The Effect of Lophatherum Gracile Extract on the Quality of Minced Pork During Refrigeration
Fresh pork minced meat was added with different amounts of LBE,butyl-hydroxyanisole(BHT)was used as positive control,and blank control was set.The changes of pH value,thiobarbiturate(TBARS)value,volatile basic nitrogen(TVB-N)value,peroxide value(POV)value and microbial indexes of ground pork during refrigeration were studied to evaluate the effect of LBE on the quality of frozen ground pork.The results showed as follows:the POV value,TBARS value,TVB-N value and total number of colonies of pork mince supplemented with LBE were significantly lower than those of blank group(P＜0.05),and the inhibition of oxidation and antibacterial ability showed a concentration dependence,and there was no significant difference between 0.8 g·kg-1 LBE and positive control group.In conclusion,the addition of LBE with a concentration of 0.8 g·kg-1 can effectively inhibit the oxidation and quality deterioration of frozen pork mince.
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