天然防腐剂在冷却牛肉保鲜中的应用  

Application of Natural Preservatives in Chilling Beef Storage

作　　者：张嫚[1] 黄红兵[1] 周光宏[1] 徐幸莲[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室

出　　处：《食品与发酵工业》2004年第8期107-112,共6页Food and Fermentation Industries

基　　金：国家"九五"攻关资助项目 (No.96 0 0 30 4 12 )

摘　　要：在冷却牛肉中分别添加茶多酚、茶多酚 +L 抗坏血酸、茶多酚 +壳聚糖可显著延长货架期 ,其中以茶多酚 +壳聚糖效果最佳 ,该组可使真空包装的冷却牛肉 1 8d贮藏结束时菌落总数仍保持在较低水平 ( 2 1 8logcfu/g) ,而其他处理已接近或超过安全警戒 ( 6 0logcfu/ g)。添加防腐剂的托盘包装组比对照组货架期延长 3～ 9d。Addition of TP,TP+Vc TP+Ch could extend the storage life of chilled beef remarkably(P<0 05). The treatment of TP+Ch was the best one, which could keep APC at very low level (2 18 logcfu/g) while other treatments were all up to or over the safe warning line(6 0 logcfu/g)under vacuum packaging Packaged in oxygen permeable foil-wrapped trays, with these preservatives had 3～9 days longer storage life than the contral

关 键 词：冷却牛肉 天然防腐剂 茶多酚 真空包装 长货架期 保鲜 壳聚糖 对照组 延长 菌落总数 

分 类 号：TS202.3[轻工技术与工程—食品科学]