天然复合保鲜剂对冷却牦牛肉品质的影响

Effect of Natural Compound Preservative on the Quality of Chilled Yak Meat

本试验旨在探讨以茶多酚为主要成分的复合保鲜剂对冷却牦牛肉品质的影响。通过对牦牛肉感官、p H值和挥发性盐基氮(TVB-N)值三个指标的测定,判断其新鲜度,筛选出复合保鲜剂的最佳配比。结果表明,与对照组相比,天然复合保鲜剂能有效提高冷却牦牛肉的品质,延长货架期,其最佳配比为:茶多酚浓度0.3%、维生素C浓度0.5%、海藻酸钠浓度0.8%。

The paper was to study the effect of natural compound preservative （its main component was tea polyphenol） on the quality of chilled yak meat. Sensory evaluation, pH and volatile basic nitrogen （TVB-N） value were used to determine the optimal formula of the compound preservative. The results showed that natural compound preservative could improve the quality of chilled yak meat and extend the shelf life compared with the control group, its optimum formula was 0.3% tea polyphenols, 0.5% vitamin C and 0.8% sodium alginate.