壳聚糖-丁香复合液对牛肉丸的保鲜效果  

Study on Preservation Effects of Chitosan-Clove Composite Antibacterial Liquid on Beef Ball

作　　者：章斌[1] 侯小桢[2] 黄桂珍[1] 康贤华 

机构地区：[1]韩山师范学院生物系,广东潮州521041 [2]韩山师范学院美术系,广东潮州521041

出　　处：《湖北农业科学》2013年第6期1406-1409,共4页Hubei Agricultural Sciences

基　　金：广东省潮州市科技引导计划项目(2010N10)

摘　　要：以样品菌落总数、TVB-N值、pH及感官评分的隶属函数值为主要指标,以壳聚糖液处理和丁香提取液处理为对照组,探讨单一的壳聚糖液和丁香提取液以及壳聚糖-丁香复合液对牛肉丸的保鲜效果。结果表明,壳聚糖-丁香复合液的保鲜效果明显优于单一的壳聚糖液和丁香提取液处理,可使牛肉丸在4℃的贮藏期达到15 d左右,相比单一的壳聚糖液和丁香提取液处理组可延长保质期3～6 d。Taking total numbers of colony,TVB-N value,pH and subordinate function value of sensory score as main indexes,with chitosan liquid treatment and cloves extract treatment as control group,the preservation effects of chitosan-clove composite liquid on beef ball was explored.The results showed that chitosan-clove composite liquid has significantly better preservation effect compared to single chitosan or cloves extract treatment,as the storage period of beef ball was prolonged to around 15 d,which was 3～6 d longer than the control treatments.

关 键 词：丁香 壳聚糖 牛肉丸 保鲜 

分 类 号：S[农业科学]