壳寡糖与茶多酚复合保鲜剂对冷鲜牛肉的保鲜效果
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摘要
以冷鲜牛肉为研究对象,通过分析菌落总数、大肠杆菌、L*(亮度)、a*(红度)、高铁肌红蛋白值(metmyoglobin,met Mb)、肉糜脂肪氧化程度(meat fat oxidation degree,TBARS)、挥发性盐基氮(total volatile basic nitrogen,TVB-N值)、硬度以及汁液流失率等指标,研究了0. 06 g/100mL壳寡糖和不同浓度茶多酚复配对冷鲜牛肉的保鲜效果。结果表明,使用复合保鲜剂,比单独使用壳寡糖可以更好地抑制冷鲜牛肉中菌落总数、大肠菌群、MetMb%、TBARS、TVB-N、硬度和汁液流失率的上升,以及L*、a*的下降。0. 06 g/100mL壳寡糖与0. 3g/100mL茶多酚复配时,保鲜效果最佳,可将冷鲜牛肉的货架期由单独壳寡糖处理的20 d延长至25 d。
In order to investigate the effects of compounded preservatives on the quality of chilled beef and determine the optimum formula of the preservative,0. 06 g/100 mL chitosan oligosaccharide and tea polyphenol with different concentrations were studied. The aerobic plate count,coliform count,L*and a*values,metMb %,TBARS,TVB-N,hardness,and dripping loss of the beef were measured. The results showed that compared with using chitosan-oligosaccharide alone,compounded preservatives had better effects on inhibiting increases in aerobic plate count,coliform count,metMb%,TBARS,TVB-N,hardness and dripping loss and decreases in L*and a*values of chilled beef. In addition,the optimal compounded preservative composed of 0. 06 g/100 mL chitosan oligosaccharide and 0. 3 g/100 mL tea polyphenol,as it could prolong the shelf life of chilled beef for five days. This research provides a technical reference and basis for developing natural preservatives for chilled beef.
In order to investigate the effects of compounded preservatives on the quality of chilled beef and determine the optimum formula of the preservative,0. 06 g/100 mL chitosan oligosaccharide and tea polyphenol with different concentrations were studied. The aerobic plate count,coliform count,L*and a*values,metMb %,TBARS,TVB-N,hardness,and dripping loss of the beef were measured. The results showed that compared with using chitosan-oligosaccharide alone,compounded preservatives had better effects on inhibiting increases in aerobic plate count,coliform count,metMb%,TBARS,TVB-N,hardness and dripping loss and decreases in L*and a*values of chilled beef. In addition,the optimal compounded preservative composed of 0. 06 g/100 mL chitosan oligosaccharide and 0. 3 g/100 mL tea polyphenol,as it could prolong the shelf life of chilled beef for five days. This research provides a technical reference and basis for developing natural preservatives for chilled beef.
引文
[1]霍灵光,田露,张越杰.中国牛肉需求量中长期预测分析[J].中国畜牧杂志,2010,46(2):43-47.
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[3] SILVA M C,MEDEIROS J M S,OLIVEIRA M,et al. Use of natural preservatives in low sodium carne-de-sol beef[J].Journal of Food Safety,2017,37(4):e12347.
[4]任杰,邱春强,朱伟,等.几种主要防腐剂抑菌性和肉品保鲜的作用研究[J].肉类工业,2016(7):52-56.
[5] JING L,WANG S. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage[J]. Meat Science,2016,111:192-197.
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[8] HE Li,ZOU Likou,YANG Qianru,et al. Antimicrobial activities of nisin,tea polyphenols,and chitosan and their combinations in chilled mutton[J]. Journal of Food Science,2016,81(6):M1 466-M1 471.
[9]王当丰,李婷婷,国竞文,等.茶多酚-溶菌酶复合保鲜剂对白鲢鱼丸保鲜效果[J].食品科学,2017,38(7):224-229.
[10]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.
[11]臧珉,陈斌.壳寡糖抑菌及抗氧化性的研究[J].中国野生植物资源,2016,35(6):27-30.
