香辛料提取物对黑椒牛肉粒储藏期间的影响  

Effect of spice extract on beef grains with black pepper during storage

作　　者：孙莹 王立强 石长波[1] SUN Ying;WANG Liqiang;SHI Changbo

机构地区：[1]哈尔滨商业大学旅游与烹饪学院,黑龙江哈尔滨150076

出　　处：《肉类工业》2021年第4期42-48,共7页Meat Industry

基　　金：哈尔滨商业大学博士科研启动项目(15RW19)。

摘　　要：研究了添加香辛料提取物和未添加香辛料提取物的黑椒牛肉粒在4℃储藏条件下,储藏0、7、14、21、28d和35d之后的pH值、水分含量、色泽、质构、感官、菌落总数等指标。结果表明,相对于对照组,添加香辛料提取物的牛肉在储藏期间pH值、水分含量、色泽等指标均呈现下降的趋势,两者相差不大;但是添加香辛料提取物的牛肉中的微生物总量得到了很好的抑制,并且脂肪氧化也得到了一定的控制,在保留风味的同时会更加安全。The beef grains with black pepperwithspice extract and no spice extract added were stored under 4℃,and they were stored for 0,7,14,21,28 and 35 d,and pH value,water content,color,texture,sensory,total number of colonies and other indexes were studied.The results showed that compared with the control group,the pH value,moisture content,color and other indexes of the beef withspice extract showed a decreasing trend during storage,and there were not significant the difference.However,the total amount of microorganisms in the beef with spice extract was well inhibited,and the fat oxidation was controlled to a certain extent,and it would be safer while preserving the flavor.

关 键 词：香辛料提取物 黑椒牛肉粒 储藏 微生物 

分 类 号：TS2[轻工技术与工程—食品科学与工程]