摘要
该试验采用含不同浓度肉桂精油的壳聚糖肉桂精油复合可食膜包装酱牛肉,通过测定酱牛肉在储藏过程中的色泽、pH、挥发性盐基氮、菌落总数、大肠菌群和质构等变化,研究壳聚糖肉桂精油复合膜应用到酱牛肉中的保鲜效果。结果表明,壳聚糖肉桂精油复合膜能较好保持贮藏过程中酱牛肉的色泽和合理pH,抑制酱牛肉TVB-N值上升,对菌落总数和大肠菌群抑制效果明显,并能高酱牛肉的品质,增强肉样口感。研究结果为开发新型酱卤肉保鲜方法提供了依据。
The spiced beefs were packed by chitosan-cinnamon oil edible films with different concentration of cinnamon oil. The color, pH, volatile basic nitrogen, microbial characters and texture of the spiced beefs were determined during the storage period. The results showed that the chitosan-cinnamon oil edible films could maintain the color and reasonable pH of spiced beef during storage, inhibit the increase of TVB-N value of spiced beef, significantly inhibit the total bacterial count and coliform group, improve the quality of spiced beef and enhance its flavor. The results provided a basis for the development of new preservation methods of stewed meat.
作者
聂志妍
张赟彬
魏蒙月
NIE Zhiyan;ZHANG Yunbin;WEI Mengyue(School of Medical Technology,Shanghai University of Medicine&Health Sciences,Shanghai 201318;Department of Public Health,Shanghai University of Traditional Chinese Medicine,Shanghai 201203;School of Food Science,Shanghai Zhongqiao College,Shanghai 201514)
出处
《食品工业》
CAS
2021年第6期208-211,共4页
The Food Industry
基金
上海市联盟计划项目“提升酱卤肉制品微生物安全性的关键技术”(项目编号:LM201771)。
关键词
壳聚糖
肉桂精油
可食膜
储藏
酱牛肉
chitosan
cinnamon oil
edible films
storage
spiced beef