[12] LIAQAT F,EITEM R. Chitooligosaccharides and their biological activities:a comprehensive review[J]. Carbohydrate Polymers,2018,184(2):243-259.
[13] NIU Jin,LIN Heizhao,JIANG Shigui,et al. Comparison of effect of chitin,chitosan,chitosan oligosaccharide and N-acetyl-D-glucosamine on growth performance,antioxidant defenses and oxidative stress status of penaeus monodon[J]. Aquaculture,2013,372-375:1-8.
[14] DOU Q P. Molecular mechanisms of green tea polyphenols[J]. Nutrition and Cancer,2009,61(6):827-835.
[15]许琦炀,秦海容,郭凡,等.茶多酚复合衬垫的性能及其对鲜肉的保鲜效果[J].食品与发酵工业,2017,43(1):246-251.
[16]张立彦,贾艳花,芮汉明.壳聚糖和茶多酚对鸡肉的保鲜效果及复合保鲜条件的优选[J].食品与发酵工业,2011,37(12):177-182.
[17]罗爱平,朱秋劲,郑虹,等.综合保鲜技术对冷却牛肉的保质研究[J].食品科学,2004,25(2):174-179.
[18]肖少华.天然复合保鲜剂对冷鲜肉理化性质影响的研究[J].肉类工业,2016(1):15-18.
[19]付丽,胡晓波,吴丽,等.天然保鲜剂的配比优化及其对牛肉保鲜效果的影响[J].现代食品科技,2018,34(6):204-211.
[20]国家标准化管理委员会. GB/T 4789. 2—2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[21]程述震,张春晖,张洁,等.电子束辐照对充氮包装冷鲜牛肉品质的影响[J].食品科学,2016,37(18):230-235.
[22]国家标准化管理委员会. GB/T 4789. 3—2016食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2016.
[23]郭新颖,刘程惠,尤晓宏,等.壳寡糖对冷鲜牛肉保鲜效果的影响[J].食品与发酵工业,2016,42(10):174-179.
[24]彭杨思,刘培,章骅.肉与肉制品中挥发性盐基氮测定方法的比较[J].食品研究与开发,2016(4):152-154.
[25] WU Geyang,MORRIS C F,MURPHY K. Quinoa starch characteristics and their correlations with the texture profile analysis(TPA)of cooked quinoa[J]. Journal of Food Science,2017,82(10):2 387-2 395.
[26]张嫚,黄红兵,周光宏,等.天然防腐剂在冷却牛肉保鲜中的应用[J].食品与发酵工业,2004,30(8):107-112.
[27] ENGLISH A R,WILLS K M,HARSH B N,et al. Effects of aging on the fundamental color chemistry of dark-cutting beef.[J]. Journal of Animal Science,2016,94(9):4 040-4 048.
[28]郝教敏,马俪珍,王如福,等.多源复合天然保鲜剂对冷却猪肉的保鲜效果[J].中国食品学报,2012,12(6):113-119.
[29] UTRERA M,MORCUENDE D,ESTVEZ E. Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties[J]. Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology,2014,56(1):62-68.
[30] YANG Xiaoyin, ZHANG Yimin, ZHU Lixian,et al.Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks[J].Meat Science,2016,117:50-56.
[2] PIGHIN D,PAZOS A,CHAMORRO V,et al. A contribution of beef to human health:a review of the role of the animal production systems[J]. The Scientific World Journal,2016,2016:1-10.
[3] SILVA M C,MEDEIROS J M S,OLIVEIRA M,et al. Use of natural preservatives in low sodium carne-de-sol beef[J].Journal of Food Safety,2017,37(4):e12347.
[4]任杰,邱春强,朱伟,等.几种主要防腐剂抑菌性和肉品保鲜的作用研究[J].肉类工业,2016(7):52-56.
[5] JING L,WANG S. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage[J]. Meat Science,2016,111:192-197.
[6] KANATT S R,RAO M S,CHAWLA S P,et al. Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage[J]. Lebensmittel-Wissenschaft undTechnologie,2013,53(1):321-326.
