复配天然保鲜剂结合冰温保鲜对牛肉保鲜效果的研究  

Effect of the combination of natural preservative and ice-temperature on the preservation of beef

作　　者：郝瑞 余群力[1] 陈颢予 郑娅 韩广星 韩明山 朱跃明 HAO RUI;YU Qunli;CHEN Haoyu;ZHENG Ya;HAN Guangxing;HAN Mingshan;ZHU Yueming(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Qilian Pastoral Industrial Company,Zhangye 734000,China;Shandong lvrun Food co.LTD,Linyi 276000,China;Inner Mongolia Horqin Cattle Industry co.LTD,Tongliao 028000,China;Zhangye City Million Grass Livestock Industry Technology Development Company,Zhangye 734000,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃祁连牧歌实业公司,甘肃张掖734000 [3]山东绿润食品有限公司,山东临沂276000 [4]内蒙古科尔沁牛业股份有限公司,内蒙古通辽028000 [5]张掖市万禾草畜产业科技开发公司,甘肃张掖734000

出　　处：《食品与发酵工业》2020年第16期177-182,共6页Food and Fermentation Industries

基　　金：甘肃省科技重点研发计划(18YF1NA0752);国家肉牛牦牛产业技术体系(CARS-37)资助项目。

摘　　要：为了探究天然保鲜剂与冰温保鲜结合对牛肉保鲜效果的影响,该文以牛背最长肌为试验原料,对不同保鲜方式[4℃冷藏、冰温保鲜及冰温与天然保鲜剂(0.3%多聚赖氨酸+0.75%马齿苋提取物+0.03%木犀草素)]对牛肉保鲜效果进行比较,记录贮藏过程中(第0、4、8、12、16、20及24天)肉样的硫代巴比妥酸(thiobarbituric,TBA)值、挥发性盐基氮含量(total volatile basic nitrogen,TVB-N)、L^*值、a^*值、菌落总数及感官评价等指标的变化。结果表明,天然保鲜剂和冰温保鲜结合的保鲜效果显著优于其他组(P <0.05),能够将牛背最长肌的货架期延长至16 d。天然保鲜剂与冰温保鲜的协同作用对牛肉的贮藏有较好的保鲜效果,有利于延长牛肉货架期。This paper aims to investigate the effect of natural preservatives combined with ice-temperature on the preservation of beef. Three methods of beef preservation were compared,including 4 ℃ cold storage,controlled freezing-point storage and the synergistic effect of controlled freezing-point and natural preservative (0. 3% polylysine +0. 75% portulaca oleracea extract + 0. 03% luteolin). The changes of thiobarbituric acid value (TBA value),volatile basic nitrogen content (TVB-N value),color difference value,colony count and sensory evaluation of beef samples at 0,4,8,12,6,20 for 24 days storage were studied. All parameters in combinational preservation group were significantly improved than other treatment groups (P < 0. 05). Natural preservatives combined with ice-temperature could result in 16-day prolonged shelf life of beef. Therefore,the combination of natural preservative and controlled freezing-point storage had a better effect on keeping the freshness of beef,which was conducive to prolonging the shelf life of beef.

关 键 词：天然保鲜剂 冰温保鲜 牛肉 多聚赖氨酸 马齿苋提取物 木犀草素 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]