仔姜提取物和青花椒提取物对兔肉品质的影响

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中图分类号：TS251.54 文献标志码：A文章编号：1000-9973（2026）01-0065-06

DOI：10.3969/j.issn.1000-9973.2026.01.009

Effects of Extracts of Tender Ginger and Zanthoxylum schini folium on Quality of Rabbit Meat

DONG Ke1 ，TANG Meng-mengl，ZHU Chen-hao1，ZHAO Ming-xin1，XIA Wen-hao¹ ， CHEN Ran’，ZHAO Zhi-feng²，XU Teng1*

（1.School of Food and Liquor Engineering， Sichuan University of Science and Engineering， Yibin 644Oo2，China；2. College of Biomass Science and Engineering，Sichuan University，Chengdu 61o040，China）

Abstract：In order to explore the effects of extracts of tender ginger and Zanthoxylum schinifolium on the quality of rabbit meat during storage，in this study，oil immersion method is used to prepare tender ginger and Zanthoxylum schinifolium extracts，and their effects on the sensory quality，microbiological indexes and multiple physicochemical indexes of rabbit meat during 2O days' storage are studied. The results show that with the increase of storage time，the sensory scores of rabbit meat in all groups decrease. The sensory scores of the groups added with tender ginger extracts and Zanthoxylum schinifolium extracts show a smaller decreasing trend，and the tender ginger extract group has the highest final score （ （59.33±2.06） points）. During storage，the total bacterial count，Salmonella count and Staphylococcus aureus count in rabbit meat of each group all show an upward trend，while the increasing rates in the tender ginger extract group and Zanthoxylum schinifolium extract group are significantly lower than those in the other groups. On the 20th day，the peroxide values and acid values of tender ginger extract group and Zanthoxylum schinifolium extract group are lower than those of the control group. The research results show that tender ginger and Zanthoxylum schinifolium extracts can effectively delay the oxidation process of protein and fat in rabbit meat，and show a certain antibacterial activity. Tender ginger extract shows the best antibacterial activity. These findings have provided a powerful scientific basis and data references for the development of new natural food preservatives.

Key words： tender ginger； Zanthoxylum schinifolium； rabbit meat； sensory evaluation； storage time

兔肉被国际广泛认可为优质健康肉类，因其具有高蛋白、高赖氨酸、富含多不饱和脂肪酸、低脂肪和低尿酸等多种健康特性，满足了人们对健康饮食的需求。（剩余11164字）