复配天然保鲜剂结合冰温保鲜对牛肉保鲜效果的研究

Effect of the combination of natural preservative and ice-temperature on the preservation of beef

为了探究天然保鲜剂与冰温保鲜结合对牛肉保鲜效果的影响,该文以牛背最长肌为试验原料,对不同保鲜方式[4℃冷藏、冰温保鲜及冰温与天然保鲜剂(0.3%多聚赖氨酸+0.75%马齿苋提取物+0.03%木犀草素)]对牛肉保鲜效果进行比较,记录贮藏过程中(第0、4、8、12、16、20及24天)肉样的硫代巴比妥酸(thiobarbituric,TBA)值、挥发性盐基氮含量(total volatile basic nitrogen,TVB-N)、L^*值、a^*值、菌落总数及感官评价等指标的变化。结果表明,天然保鲜剂和冰温保鲜结合的保鲜效果显著优于其他组(P <0.05),能够将牛背最长肌的货架期延长至16 d。天然保鲜剂与冰温保鲜的协同作用对牛肉的贮藏有较好的保鲜效果,有利于延长牛肉货架期。

This paper aims to investigate the effect of natural preservatives combined with ice-temperature on the preservation of beef. Three methods of beef preservation were compared,including 4 ℃ cold storage,controlled freezing-point storage and the synergistic effect of controlled freezing-point and natural preservative (0. 3% polylysine +0. 75% portulaca oleracea extract + 0. 03% luteolin). The changes of thiobarbituric acid value (TBA value),volatile basic nitrogen content (TVB-N value),color difference value,colony count and sensory evaluation of beef samples at 0,4,8,12,6,20 for 24 days storage were studied. All parameters in combinational preservation group were significantly improved than other treatment groups (P < 0. 05). Natural preservatives combined with ice-temperature could result in 16-day prolonged shelf life of beef. Therefore,the combination of natural preservative and controlled freezing-point storage had a better effect on keeping the freshness of beef,which was conducive to prolonging the shelf life of beef.