复配保鲜剂处理对湖羊肉品质的影响

Effects of Compound Preservative Treatment on the Quality of Hu Mutton

以湖羊肉为研究对象,用体积分数为0.12%肉桂精油、质量浓度为12.42 g/L壳聚糖、质量浓度为2.26g/L葡萄籽提取物复配保鲜剂进行涂抹处理,并装入无菌密封袋后4℃条件下贮藏。以涂抹复配保鲜剂的湖羊肉样品作为试验组,未进行复配保鲜处理的湖羊肉品作为对照组,从第0 d开始,每隔4 d对试验组和对照组菌落总数、a*值、嫩度、丙二醛、质构和核磁特性进行测定,直至第24 d。结果表明,从第4 d开始,试验组与对照组在菌落总数、a*值、丙二醛方面存在显著差异。对4℃贮藏条件下样品物性特征与品质劣变之间的相关性进行分析,结果表明硬度、弹性、咀嚼性、胶粘性与嫩度和a*值有极显著的正相关性,丙二醛和菌落总数有极显著的正相关性,嫩度和a*值有极显著的正相关性,说明湖羊肉贮藏过程中其物性特征与其品质劣变有较大的相关性。

In this study,Hu sheep was used as the research object,with a volume fraction of 0.12% cinnamon essential oil,a mass concentration of 12.42 g/L chitosan,and a mass concentration of 2.26 g/L grape seed extract compound preservative for smearing treatment and loading stored in a sterile sealed bag at 4℃.Starting from the 0 day,the total number of colonies,chromaticity,shear force,malondialdehyde and volatile base nitrogen,and textural properties of the test group and the control group were measured every 4 days until the 24th day.The results showed that starting from the 4th day,the test group and the control group had significant differences in the total number of colonies,a* value,and malondialdehyde.The correlation between the physical characteristics and quality deterioration of the test and control samples under 4℃ storage conditions was analyzed.The results showed that the hardness,elasticity,chewiness,adhesiveness and tenderness and a* value were extremely positive.Malondialdehyde and the total number of colonies have a very significant positive correlation,tenderness and a* value have a very significant positive correlation,indicating that in the storage process,the physical characteristics of Hu mutton have a greater correlation with the deterioration of its quality.