氮气
食品科学
化学
保质期
硫代巴比妥酸
生物化学
有机化学
氧化应激
脂质过氧化
作者
Hao Cui,Yao Dong,Tenghui Lu,Xintong Zou,Mingxin Wang,Xiudong Yang,Hongli Zhou
出处
期刊:Meat Science
[Elsevier]
日期:2021-02-01
卷期号:172: 108368-108368
被引量:22
标识
DOI:10.1016/j.meatsci.2020.108368
摘要
The aim of this study was to investigate the performance of ethanolic extract from Morus alba L. leaves (MLEE) in preserving chilled pork under retail conditions. The four treatments were 5 mg/mL sodium benzoate solution (SB), 1 mg/mL MLEE solution (high-concentration MLEE; HM), 0.5 mg/mL MLEE solution (low-concentration MLEE; LM), and 0 mg/mL MLEE solution (C). The quality characteristics, pH, thiobarbituric acid reactive substances values, metmyoglobin, total volatile basic nitrogen, and number of microbes of MLEE-treated chilled pork stored at 4 °C for 9 days were consistent with those obtained by the SB treatment and lower than those obtained by the C treatment. Sensory analyses showed that treatment of pork with MLEE did not have a negative impact on its sensory characteristics. MLEE can extend the shelf life of chilled pork from 3 days to 6 days (9 days) in first-class (second-class) fresh meat. Results suggest that MLEE could be a candidate resource in the preservation of chilled pork.
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