两种可食用膜对酱卤牛肉保鲜品质的影响研究

Study on effect of two type of edible films on fresh-keeping quality of sauced stewed beef

为了探究不同涂膜保鲜配方对酱卤牛肉品质的影响,采用配方1(壳聚糖+乳链菌肽+茶多酚)和配方2(壳聚糖+ε-聚赖氨酸+茶多酚)2种可食用膜对酱卤牛肉进行保鲜贮藏(在4℃与25℃下),并测定其贮藏期品质(挥发性盐基氮、总菌落数、pH、颜色、感官品质)。结果表明:与对照组相比,配方1和配方2均能显著减缓酱卤牛肉菌落总数的增加(p<0.05),并能减缓pH值及颜色b*值的下降;与对照组相比,2种可食用膜均可以显著降低挥发性盐基氮值(p<0.05),且配方1的抑制效果强于配方2;2种可食用膜组在贮藏后期的感官品质分数均高于对照组,且配方1的感官品质分数最高。2种可食用膜均可以提高酱卤牛肉的保鲜品质,其中配方1效果最佳。

In order to explore the effect of different coating preservation formula on the quality of the sauced stewed beef,the two kinds of edible films including formula 1(chitosan+nisin+tea polyphenols)and formula 2(chitosan+ε-polylysine+tea polyphenols)were used for preservation and storage of sauced stewed beef(4℃and 25℃),and the quality in the storage period(total volatile basic nitrogen,total number of colonies,pH,color,sensory quality)was determined.The results showed that compared with the control group,both formula 1 and formula 2 could significantlyslowed downthe increase of total number of colonies of sauced stewed beef(p<0.05),and the decrease of pH and color b*value could be slowed down.Compared with the control group,two kinds of edible films could significantly reduce the total volatile basic nitrogen value(p<0.05),and the inhibitory effect of formula 1 was stronger than that of formula 2.The sensory quality scores of the two kinds of edible film groups during anaphase storage were higher than that of the control group,and sensory quality scores of formula 1was the highest.Both two kinds of edible films could improve the fresh-keeping quality of sauced stewed beef,and the effect of formula was the best.