迷迭香脂溶性提取液对牙签牛肉质量的影响研究  

Study on the Effect of Rosemary Fat-Soluble Extract on the Quality of Toothpick Beef

作　　者：王莹 曾祥辉 黄大川 邓慧 王瑛 WANG Ying;ZENG Xiang-hui;HUANG Da-chuan;DENG Hui;WANG Ying(College of Food and Chemistry Engineering,Shaoyang University,Shaoyang 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000

出　　处：《中国调味品》2022年第4期88-91,共4页China Condiment

基　　金：湖南省教育厅双一流学科优秀青年项目(18B422);湖南省研究生科研创新项目(CX20201186);邵阳市指导性科技计划项目(2020GZ87);邵阳学院新引进高层次人才专项科研项目(17ZX16);邵阳学院研究生科研创新项目(CX2020SY038)。

摘　　要：文章主要针对迷迭香脂溶性提取液对牙签牛肉防腐效果进行研究。牙签牛肉通过不同浓度的迷迭香脂溶性提取液进行处理后,置于4℃条件下,以pH值、过氧化值(POV)、菌落总数(TVC)、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、质构、感官评价等为试验指标,研究对牙签牛肉的防腐效果。结果表明,随着贮藏时间的延长,各组样品的TVB-N值、POV值、菌落总数均呈上升趋势。其中,迷迭香脂溶性提取液浓度为0.20%~0.25%时防腐效果最好。综合各项指标,迷迭香脂溶性提取液能有效延缓牙签牛肉腐败变质,与空白对照组相比,可延长货架期4~6 d。In this paper,the antiseptic effect of rosemary fat-soluble extract on toothpick beef is studied.The toothpick beef is treated with different concentration of rosemary fat-soluble extract,and then placed at 4℃.The pH value,POV,TVC,TVB-N value,texture and sensory evaluation are used as the test indexes to study the antiseptic effect on toothpick beef.The results show that the TVB-N value,POV and TVC of each group of sample show an upward trend with the extension of storage time.Among them,when the concentration of rosemary fat-soluble extract is 0.20%~0.25%,the antiseptic effect is the best.According to all the indexes,rosemary fat-soluble extract can effectively delay the deterioration of toothpick beef,and can prolong the shelf life by 4~6 days compared with the blank control group.

关 键 词：迷迭香 脂溶性提取液 牙签牛肉 防腐效果 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]