[ Objective ] The research aimed to explore the effect of ginger extract on the refreshing effect of chilled pork, and provide a theoretical basis for the ginger exploitation and pork preservation. [ Method ] The preservative effects of ginger extract on chilled pork were evaluated by monitoring the micbiological, physical-chemical and sensory changes during the storage period. [ Results ] During the storage period ginger extract showed a good bactriostatic action, and it could decrease the loss of pork's juice, and deferred the speed of shearing force fall and fat oxidation to a certain extent. The concentration of the best effect of preservation of the extraction of ginger was 70％ for 15 days. [ Conclusion]The preservative effects of chilled pork could be effectively improved by ginger extract during the storage period, and it could stabilize the colour of chilled pork.%[目的]研究生姜提取液对冷却猪肉的保鲜效果,为生姜的开发利用及猪肉保鲜提供理论依据.[方法]用浓度95%乙醇生姜进行浸提,并将其提取液应用于冷却猪肉的保鲜中,对冷却猪肉在贮藏期的感官、理化及微生物指标进行测定.[结果]生姜提取液能有效抑制冷却猪肉贮藏期间细菌的繁殖及蛋白质分解,同时能在一定程度上延缓冷却猪肉汁液流失的速率.其中,70%生姜保鲜液保鲜效果最佳,至少能保存15 d.[结论]生姜提取液对冷却猪肉具有明显的保鲜效果,且能稳定猪肉色泽.
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