摘要
研究香辛料提取物对潮汕牛肉丸感官品质和保鲜效果的影响。结果表明,丁香、迷迭香、桂皮提取物能有效抑制潮汕牛肉丸中TVB-N值增长,从而延长潮汕牛肉丸经济价值;丁香、迷迭香、桂皮提取物可有效降低潮汕牛肉丸蛋白分解速度,有效控制潮汕牛肉丸的pH、TBA值和菌落指标,并保持MetMb含量在合理范围内波动,感官评分相对较高。
Mainly study the effect of spice extract on sensory quality and preservation effect of Chaoshan beef balls. The experimental results showed that clove, rosemary, cinnamon extract could effectively inhibit TVB-N value of Chaoshan beef balls, thus extending the economic value of Chaoshan beef bails, and clove, rosemary, cinnamon extract could effectively reduce the protein decomposition rate of Chaoshan beef balls and effectively control pH, TBA value and colony index of Chaoshan beef balls, and keep the MetMb content within a reasonable range, and the sensory score was relatively high.
出处
《食品工业》
CAS
北大核心
2018年第1期116-118,共3页
The Food Industry
关键词
香辛料提取物
潮汕牛肉丸
感官品质
保鲜效果
spice extract
Chaoshan beef balls
sensory quality
preservation effect
