天然保鲜剂对冷却牦牛肉的保鲜效果研究  

Study on the Efficiency of Natural Anti-staling Agent for Yak Chilling Beef

作　　者：刘汉丽 石红梅 丁考仁青 师宏涛[2] 

机构地区：[1]甘南州畜牧科学研究所,甘肃合作747000 [2]甘肃农业大学食品工程系,兰州730070

出　　处：《中国牛业科学》2009年第3期11-14,共4页China Cattle Science

摘　　要：[目的]为了解决牦牛肉的保鲜问题。[方法]本研究采用天然保鲜材料魔芋、生姜、洋葱、月桂叶，经榨汁、浸提、分离等处理，配成一定比例的天然保鲜剂，对冷却牦牛内进行涂膜处理，采用L9（34）正交试验，选出最优保鲜剂组合，即生姜15％、魔芋0．7％、月桂叶0．5％、洋葱15％。冷却牦牛肉经涂膜保鲜后，在0～3℃条件下贮藏、保鲜期可达17d，贮藏期间，冷却牛肉经TVBN（挥发性盐基总氮）测定，pH值、感观表现均符合国标标准。[结果]表明，四种保鲜材料均有一定的保鲜效果，[结论]说明天然保鲜荆保鲜方法具有安全、经济、方便等特点。To find some natural anti-staling agents for yak beef, Amorphophallus konjac, ginger onion, myrcia were prepared for natural antistaling agents to process yak beef. After a test by L（34） design. An optimized antistaling agent composed of 0.7 % Amorphophallus konjac, 15 % ginger, 15 % onion and 0.5 % myrcia, were put forward. After processed with this antistaling agent, the shelf life of Chilled yak beef could be extend to 17 days at 0-3℃. During storage, pH value, Oranoleptic indicators could match to the National Standard. It implicated that four kinds of anti staling agents used in this study were efficient.

关 键 词：天然保鲜剂 冷却牛肉 保鲜期 

分 类 号：S823[农业科学—畜牧学]