摘要
主要探索竹叶抗氧化物(antioxidant of bamboo,AOB)在冷却羊肉保鲜中的应用效果。羊肉经竹叶抗氧化物溶液浸泡后内附吸水垫真空包装并于4℃贮藏,每5d对其进行感官评定、细菌总数、pH值以及挥发性盐基氮值的测定。结果表明,用质量浓度为0.15g/100mL的竹叶抗氧化物溶液浸泡羊肉后,在贮藏过程中其感官、细菌总数、pH值以及挥发性盐基氮指标均为最好,保鲜时间比对照组样品延长5～7d。
The main aim of this study was to explore the fresh-keeping a commercially available bamboo leaf-derived antioxidant on chilled mutton. After being soaked in aqueous solutions of the antioxidant with different concentrations, chilled mutton was vacuum packaged with water absorbing pad and stored at 4 ℃. The sensory evaluation, total bacterial count, pH value and the total volatile basic nitrogen （TVB-N） value were measured every five days during the storage. The results showed that the meat treated by the antioxidant at a concentration of 0.15 g/100 mL had the highest quality with regarding to its sensory, total bacterial count, pH value and TVB-N, with an extension of shelf life by 5 - 7 days when compared with the control.
出处
《肉类研究》
2011年第2期21-24,共4页
Meat Research
关键词
竹叶抗氧化物
冷却羊肉
保鲜
bamboo leaf-derived antioxidant
chilled mutton
fresh-keeping
