复合保鲜涂膜液对冷鲜牦牛肉保鲜及抗氧化效果的影响  

Effect of combined preservative coating solutions on yak meat quality and antioxidant activity

作　　者：侯晓卫 唐善虎[1] 李思宁[1] 王柳[1] 陈驰[1] 解冰心 

机构地区：[1]西南民族大学生命科学与技术学院,四川成都610041

出　　处：《食品工业科技》2017年第7期269-274,共6页Science and Technology of Food Industry

基　　金：中央高校研究生创新型科研项目(CX2015SZ092);国家科技支撑计划(2015BAD29B02)

摘　　要：本研究选用壳聚糖、茶多酚和乳酸链球菌素(Nisin)作为保鲜涂膜液,对牦牛肉保鲜进行了探讨。首先对单一防腐剂的保鲜效果进行评价,在此基础上,采用L9(34)正交实验法以菌落总数对数值、挥发性盐基氮值(TVB-N)和硫代巴比妥酸值(TBARs)为筛选指标,筛选出最佳复合保鲜涂膜液配比。结果表明:最佳复合保鲜涂膜液配比为壳聚糖0.9 g/100 m L,茶多酚0.9 g/100 m L,Nisin 0.005 g/100 m L,处理过牦牛肉第16 d时菌落总数对数值、TVB-N值、TBARs值、p H、感官评分值分别为(5.15±0.29)CFU/g、(9.05±2.01)mg/100 g、(0.274±0.018)mg/kg、(5.54±0.07)、(8.47±0.32)分,均显著低于(或高于)对照组(p<0.05),仍具有一级新鲜度,能够有效延长冷鲜牦牛肉的货架期。Chitosan,tea polyphenol and Nisin were selected as coating preservation liquids. Effectiveness on the meat quality was evaluated based on studies designed with single factors and L^9 （3^4） orthogonal method.Total bacterial count, TVB-N and TBARs values were determined.The results showed that the optimal combination was 0.9 g/100 mL chitosan,0.9 g/100 mL tea polyphenols and 0.005 g/100 mL Nisin. By using this mixed coating liquid, the total bacterial count, TVB-N value, TBARs value, pH and sensory score values were （5.15 ± 0.29 ） CFU/g, （9.05 ± 2.01 ） mg/100 g, （0.274 ± 0.018 ） mg/kg, （ 5.54 ± 0.07 ）, （8.47 ± 0.32 ）at the 16th day, respectively, which were significantly lower or above than the control group. This study indicated that the chilled yak meat stored 16 days still had class-1 freshness, and the preservative coating combination could effectively prolong the shelf life of chilled yak meat.

关 键 词：牦牛肉 壳聚糖 茶多酚 NISIN 肉质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]