鸭油甘油二酯与壳聚糖联合对鲜牛肉糜贮藏品质的影响  

Effect of Duck Oil Diacylglycerol and Chitosan on the Storage Quality of Fresh Beef Minced

作　　者：杨洵 王宝维[1,2] 王茜 孙宇 杨铸钰 葛文华 张名爱 张华君[3] YANG Xun;WANG Baowei;WANG Qian;SUN Yu;YANG Zhuyu;GE Wenhua;ZHANG Mingai;ZHANG Huajun(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;National Waterfowl Industrial Technology System Nutrition and Feed Function Laboratory,Qingdao 266109,China;Qingdao Richen Food Co.,Ltd.,Qingdao 266200,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]国家水禽产业技术体系营养与饲料功能研究室,山东青岛266109 [3]青岛日辰食品股份有限公司,山东青岛266200

出　　处：《食品科技》2020年第10期118-123,共6页Food Science and Technology

基　　金：国家水禽产业技术体系专项基金项目(CARS-42-14);山东省2018年度农业重大应用技术创新项目。

摘　　要：旨在探明甘油二酯(Diacylglyceride DG)和壳聚糖(Chitosan CTS)对大肠杆菌和金黄色葡萄球菌的抑菌性,并测定二者联合对牛肉糜在(4±1)℃条件下保藏效果的影响。抑菌性测定采用牛津杯法;将牛肉斩拌成牛肉糜在(4±1)℃条件下保存,分别在0、3、6、9、12 d测定各项理化指标和微生物变化程度。结果表明:甘油二酯(DG)和壳聚糖(CTS)具有抑制大肠杆菌和金黄色葡萄球菌的作用,而DG与CTS联合使用的抗菌效果更好(P<0.01),且抑菌效果均优于二者单独添加;鲜牛肉糜贮藏过程中,添加DG+CTS混合物,菌落总数从0 d的2.43 cfu/g增长到6 d的3.95 cfu/g,比对照组降低了19.5%;pH值从0 d的5.67增长到9 d的5.91,比对照组降低了7%;硫代巴比妥酸值(TBARS)从0 d的0.04增长到9 d的0.278,比对照组降低了6.8%;高铁肌红蛋白(MetMb)含量从0 d的25%增长到9 d的39%,比对照组降低了16.7%。结论:甘油二酯和壳聚糖均具有抑制体外培养的大肠杆菌和金黄色葡萄球菌的作用,二者联合抑菌效果好;二者混合物按照10%添加在牛肉糜中,能够有效抑制pH值增长、微生物繁殖和脂质氧化,提高牛肉感官品质评分,延长保鲜期。This article aims to investigate the antibacterial activity of diglyceride(DG)and chitosan(CTS)against Escherichia coli and Staphylococcus aureus,and to determine the effect of the combination of them on the preservation effect of fresh beef minced at(4±1)℃.The bacteriostasis is determined by the Oxford cup method;the beef meat is chopped and mixed into ground beef and storaged at(4±1)℃,and the physical and chemical indicators and microbial changes are measured at 0,3,6,9,12 d.The results show that:Diglyceride(DG)and chitosan(CTS)have the effect of inhibiting E.coli and Staphylococcus aureus,while the combined use of DG and CTS has better antibacterial effect(P<0.01)and the antibacterial effect is better than the two added separately;during the storage of fresh beef minced,the addition of DG+CTS mixture increased the total number of colonies from 2.43 cfu/g at 0 d to 3.95 cfu/g at 6 d,which was 19.5%lower than that of the control group.Increased pH from 5.67 at 0 d to 5.91 at 9 d,which was 7%lower than the control group;increased thiobarbituric acid value(TBARS)from 0.04 at 0 d to 0.278 at 9 d,which was 6.8%lower than the control group.The metmyoglobin(MetMb)content is increased from 25%at 0 d to 39%at 9 d,which was 16.7%lower than that in the control group.Conclusion:Both diacylglycerol and chitosan have the effect of inhibiting E.coli and Staphylococcus aureus cultured in vitro.The combined antibacterial effect of them is good;the mixture of them is added to beef minced at 10%,which can effectively suppress the pH value,microbial reproduction and lipid oxidation,improve the sensory quality score of beef meat,and extend the shelf life.

关 键 词：鸭油甘油二酯 壳聚糖 鲜牛肉糜品质 抑菌作用 抗氧化作用 保藏期 

分 类 号：TS202.3[轻工技术与工程—食品科学]