摘要
采用美味牛肝菌提取物对延边黄牛肉进行保鲜处理。通过测定肉样的p H值、表面颜色、TVB-N、菌落总数和感官评定来考察水提物及醇提物对延边黄牛肉的保鲜效果。结果表明：试验组的肉样比对照组保鲜期延长2～4 d;醇提物的保鲜效果优于水提物;醇提物中可能含有除黄酮和三萜类之外的抑菌成分。美味牛肝菌提取物对延边黄牛肉起到了一定的防腐保鲜作用。
The preservative effect of Boletus edulis extracts on Yanbi- an cattle beef was investigated. Though the determination of pH, surface colour, total volatile base nitrogen（TVB-N）, total colony and sensory evaluation to study the water extracts and ethanol extracts to Yanbian cattle beef preservation effect. The result showed that the text group can prolonged the preservation 2～4 d than control group. The preservative effect of the ethanol extracts was better than the water extracts. The ethanol extracts may contain antibacterial ingre- dients except total flavonoids and triterpenes. The extracts of Bole- tus edulis has good preservation effect on Yanbian cattle beef.
出处
《食品与机械》
CSCD
北大核心
2014年第6期120-123,共4页
Food and Machinery
基金
吉林省教育厅(编号:吉教科合字[2013]第8号)
关键词
延边黄牛
牛肉
美味牛肝菌
保鲜
Yanbian cattle
beef
Boletus edulis
preservation
