摘要
新鲜牛肉经过修整、嫩化、煮制、香辛料醇提液(浸渍、喷洒)、真空包装制备出质量符合国家标准的低温五香牛肉。在常温(20℃)条件下贮藏,测定保鲜液不同处理方式的五香牛肉在贮藏期的细菌总数、TVB-N、H2S等指标,结果表明:五香牛肉用Ⅰ组(1.5%肉桂醇提液+0.03%VE+0.05%Vc)、Ⅱ组(2.0%丁香醇提液+0.03%VE+0.05%Vc)、Ⅲ组(2.0%迷迭香醇提液+0.03%VE+0.05%Vc)保鲜处理后,其货架期均优于对照组,经香辛料提取液浸泡的五香牛肉货架期更长,且制品的感官品质良好。
In this paper,the low-temperature spiced beef accorded with national standard was produced using grenadine as experimental materials,after trimming,tendering and boiling,the products were coated with spices extrication,sterilized,vacuum packaged and were conserved at low temperature conditions of 20℃.The colony count、TVB-N content and H2S were measured during the storage stages.The results indicated that all the shelf-life of the formulas were much longer than the control group.The spiced beef soaked by spice extracts had longer shelf life and better sensory quality.
出处
《肉类工业》
2011年第3期15-18,共4页
Meat Industry
