百里香精油对酱牛肉品质和抑菌抗氧化性能的研究  

Study on Effect of Thyme Essential Oil on Sauced Beef Quality and Antibiotic and Antioxidant Properties

作　　者：李玉邯[1] 杨柳[1] 张一[1] 陈宇飞[1] 

机构地区：[1]吉林工商学院食品工程学院,长春130507

出　　处：《中国调味品》2017年第9期36-39,共4页China Condiment

基　　金：粮油食品深加工吉林省高校重点实验室科研项目(吉高校重点实验室科合字[2017]第017号);吉林工商学院院级科研项目(吉林工商学院科合字[2017]第007号)

摘　　要：为了改进酱牛肉的保鲜效果并延长其货架期,将卤制好的酱牛肉浸渍在不同浓度的百里香精油中,通过感官评定、菌落总数测定和2-硫代巴比妥酸实验考察百里香精油对酱牛肉品质和抑菌、抗氧化性能的影响。感官评定实验显示:经百里香精油浸渍的酱牛肉在4℃冷藏3天后仍能保持较好色泽、口感和滋味。抑菌实验显示:百里香精油对酱牛肉有明显的抑菌作用,可以延缓酱牛肉中微生物的滋生和腐败。2-硫代巴比妥酸实验证实:百里香精油对酱牛肉的脂肪氧化有一定的抑制作用,并且抑菌和抗氧化效果随着百里香精油浓度的增大而明显增强。In order to preserve the quality of sauced beef and extend its shelf life, dip the sauced beef into thyme essential oil solution with different concentration. The effect of thyme essential oil on sauced beef quality,antibiotic and antioxidant properties is studied by organoleptic evaluation, total bacterial count detection and 2-thiobarbituric acid peroxide value （TBARS） experiment. The organoleptic evaluation experiment shows that thyme essential oil can keep better color, flavor and taste of sauced beef at 4 ~C being refrigerated after 3 days. The antibacterial experiment shows that thyme essential oil significantly lowers the growth of total bacterial count during cold storage, which delays beef spoilage. TBARS experiment results show that thyme essential oil can improve the antioxidant capacity of sauced beef obviously, and with the increase of essential oil concentration, the antibacterial effect and antioxidant effect are strengthened.

关 键 词：百里香精油 酱牛肉 抑菌作用 抗氧化作用 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]