[7]王正云,李志方,施帅.茶多酚结合壳聚糖对冷却肉的保鲜效果[J].食品与发酵工业,2012,38(1):186-189.
[8] HE Li,ZOU Likou,YANG Qianru,et al. Antimicrobial activities of nisin,tea polyphenols,and chitosan and their combinations in chilled mutton[J]. Journal of Food Science,2016,81(6):M1 466-M1 471.
[9]王当丰,李婷婷,国竞文,等.茶多酚-溶菌酶复合保鲜剂对白鲢鱼丸保鲜效果[J].食品科学,2017,38(7):224-229.
[10]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.
[11]臧珉,陈斌.壳寡糖抑菌及抗氧化性的研究[J].中国野生植物资源,2016,35(6):27-30.
[12] LIAQAT F,EITEM R. Chitooligosaccharides and their biological activities:a comprehensive review[J]. Carbohydrate Polymers,2018,184(2):243-259.
[13] NIU Jin,LIN Heizhao,JIANG Shigui,et al. Comparison of effect of chitin,chitosan,chitosan oligosaccharide and N-acetyl-D-glucosamine on growth performance,antioxidant defenses and oxidative stress status of penaeus monodon[J]. Aquaculture,2013,372-375:1-8.
[14] DOU Q P. Molecular mechanisms of green tea polyphenols[J]. Nutrition and Cancer,2009,61(6):827-835.
[15]许琦炀,秦海容,郭凡,等.茶多酚复合衬垫的性能及其对鲜肉的保鲜效果[J].食品与发酵工业,2017,43(1):246-251.
[16]张立彦,贾艳花,芮汉明.壳聚糖和茶多酚对鸡肉的保鲜效果及复合保鲜条件的优选[J].食品与发酵工业,2011,37(12):177-182.
[17]罗爱平,朱秋劲,郑虹,等.综合保鲜技术对冷却牛肉的保质研究[J].食品科学,2004,25(2):174-179.
[18]肖少华.天然复合保鲜剂对冷鲜肉理化性质影响的研究[J].肉类工业,2016(1):15-18.
[19]付丽,胡晓波,吴丽,等.天然保鲜剂的配比优化及其对牛肉保鲜效果的影响[J].现代食品科技,2018,34(6):204-211.
[20]国家标准化管理委员会. GB/T 4789. 2—2016食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[21]程述震,张春晖,张洁,等.电子束辐照对充氮包装冷鲜牛肉品质的影响[J].食品科学,2016,37(18):230-235.
[22]国家标准化管理委员会. GB/T 4789. 3—2016食品微生物学检验大肠菌群计数[S].北京:中国标准出版社,2016.
[23]郭新颖,刘程惠,尤晓宏,等.壳寡糖对冷鲜牛肉保鲜效果的影响[J].食品与发酵工业,2016,42(10):174-179.
[24]彭杨思,刘培,章骅.肉与肉制品中挥发性盐基氮测定方法的比较[J].食品研究与开发,2016(4):152-154.
[25] WU Geyang,MORRIS C F,MURPHY K. Quinoa starch characteristics and their correlations with the texture profile analysis(TPA)of cooked quinoa[J]. Journal of Food Science,2017,82(10):2 387-2 395.
[26]张嫚,黄红兵,周光宏,等.天然防腐剂在冷却牛肉保鲜中的应用[J].食品与发酵工业,2004,30(8):107-112.
[27] ENGLISH A R,WILLS K M,HARSH B N,et al. Effects of aging on the fundamental color chemistry of dark-cutting beef.[J]. Journal of Animal Science,2016,94(9):4 040-4 048.
[28]郝教敏,马俪珍,王如福,等.多源复合天然保鲜剂对冷却猪肉的保鲜效果[J].中国食品学报,2012,12(6):113-119.
[29] UTRERA M,MORCUENDE D,ESTVEZ E. Fat content has a significant impact on protein oxidation occurred during frozen storage of beef patties[J]. Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology,2014,56(1):62-68.
[30] YANG Xiaoyin, ZHANG Yimin, ZHU Lixian,et al.Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks[J].Meat Science,2016,117:50-56.