靳方舟,丁瑞霞,丁 轲,韩 涛,陈湘宁.异硫氰酸烯丙酯在冷鲜肉保鲜中的应用[J].食品安全质量检测学报,2020,11(5):1508-1513
异硫氰酸烯丙酯在冷鲜肉保鲜中的应用
Application of allyl isothiocyanate in pork preservation
投稿时间:2019-12-11  修订日期:2020-03-07
DOI:
中文关键词:  异硫氰酸烯丙酯  冷鲜肉  货架期
英文关键词:allyl isothiocyanate  pork  shelf life
基金项目:北京市自然科学基金项目(KZ201710020014)、国家自然科学基金项目(31601658)
作者单位
靳方舟 北京农学院食品科学与工程学院;食品质量与安全北京实验室;农产品有害微生物及农残安全检测与控制北京市重点实验室 
丁瑞霞 北京农学院食品科学与工程学院;食品质量与安全北京实验室;农产品有害微生物及农残安全检测与控制北京市重点实验室 
丁 轲 北京农学院食品科学与工程学院;食品质量与安全北京实验室;农产品有害微生物及农残安全检测与控制北京市重点实验室 
韩 涛 北京农学院食品科学与工程学院;食品质量与安全北京实验室;农产品有害微生物及农残安全检测与控制北京市重点实验室 
陈湘宁 北京农学院食品科学与工程学院;食品质量与安全北京实验室;农产品有害微生物及农残安全检测与控制北京市重点实验室 
AuthorInstitution
JIN Fang-Zhou Department of Food Science and Engineering, Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue 
DING Rui-Xia Department of Food Science and Engineering, Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue 
DING Ke Department of Food Science and Engineering, Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue 
HAN Tao Department of Food Science and Engineering, Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue 
CHEN Xiang-Ning Department of Food Science and Engineering, Beijing University of Agriculture;Beijing Laboratory of Food Quality and Safety;Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue 
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中文摘要:
      目的 研究异硫氰酸烯丙酯在冷鲜肉保鲜中的应用。方法 在贮藏期间, 利用异硫氰酸烯丙酯挥发性来处理冷鲜肉。冷鲜肉经过异硫氰酸烯丙酯及其微胶囊处理后, 测量其5项理化指标(pH值、失水率、挥发性盐基氮值、硫代巴比妥酸值及菌落总数)来检测冷鲜肉在贮藏过程中的变化。结果 使用异硫氰酸烯丙酯处理后的冷鲜肉的货架期较空白对照组和不含异硫氰酸烯丙酯微胶囊处理组相比时间更长,可以将冷鲜肉的货架期延长至10 d。结论 异硫氰酸烯丙酯可以延长冷鲜肉货架期。
英文摘要:
      Objective To study the application of allyl isothiocyanate in pork preservation. Methods During the preservation process, cold fresh meat was treated with allyl isothiocyanate volatility. After the chilled fresh pork was treated with allyl isothiocyanate and its microcapsule, 5 physical and chemical indexes (pH value, water loss rate, volatile base nitrogen value, thiobarbituric acid value and total number of colonies) were measured to detect the changes of chilled fresh pork during storage. Results The shelf life of the cold fresh meat treated with allyl cyanate was longer than that of the blank control group and the microencapsulated group without allyl isothiocyanate, which could extend the shelf life of the cold fresh meat to 10 d. Conclusion Allyl isothiocyanate can extend the shelf life of chilled fresh meat.
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