复合香辛调味料对牦牛肉冷藏保鲜的影响  

Effects of complex spices materials on freshness-keeping of yak meat in cold storage

作　　者：张淼[1] 何江红[1] 贾洪锋[1] 张振宇[1] 贾冬英[2] 

机构地区：[1]四川烹饪高等专科学校,成都610100 [2]四川大学轻纺与食品学院,成都610000

出　　处：《中国调味品》2012年第4期49-52,共4页China Condiment

基　　金：肉类加工四川省重点实验室开放基金科研项目(09R04)

摘　　要：调理肉又称预制肉制品,由于其方便、营养和安全等特点,深受消费者的喜爱。但货架期短是调理肉制品发展的主要瓶颈。试验将复合香辛调味料腌制的调理牦牛肉真空包装后,置于4℃保藏,以感官评分、细菌总数、pH值、TVB-N值、TBA值等指标作为质量指标,以研究复合香辛料对牦牛肉冷藏过程中品质变化的影响。试验结果表明,复合香辛料能有效地抑制细菌繁殖,延缓腐败变质,延长肉品保鲜期。经调味的牦牛肉感官评分值下降减缓,其余指标均低于对照样。The processed meat products are greatly popular because of their edible convenience, high value added and safety features. But most of them are the qui ck-frozen processed meat products in our country and the short shelf life is the main bottleneck. After seasoning, yak meat was preserved by vacuum packaging conditioning at 4 ℃. In order to study the quality changes of the frozen yak meat during the storage by complex spices, sensory scores, total number of bacteria, pH value, TVB-N value, and TBA value were used to evaluate the meat quality. The results show that the composite spices can effectively inhibit bacterial growth, delay spoilage and extend shelf life of processed meat. Sensory scores decreased slowly as well. The other index are all lower than the contrast sample.

关 键 词：调理肉 牦牛肉 复合香辛料 冷藏 抑菌 

分 类 号：TS264.3[轻工技术与工程—发酵工程]