摘要
为研究天然抗氧化剂对冷却牛肉保质期的影响,采用不同浓度的茶多酚、维生素C和维生素E联用对冷却牛肉进行保鲜处理,每隔3d对各组牛肉样品的感官质量、菌落总数、pH值、挥发性盐基氮、嫩度、失水率、色泽等质量指标进行测定。结果表明:采用茶多酚、维生素C与维生素E联用能明显延长冷却牛肉的货架期,当配比浓度为0.02%茶多酚+0.02%维生素E+0.05%维生素C时,达到最优标准,冷却牛肉在4℃贮藏,货架期达21d。
Different concentrations of tea polyphenols, vitamin C and vitamin E were used as antioxidants on the preservation of chilled beef in order to study the influence of natural antioxidants on shelf life of chilled beef. The quality index of chilled beef of sensory quality, total bacterial counl, pH value, TVB-N value, tenderness, dehydration rate and color were tested per every three days. The results showed that in conjunction with antioxidants of tea polyphenols （0.02%）, vitamin C （0.02%） and vitamin E （0.02%） were better than any prescriptions. And the shelf life of chilled beef was 21 days when kept in storage at 4℃.
出处
《贵州农业科学》
CAS
北大核心
2013年第1期174-177,共4页
Guizhou Agricultural Sciences
基金
贵阳市社发攻关项目"贵阳市冷鲜肉质量安全关键技术研究与示范"[筑科合同(2011103)]
