Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditions
Effect of ethanolic extract from Morus alba L. leaves on the quality and sensory aspects of chilled pork under retail conditions
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桑叶乙醇提取物对零售条件下冷却猪肉品质和感官的影响
DOI：
10.1016/j.meatsci.2020.108368
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发表时间：
2021-02-01
期刊：
影响因子：
7.1
通讯作者：
Zhou, Hongli
中科院分区：
文献类型：
--
作者：
Cui, Hao;Dong, Yao;Zhou, Hongli
本研究的目的是研究桑叶乙醇提取物（MLEE）在零售条件下保存冷鲜猪肉的性能。4种处理分别为5 mg/mL苯甲酸钠溶液（SB）、1 mg/mL MLEE溶液（高浓度MLEE； HM）、0.5 mg/mL MLEE溶液（低浓度MLEE； LM）和0 mg/mL MLEE溶液(C)。mlee处理的冷冻猪肉在4℃条件下保存9 d，其品质特征、pH值、硫代巴比托酸活性物质值、肌红蛋白、总挥发性碱性氮和微生物数量与SB处理一致，低于C处理。感官分析表明，用MLEE处理猪肉对其感官特性没有负面影响。MLEE可将冰鲜猪肉的保质期从3天延长至一等（二等）鲜肉的6天（9天）。结果表明，MLEE可作为冷藏猪肉的候选资源。
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 degrees 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.