复合保鲜剂对冷却猪肉感官品质的模糊综合评判
详细信息Effect of compound preservative on the storage of chilled pork based on fuzzy-synthetical evaluation
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摘要: 以茶多酚、石榴皮提取液和维生素C为复合保鲜剂对冷却猪肉进行保鲜研究,采用模糊综合评判法对冷却猪肉进行感官品质评定,并在此基础上通过三因素三水平正交实验优化复合保鲜剂。结果表明:浓度为0.50%的茶多酚、1.00%石榴皮提取液和0.40%维生素C复配时对冷却肉保鲜效果良好。冷藏6d后,肉样的色差b*/a*值、丙二醛（MDA）、挥发性盐基氮（TVB-N）值分别为0.41、0.20nmol/mgprot、10.28mg/100g;冷藏12d后,肉样的MDA、TVB-N值分别为0.42nmol/mgprot、16.15mg/100g,显著低于对照组（p<0.05）,冷却肉Ⅱ级感官模糊综合评判得分为8.7,属Ⅱ级新鲜度,保鲜效果良好。Abstract: Chilled pork was treated with a compound preservative composed of tea polyphenols, pomegranate peel extract and vitamin C. The sensory quality of chilled pork was optimized through L9 (34) orthogonal tests, combining with sensory evaluation method of fuzzy-synthetical evaluation. The results showed that the compound preservative had a better effect to keep meat fresh with 0.50% tea polyphenols, 1.0%pomegranate peel extract and 0.4%vitamin C, respectively. At 6thd, the b*/a*, MDA and TVB-N of chilled pork were 0.41, 0.20nmol/mg prot and 10.28mg/100g respectively. The MDA and TVB-N were lower markedly than the control group, which was 0.42nmol/mg prot and 16.15mg/100g at 12th, the sensory evaluation score of chilled pork was 8. 7, which was belonged to gradeⅡ.
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