乙基麦芽酚对猪肉糜色泽影响

Effect of ethyl maltol addition on color of minced pork

摘要: 研究乙基麦芽酚对猪肉糜的色泽、p H、TBA、感官影响以及乙基麦芽酚最佳护色条件。结果表明,乙基麦芽酚有助于缓解贮藏过程中a*、b*的下降和TBA的上升,在贮藏9 d,添加量为0.03%实验组的a*值比对照组高28.41%,b*值比对照组高13.52%,TBA值比对照组低25.71%;对L*值和p H无显著影响(p>0.05);同时乙基麦芽酚在添加量为0.005%~0.03%范围内能增强肉糜肉香味,在p H较低时发色更好;0.02%的乙基麦芽酚与0.03%抗坏血酸及0.03%茶多酚结合添加到生鲜肉糜中贮藏9 d,a*值比单独添加0.02%乙基麦芽酚高21.36%。

Abstract: This study was to determine effects of ethyl maltol on color,p H,TBA and flavor characteristics of the fresh minced pork during the storage.The results showed that after 9 d,the a*,b*of the minced pork added with 0.03%ethyl maltol were increased by 28.41% and 13.52% in comparison with the control,and the TBA was decreased by25.71%,while the L*and p H showed no significant differences( p > 0.05).Additionally,the flavor of the minced pork was enhanced by the ethyl maltol with addition level of 0.005% ~ 0.03%,and the color was better with the lower addition.The results also indicated that the mingced pork with with 0.02% ethyl maltol combined with 0.03% VCand0.03% tea polyhoenl had better a*,which was increased by 21. 36%.