在这项研究中,儿茶素(CT),儿茶素脂质体(CTL),将α-生育酚(TP)添加到中国干猪肉中以获得健康的脂质组成。通过测量硫代巴比妥酸反应性物质和过氧化物的值来确定它们在预防脂质氧化方面的有效性。样品中的总活菌计数用于鉴定CT的抗菌活性,CTL,TP,测定样品的pH值。以600mg/kg添加抗氧化剂的中国干猪肉进行感官评价。硫代巴比妥酸反应性物质值,过氧化值,和总活菌计数表明,CTL显著增强了CT对中国干猪肉的抗氧化和抗菌作用,特别是在室温下储存25天后。与其他两种抗氧化剂相比,CTL能较好地保持中国猪肉干在室温下的pH稳定性。感官评价显示,在保色方面,CTL评分优于CT和TP,风味,压痛,和中国猪肉干的总体可接受性。在中国干猪肉中使用CTL具有良好的抗氧化和抗菌作用,并保持颜色,风味,压痛处于相对稳定的水平,表明CTL可以作为中国干猪肉的抗氧化剂,以增强氧化稳定性并延长保质期。
In this study, catechin (CT), catechin liposome (CTL), and α-tocopherol (TP) were added to Chinese dried pork to achieve a healthy lipid composition. Their effectiveness in prevention of lipid oxidation was determined by measuring the values of thiobarbituric acid-reactive substances and peroxides. The total viable count in samples was used to identify the antimicrobial activities of CT, CTL, and TP, and the pH values of the samples were determined. Chinese dried pork with antioxidants added at 600 mg/kg was subjected to sensory evaluation. Thiobarbituric acid-reactive substance values, peroxide values, and total viable counts indicated that CTL significantly enhanced the antioxidant and antibacterial effects of CT on Chinese dried pork, especially after storage at room temperature for 25 days. Compared with the two other antioxidants, CTL could better maintain the pH stability of Chinese dried pork at room temperature. Sensory evaluation revealed that the scores of CTL were better than those of CT and TP in terms of preserving the color, flavor, tenderness, and overall acceptability of Chinese dried pork. Use of CTL in Chinese dried pork had good antioxidant and antibacterial effects and maintained color, flavor, and tenderness at a relatively stable level, suggesting that CTL could be used as an antioxidant in Chinese dried pork to enhance oxidative stability and prolong shelf life.