三种香辛料提取物对冷却牛肉的保鲜效果研究  

Study on the Preservation Effects of Three Spices' Extracts on Chilled Beef

作　　者：朱明涛 余俊 ZHU Ming-tao;YU Jun(College of Food and Bioengineering, Xuchang University, Xuchang 461000, China;College of Horticulture & Landscape, Hunan Agricultural University, Changsha 410128, China)

机构地区：[1]许昌学院食品与生物工程学院,河南许昌461000 [2]湖南农业大学园艺园林学院,长沙410128

出　　处：《中国调味品》2019年第5期94-96,共3页China Condiment

基　　金：河南省科技厅科技公关项目(182102110464)

摘　　要：为了研究丁香、八角和白芷3种香辛料提取物对冷却牛肉的贮藏保鲜效果,试验将冷却牛肉分别用丁香、八角和白芷提取物溶液处理,并在0～4℃条件下贮藏,分别测定了感官评分、菌落总数、TVB-N值和汁液流失率的变化规律。结果表明:在贮藏期内,丁香、八角和白芷提取物均能够抑制冷却牛肉贮藏过程中感官评分的下降,阻止菌落总数和TVB-N值的增加,并能有效延缓冷却牛肉汁液的流失,延长了冷却牛肉的保质期,而其中以白芷提取物的保鲜效果最好。In order to study the storage and preservation effects of clove, aniseed and Angelica dahurica extracts on chilled beef, the beef with clove, anise and angelica extract solution processing, stored under the condition of 0~4 ℃, the changes of sensory score, total number of colonies, TVB-N value and juice loss rate are measured respectively. The results show that during the storage period, clove, aniseed and Angelica dahurica extracts could inhibit the decrease of sensory score in the storage process of chilled beef, prevent the increase of total colony and TVB-N value, effectively delay the loss of chilled beef juice, and extend the shelf life of chilled beef, among which, Angelica dahurica extracts have the best preservation effect.

关 键 词：冷却牛肉 丁香 八角 白芷 低温贮藏 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]