迷迭香提取物对冷藏调理猪肉饼品质的影响

研究不同剂量迷迭香提取物对4 ℃冷藏调理猪肉饼抗脂肪氧化、抑菌能力及品质特性的影响。将0.03%、0.06%和0.09%的迷迭香提取物分别添加到调理猪肉饼中，测定其在10 d冷藏过程中硫代巴比妥酸值、菌落总数、pH值、颜色（L*、a*、b*值）、出品率和感官指标的变化。结果表明：与对照组相比，添加迷迭香提取物的各处理组具有显著的抗脂肪氧化效果和更高的出品率（P＜0.05），效果与添加0.02%二丁基羟基甲苯相当。迷迭香提取物添加量为0.06%和0.09%的处理组在冷藏7 d后表现出显著的抑菌能力（P＜0.05），这两组的pH值在冷藏期间显著低于对照组（P＜0.05）。迷迭香提取物添加量为0.06%的猪肉饼在冷藏4 d后红度值（a*）与对照组相比显著升高（P＜0.05），迷迭香提取物添加量为0.09%的猪肉饼在10 d冷藏过程中亮度值（L*）显著低于对照组（P＜0.05），而这两组猪肉饼的黄度值（b*）在冷藏期间均显著高于对照组（P＜0.05）。此外，猪肉饼的香气、质地和总体可接受程度均没有随迷迭香提取物添加量的增加而发生显著变化（P＞0.05）。可见，迷迭香提取物在调理猪肉饼中具有较好的抗氧化和抑菌效果，并且在一定程度上能改善肉饼颜色，而对肉饼的感官品质不会造成不良影响。

Effect of Rosemary Extract on the Quality of Pork Patties during Refrigerated Storage

Effects of different amounts of rosemary extract on lipid oxidation, antibacterial activity and quality of pork
patties during refrigerated (4 ℃) storage were assessed. Rosemary extract was added into pork patties at levels of 0.03%,
0.06% and 0.09%, respectively. Thiobarbituric acid reactive substances (TBARS), total bacterial count, pH value, color
(L*, a*, and b* values), cooking yield and sensory attributes of these patties during a storage period of 10 d were analyzed.
The results showed that the patties with rosemary extract exhibited significantly lower extent of lipid oxidation and higher
cooking yield than control samples (no added rosemary extract) (P < 0.05). It was commensurate with patties added with
0.02% butylated hydroxytoluene (BHT). Addition of 0.06% and 0.09% rosemary extract showed remarkable antibacterial
activities after 7 d of chilled storage (P < 0.05), while the pH values of these two treatments during storage were lower than
those of the control (P < 0.05). Addition of 0.06% rosemary extract exhibited significantly higher a* values after 4 d of
refrigerated storage as compared to the control (P < 0.05), 0.09% rosemary extract displayed significantly lower L* values
during the storage period (P < 0.05) and the b* values of these two treatments were both significantly higher than that of
the control (P < 0.05) during the refrigerated storage. No significant differences in flavor, texture or overall acceptability of
pork patties among treatments were observed with increasing rosemary extract addition (P > 0.05). This study shows that
rosemary extract has great anti-oxidative and antibacterial activities in pork patties. The color of pork patties also can be
improved by rosemary extract while having no negative influence on the sensory quality.