复合抗氧化剂处理对五香牛肉低温贮藏品质的影响  

Effect of Compound Antioxidant Treatment on the Spiced Beef Under Low Temperature Storage Conditions

作　　者：陈洪生[1] 国慧 刁静静 刘欢[1] 张根生[3] CHEN Hongsheng;GUO Hui;DIAO Jingjing;LIU Huan;ZHANG Gensheng(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Food Engineering College,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319 [3]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《食品工业科技》2021年第11期204-210,共7页Science and Technology of Food Industry

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX07B02-4);黑龙江八一农垦大学三横三纵支持计划(TDJH202003);中央引导地方项目(ZY18B01)。

摘　　要：为改善五香牛肉在低温贮藏期间的安全性,降低合成抗氧化剂的使用量,筛选一种可以改善五香牛肉贮藏品质的天然保鲜剂。本文以五香牛肉为试验材料,采用无添加抗氧化剂组作为第一组(对照组),另外分别设置四种复合天然抗氧化剂处理组,即0.05%乳酸链球菌素+0.05%丁香+0.12%肉桂为第二组,0.05%乳酸链球菌素+0.05%丁香+0.03%迷迭香为第三组,0.05%丁香+0.03%迷迭香+0.12%肉桂为第四组,0.05%乳酸链球菌素+0.05%丁香+0.03%迷迭香+0.12%肉桂为第五组,通过分析五香牛肉在贮藏期间微生物指标、理化指标和感官指标的变化,探讨复合天然抗氧化剂对五香牛肉贮藏保鲜效果的影响。结果表明,在低温贮藏条件下,与对照组相比,第五组可以显著减缓五香牛肉的氧化损伤,延缓产品品质降低(P<0.05),且具有较好的感官品质。60 d时,第五组的TBARS值为(0.30±0.01)mg/kg,挥发性盐基氮值为(12.08±0.21)mg/100 g,菌落总数为(3.81±0.04)lg(CFU/g),显著优于对照组(P<0.05);感官评定分析结果也同样得出:60 d时第五组的总体可接受性显著高于对照组(P<0.05)。综合试验结果得出,0.05%乳酸链球菌素+0.05%丁香+0.03%迷迭香+0.12%肉桂处理组对低温贮藏五香牛肉的保鲜效果最好。In order to select a kind of natural preservative which could improve the storage quality of spiced beef and improve the safety of spiced beef during storage and reduce the addition of synthetic antioxidant,this paper was aimed to investigate the effects of natural compound antioxidant(cassia,rosemary,clove and Nisin)to prolong the shelf life for spiced beef.The preservation effect of natural antioxidants on spiced beef was determined by using thiobarbituric acid reactant(TBARS),total volatile base nitrogen,pH value and a*value.The results showed that compared with the control group,the fifth group could significantly slow down the oxidative damage of spiced beef,delay the reduction of product quality(P<0.05),and had better sensory quality at 4℃for 60 days.On the 60th day,the TBARS value of the fifth group was(0.30±0.01)mg/kg,the volatile base nitrogen value of the fifth group was(12.08±0.21)mg/100 g,the total number of colonies of the fifth group was(3.81±0.04)lg(CFU/g),which was significantly better than that of the control group(P<0.05).The results of sensory evaluation analysis were consistent with the above results.So compared with other treated groups,the spiced beef treated with 0.05%nisin,0.05%clove,0.03%rosemary and 0.03%cinnamon possessed the best color and flavor during whole storage.

关 键 词：五香牛肉 理化指标 天然抗氧化剂 N-二甲基亚硝胺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]