超声波协同中草药提取液对牛肉丸保鲜的研究  

Study on Cow Meatball Preservation by Herbal Extract Combined with Ultrasound

作　　者：章斌[1] 周少梅[1] 林冰钗[1] 刘羽[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《食品研究与开发》2013年第3期91-94,共4页Food Research and Development

基　　金：潮州市科技引导计划项目(2010N10)

摘　　要：以样品细菌总数、TVB-N值、pH及感官评分为指标,探讨超声波协同中草药提取液对牛肉丸的保鲜效果。试验结果表明:超声波与中草药液的协同作用对牛肉丸有较好的保鲜效果,可使其在0℃~4℃条件下的贮藏期达至12 d^15 d左右,相比对照组可延长保质期3 d^6 d。Taking total bacterial count, TVB-N value, pH value and sensory score of cow meatball as main index, preservation effect of herbal extract combined with ultrasound was explored in this paper. Results showed that the shelf life of cow meatball treated by herb extracts combined with ultrasound could reach to 12 d-15 d approximately under storage condition of 0 ℃-4℃ ; and its shelf life could be extended for 5 to 6 days than the contrast group.

关 键 词：牛肉丸 超声波 中草药 保鲜 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]