两种天然防腐剂对延边黄牛肉保鲜效果的影响

Effect of two natural preservatives on fresh technology of Yanbian yellow beef

食品防腐剂是防止因微生物的作用引起食品腐败变质,延长食品保存期的一种食品添加剂。以壳聚糖和茶多酚为天然防腐剂,各配置了1%壳聚糖、1%茶多酚及1%壳聚糖和1%茶多酚的混合防腐剂等,研究各类防腐剂对延边黄牛里脊肉的保鲜效果,对微生物、感官和理化指标进行检测。结果显示,使用防腐剂的肉样防腐效果明显地优于对照组,对照组的肉样可以贮存6～8 d,茶多酚处理的肉样可以贮存10～11 d,壳聚糖处理的肉样可以贮存11～12 d,复合防腐剂处理的肉样可以贮存12～13 d。

Food preservative is used to prevent the rise due to the role of microbial food spoilage,extend the shelf life of food as a food additive.In this experiment,chitosan and polyphenols as a natural preservative.Configuration of the 1% chitosan,1% tea polyphenols,1% chitosan and tea polyphenols mixed preservatives.Study on the effect of preservation of Yanbian yellow beef tenderloin,microbial,sensory and physical and chemical testing indicators.The results are showed： antiseptic effect is obviously superior to the control group.The meat samples of control group can be stored 6~8 d,tea polyphenols treatment of meat samples can be stored 10~11 d,chitosan treatment of meat samples can be stored 11~12 d,compound preservative treated meat samples can be stored 12~13 d.