乳糖酸复合保鲜剂对冷鲜肉品质的影响  

Effects of Lactobionic Acid Compound Preservative on the Quality of Chilled Meat

作　　者：高立红 钱冠林 刘金忠[2] 程娇 孙敬 郑艳[1] GAO Lihong;QIAN Guanlin;LIU Jinzhong;CHENG Jiao;SUN Jing;ZHENG Yan(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China;Liaoning Proviencial Center for Disease Prevention and Control,Shenyang 110005,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161 [2]辽宁省疾病预防控制中心,辽宁沈阳110005

出　　处：《食品工业科技》2021年第19期314-320,共7页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划项目(2015BAD16B0903);辽宁省教育厅项目(LSNJC201912)。

摘　　要：为了探究乳糖酸复合保鲜剂对冷鲜肉保鲜效果及品质的影响。以未经涂膜处理下的冷鲜肉为对照组,采用乳糖酸为主要原料,复配壳聚糖和茶多酚制成复合保鲜剂,通过测定冷鲜肉的感官、理化及微生物指标,考察乳糖酸复合保鲜剂对冷鲜肉冷藏期间品质的影响。结果表明:经乳糖酸复合保鲜剂处理后的冷鲜肉菌落总数对数值、TVB-N值、TBARs值、汁液流失率均显著低于对照组(P<0.05),硬度、弹性及感官评分值均显著高于对照组(P<0.05);经复合保鲜处理后的冷鲜肉货架期可延长至9 d。乳糖酸复合保鲜剂可以延长冷鲜肉的货架期,可减缓鲜肉冷藏期间的品质劣变。To explore the effect of lactobionic acid compound preservative on the fresh-keeping effect and quality of chilled meat,lactobionic acid was used as the main raw material and uncoated chilled meat was used as control group,chitosan and tea polyphenols were combined to make the compound preservative.The effects of the compound on the quality of chilled meat were investigated by measuring the sensory,physical and chemical and microbial indexes of chilled meat.The results showed that the logarithm of the total number of chilled meat,the TVB-N value,the TBARs value,and the juice loss rate after treatment with the lactobionic acid compound preservative were significantly lower than those of the control group(P<0.05),and the hardness,elasticity and sensory scoring values were significantly higher than those of the control group(P<0.05).The shelf life of chilled fresh meat could be extended to 9 d after the compound fresh-keeping treatment.Lactobionic acid compound preservative can extend the shelf life of chilled meat,and improve the quality deterioration during refrigeration.

关 键 词：冷鲜肉 涂膜保鲜 乳糖酸 壳聚糖 茶多酚 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]