贮藏特性。处理后样品的pH、aw、CIE b*、硫代巴比妥酸活性物质和挥发性碱性氮值均低于对照(p

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Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham.

This study investigated the effects of mustard seed extracts on physicochemical and storage characteristics of dry-aged pork loin ham during the aging period. In experiment 1, antioxidant activity was assessed for mustard seed extracted with varying ethanol concentrations and the results showed high antioxidant activity at 25%, 50%, and 75% ethanol concentrations. In experiment 2, pork loin was treated with mustard seed extracts obtained using different ethanol concentrations: not treated (control), 25% (MS25), 50% (MS50), and 75% (MS75). Physicochemical and storage characteristics of pork loin ham were measured in wk 0, 2, 4, and 6. The pH, a_w, CIE b*, thiobarbituric acid reactive substances and volatile basic nitrogen values were lower in treated samples compared to the control (p<0.05). In conclusion, applying mustard seed extracts, particularly MS75, in the dry-aged pork loin ham production process could enhance storage stability and improve color attributes without having negative impacts on product quality.

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来源期刊

Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

6.70

自引率

6.70%

发文量

期刊介绍： Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.