天然复合添加剂对卤牛肉贮藏品质及风味的影响

Effects of Natural Compound Additives on Storage Quality and Flavor Changes of Stewed Beef

为延长低温杀菌卤牛肉的保质期,添加前期优选出的3种天然复合添加剂:复合香辛料精油(CS)、发酵牛骨调味基料(FBF)和复合天然防腐剂(CNP),设空白对照组(CK)。杀菌方式为沸水杀菌30 min 2次(中间常温放置48 h)。将4组样品贮藏150 d(温度为10℃),分别测定0,14,30,60,90,120,150 d的感官品质、理化指标和菌落总数变化,第90天进行微生物多样性和挥发性风味物质分析。试验结果显示:贮藏过程中,4组产品感官评分(CK:5.9→5.5,CS:7.5→7.2,FBF:6.6→6.2,CNP:6.4→4.8)、pH值(CK:6.13→5.74,CS:6.20→6.05,FBF:6.18→6.02,CNP:6.08→5.79)和红度值(CK:13.13→10.23,CS:12.85→11.66,FBF:12.23→10.83,CNP:13.03→11.27)下降,TBARS值(CK:0.17 mg/kg→0.42 mg/kg,CS:0.05 mg/kg→0.34 mg/kg,FBF:0.07 mg/kg→0.39 mg/kg,CNP:0.06 mg/kg→0.31 mg/kg)在贮藏终点比贮藏初期显著升高,且CS组整体效果要优于另外3个组别;4组检测到丰度大于1%有5个门,44个属的微生物信息,优势菌门为变形菌门和厚壁菌门,且CS组厚壁菌门数量较低,未检测到会产生生物胺的芽孢杆菌属;4组产品共检测到97种(CS:41>CK:39>CNP:28>FBF:25)挥发性香气成分,CS组含有对风味贡献较高的化合物。综上,添加香辛料精油既能够延长产品的货架期,又能改善产品风味,提升产品感官品质。

In order to prolong the shelf life of low-temperature sterilized brine beef,three natural compound additives selected in the early stage were added:Compound spice(CS),fermented beef flavoring(FBF)and compound natural preservative(CNP).A blank control group(control check,CK)was set up.The sterilization method was boiling water sterilization for 30 min twice(placed at room temperature for 48 h in the middle).The four groups of samples were stored for 150 days(at 10℃),and the changes of sensory quality,physical and chemical indexes and total number of colonies(0,14,30,60,90,120 d and 150 d)were measured.The microbial diversity and volatile flavor substances were analyzed on the 90^(th)day.Results showed that during storage,the sensory score(CK:5.9→5.5,CS:7.5→7.2,FBF:6.6→6.2,CNP:6.4→4.8),pH value(CK:6.13→5.74,CS:6.20→6.05,FBF:6.18→6.02,CNP:6.08→5.79)and redness(CK:13.13→10.23,CS:12.85→11.66,FBF:12.23→10.83,CNP:13.03→11.27)of the products in the four groups decreased,and the TBARS value(CK:0.17 mg/kg→0.42 mg/kg,CS:0.05 mg/kg→0.34 mg/kg,FBF:0.07 mg/kg→0.39 mg/kg,CNP:0.06 mg/kg→0.31 mg/kg)significantly higher at the end of storage than at the beginning of storage,and the overall effect of the CS group was better than the other three groups;4 groups detected microbial information of 5 phyla and 44 genera with abundance greater than 1%.The dominant phyla were Proteus and Firmicutes,and the number of Firmicutes in CS group was low,and no Bacillus producing biogenic amines was detected.A total of 97 volatile aroma components(CS:41>CK:39>CNP:28>FBF:25)were detected in the four groups of products.CS group contained compounds with high contribution to flavor.In conclusion,adding spice essential oil can not only prolong the shelf life of products,but also improve the flavor and sensory quality of products.