复合天然保鲜剂对手抓羊肉保鲜效果的研究

Research on Fresh-Keeping Effect of Natural Compound Antistaling Agent on Hand Grasped Mutton

采用正交实验,研究了由大蒜提取物(A)、辣椒提取物(B)、生姜提取物(C)和茶多酚(D)4种天然保鲜剂组成的复合天然保鲜剂对真空包装手抓羊肉的保鲜效果。实验在无菌条件下,用不同的复合保鲜剂对手抓羊肉进行处理并真空包装后,于4℃贮藏过程中(第0,1,2,3,4,5周)测定其菌落总数、pH值、汁液流失率、TVB-N值和感官指标。结果表明:4种天然保鲜剂的最优组合是A1B2C3D3;该组合有明显的抑菌效果,各项理化指标都比对照组有明显改善,可使手抓羊肉在贮藏5周后仍保持良好的品质,大大延长了其货架期。

Orthogonal experiment is designed to investigate the fresh-keeping effect of antistaling a-gents composed of four kinds of natural antistaling agents：garlic extract （A）,chili extract （B）,gin-ger extract （C）and tea polyphenol （D）on hand grasped mutton with vacuum packaged.After hand grasped mutton is treated with different proportion of compound antistaling agents and vacuum packa-ging,the total number of colonies,pH,juice leakage rate,TVB-N value and sensory indexes are de-tected in the 0~5th week respectively during storage period under 4 ℃.The results show that the op-timal combination of the four kinds of natural antistaling agents is A1 B2 C3 D3 .Compared with the con-trol group,the experimental group has obvious bacteriostatic effect,and its physical and chemical in-dicators are better,five weeks later,the experimental group still keeps great sensory characteristics, and its shelf-life is extended greatly.