陈依琳¹，罗志军²，胡鹏刚^1*，李家斌²，李涛林¹，王绍江²

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；2.贵阳单宁科技有限公司，贵州贵阳 550201）

摘要：通过单因素和响应面试验，探究了天然五倍子提取物及其衍生物复合保鲜剂对冷鲜猪肉的保鲜效果，同时考察了对冷鲜猪肉TVB-N值和菌落总数的影响。结果表明，五倍子提取物及其衍生物的复合冷鲜猪肉保鲜剂的最优配方为单宁酸质量浓度5.16 mg/mL、柠檬酸质量浓度4.35 mg/mL和没食子酸丙酯质量浓度0.48 mg/mL，4 ℃真空包装冷藏10 d时，TBARS值为0.107 mg/kg。分析贮藏期冷鲜猪肉TVB-N值和菌落总数可知，4 ℃贮藏16 d后，TVB-N值为14.373 mg/100 g，菌落总数为5.438 lg CFU/g，仍保持一定的新鲜度和可食性，与对照组相比，能延长真空包装冷鲜猪肉的货架期6 d以上。该结果为冷鲜猪肉复合保鲜剂的开发和研究提供一定的理论基础和依据。

关键词：五倍子提取物；柠檬酸；冷鲜猪肉；响应面分析法

中图分类号：R285；TS251.51      文献标识码：A       文章编号：1674-506X（2023）01-0055-0008

Application of Natural Gallnut Extract and Its Derivative Compound Preservative in Chilled Fresh Pork

CHEN Yilin¹, LUO Zhijun², HU Penggang^1*, LI Jiabin², LI Taolin¹, WANG Shaojiang²

(1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Guiyang Tanning Technology Co., Ltd., Guiyang Guizhou 550201, China)

Abstract: Through single factor and response surface tests, the effects of natural gallnut extract and its derivative compound preservatives on the preservation of chilled fresh pork were investigated, and the effects on TVB-N value and total bacterial count of chilled fresh pork were also investigated. The results showed that the optimal formula of the compound chilled fresh pork fresh-keeping agent of gallnut extract and its derivatives was 5.16 mg/mL tannic acid, 4.35 mg/mL citric acid and 0.48 mg/mL propyl gallate. The TBARS value was 0.107 mg/kg after 10 days of vacuum packaging at 4 ℃. According to the analysis of TVB-N value and total bacterial count of chilled fresh pork during storage, after storage at 4 ℃ for 16 days, TVB-N value is 14.373 mg/100 g, and total bacterial count is 5.438 lg CFU/g, still maintaining a certain freshness and edible. Compared with the control group, the shelf life of vacuum packed chilled fresh pork can be extended for more than 6 days. The results provide a theoretical basis for the development and research of chilled fresh pork compound preservative.

Keywords：Galla chinensis; citric acid; chilled fresh pork; response surface analysis

doi: 10.3969/j.issn.1674-506X.2023.01-008

基金项目：国家自然科学基金地区科学基金项目（32160566）；贵州大学一流学科特设岗位启动（D 类）项目（贵大特岗合字（2020）07）

作者简介：陈依琳（1997-），女，硕士研究生。研究方向：食品加工与安全。

*通信作者：胡鹏刚（1964-），男，教授。研究方向：现代食品发酵工艺及工程专业技术应用研究。

引用格式:陈依琳,罗志军,胡鹏刚,等.天然五倍子提取物及其衍生物复合保鲜剂在冷鲜猪肉中的应用研究[J].食品与发酵科技,2023,59(1):55-61,72.