3种香辛料精油在牛排涂膜保鲜中的应用研究

Application of three kinds of spices essential oil in the preservation of steak film

以新鲜的牛排(牛肉里脊,大小为1 cm×1 cm×1 cm块状)作为研究对象,分别添加3%迷迭香精油、3%肉桂精油和3%丁香精油在4℃下储藏2 d,以添加3%的复合防腐剂作为对比,以不添加任何抗氧化剂的处理组为空白,同时添加涂膜剂(0.125 g氯化钙和0.25 g的羧甲基纤维素钠),以TBARS值(抑制脂质氧化)、羰基值(抑制蛋白质氧化)和L~*、a~*、b~*值(色差)作为牛排保鲜效果的评价指标,分别测定第1天、第3天、第5天和第7天的数值。结果表明:5组TBARS值、羰基值和色差指标具有共同的趋势,即3%迷迭香精油组>3%复合防腐剂组>空白组。香辛料精油在抑制牛排的蛋白质氧化、脂肪氧化及品质的改善方面有很理想的效果,具有潜在的应用价值。

Fresh steak(beef fillet, size of 1 cmx1 cmx1 cm block) was used as the study object in this paper. By adding 3% of rosemary essence oil, 3% cinnamon essential oil and 3% clove essential oil under 4 ℃ storage for two days, using 3% of the composite preservative as the control group, using non-adding antioxidant as the blank group, adding coating agent(0.125 g calcium chloride and 0.25 g of carboxymethyl cellulose sodium) at the same time, TBARS value(inhibition of lipid oxidation),carbonyl value(inhibition of protein oxidation) and L~*, a~*, b~* value(chromatic aberration) were used as evaluation indicators for the preservation effect of steak, respectively in 1 st day, 3 rd day, 5 th day and7 th day. The results showed that the TBARS value, carbonyl value and L~*, a~*, b~* value of five groups had common tendency, which was 3% rosemary essential oils>3% compound preservative>blank. Spices essential oil has a very good effect on the suppression of steak protein oxidation, fat oxidation and quality improvement, with potential application value.