三种香辛料提取物对冷却牛肉的保鲜效果研究
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摘要
为了研究丁香、八角和白芷3种香辛料提取物对冷却牛肉的贮藏保鲜效果,试验将冷却牛肉分别用丁香、八角和白芷提取物溶液处理,并在0～4℃条件下贮藏,分别测定了感官评分、菌落总数、TVB-N值和汁液流失率的变化规律。结果表明:在贮藏期内,丁香、八角和白芷提取物均能够抑制冷却牛肉贮藏过程中感官评分的下降,阻止菌落总数和TVB-N值的增加,并能有效延缓冷却牛肉汁液的流失,延长了冷却牛肉的保质期,而其中以白芷提取物的保鲜效果最好。
In order to study the storage and preservation effects of clove,aniseed and Angelica dahurica extracts on chilled beef,the beef with clove,anise and angelica extract solution processing,stored under the condition of 0～4℃,the changes of sensory score,total number of colonies,TVB-N value and juice loss rate are measured respectively.The results show that during the storage period,clove,aniseed and Angelica dahurica extracts could inhibit the decrease of sensory score in the storage process of chilled beef,prevent the increase of total colony and TVB-N value,effectively delay the loss of chilled beef juice,and extend the shelf life of chilled beef,among which,Angelica dahurica extracts have the best preservation effect.
In order to study the storage and preservation effects of clove,aniseed and Angelica dahurica extracts on chilled beef,the beef with clove,anise and angelica extract solution processing,stored under the condition of 0～4℃,the changes of sensory score,total number of colonies,TVB-N value and juice loss rate are measured respectively.The results show that during the storage period,clove,aniseed and Angelica dahurica extracts could inhibit the decrease of sensory score in the storage process of chilled beef,prevent the increase of total colony and TVB-N value,effectively delay the loss of chilled beef juice,and extend the shelf life of chilled beef,among which,Angelica dahurica extracts have the best preservation effect.
引文
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[16]张俐勤,陶昆,申丽静,等.荸荠皮提取物对冷却猪肉保鲜效果的影响[J].食品工业,2015(8):78-81.
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[2]Jayasingh P,Cornforth D P,Carpenter C E,et al.Evaluation of carbon monoxide(CO)treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef[J].Meat Science,2001,59(3):317-324.
[3]徐洪宇,詹壮壮,高永悦,等.甘薯叶提取物中酚类物质测定及在冷却肉保鲜中的应用[J].现代食品科技,2018,34(6):149-156.
[4]黄艾祥,葛长荣,胡永金,等.冷却肉的保鲜试验[J].食品工业科技,2002,23(5):17-19.
[5]许益民.肉类腐败的类型和原因[J].中国动物保健,2001(10):35-36.
[6]Gill C O,Newton K G.Effect of lactic acid concentration on growth on meat of Gram-negative psychrotrophs from a meatworks[J].Applied&Environmental Microbiology,1982,43(2):284-288.
[7]申霄婵,李晓,张羽灵,等.常见香辛料对酱猪肉中杂环胺生成的影响[J].食品工业科技,2018(13):249-253.
[8]夏秀芳,孔保华,于长青.几种天然香辛料提取物延长冷却肉货架期的研究[J].食品与机械,2008,24(3):55-59.
[9]贾娜.香辛料提取物对酱牛肉的护色效果[J].食品与发酵工业,2014,40(6):193-198.
[10]杨荣华,胡小健.香辛料的生理功能[J].中国调味品,2001(3):9-11.
[11]姚瑶,彭增起,邵斌,等.20种市售常见香辛料的抗氧化性对酱牛肉中杂环胺含量的影响[J].中国农业科学,2012,45(20):4252-4259.
[12]刘蒙佳,周强,林海虹.三种天然香辛料液对冷却肉保鲜效果的研究[J].肉类工业,2013(11):43-48.
[13]卢付青.天然香辛料提取物对冷却猪肉保鲜作用的研究[D].成都:西南民族大学,2016.
[14]吕剑.仪器分析法测定挥发性盐基氮的试验研究[J].现代检验医学杂志,2005,20(5):49-51.
[15]张强,孙玉军,蒋圣娟,等.洋葱、生姜、大蒜提取物对冷却肉保鲜效果的研究[J].食品工业科技,2015,36(4):310-314.
[16]张俐勤,陶昆,申丽静,等.荸荠皮提取物对冷却猪肉保鲜效果的影响[J].食品工业,2015(8):78-81.
[17]宋萌,孔保华.Nisin复合防腐剂对冷却猪肉保质期及品质的影响[J].东北农业大学学报,2008,39(10):82-88.