生姜提取物/虾青素复配液对冷鲜牛肉保鲜效果的影响  

Effects of ginger extract/astaxanthin compound solution on the preservation effect of chilled beef

作　　者：孟庆[1] 孙亚楠 MENG Qing;SUN Yanan(Henan Quality Engineering Vocational College,Pingdingshan 467000)

机构地区：[1]河南质量工程职业学院,平顶山467000

出　　处：《中国食品添加剂》2022年第6期115-121,共7页China Food Additives

摘　　要：探讨生姜提取物(ginger extract,GE)和虾青素(astaxanthin,AT)复配保鲜液对4±1℃冷藏条件贮藏14d牛肉品质和保质期的影响。将试验随机分成五组:CK组、AT组、0.25%GE-AT组、0.50%GE-AT组和0.75%GE-AT组,以感官特征、理化指标、微生物指标等方面来评价其保鲜效果。研究表明:保鲜液处理组感官评分、颜色等指标均明显优于CK组,GE-AT复合涂膜能显著延缓冷鲜牛肉pH、汁液流失率、TBARS值、TVB-N值及菌落总数的上升,可有效抑制微生物的生长繁殖,从而降低牛肉腐败变质速度。与CK组相比,GE-AT组复配保鲜液可将牛肉的货架期延长4~5d,且GE-AT复配保鲜液处理组优于单独AT保鲜液处理效果,且0.50%GE-AT复配保鲜液保鲜效果最佳。To investigate the effects of ginger extract(GE)and astaxanthin(AT)compound fresh-keeping liquid on the quality and shelf life of beef stored at 4±1℃ for 14 days.The experiment was randomly divided into five groups:CK group,AT group,0.25% GE-AT group,0.50% GE-AT group and 0.75% GE-AT group,and their fresh-keeping effects were evaluated in terms of sensory,physical and chemical indicators,and microorganisms.The study showed that the sensory score,color and other indicators of the preservative liquid treatment group were significantly better than those of the CK group,and the GE-AT composite coating could significantly delay the increase in the pH value,juice loss rate,TBARS value,TVB-N value and the increase of the total number of colonies of chilled fresh beef,which could effectively inhibit the growth and reproduction of microorganisms,thereby reducing the speed of beef spoilage.Compared with the CK group,the compound fresh-keeping liquid in GE-AT group could extend the shelf life of beef by 4~5d,and the GE-AT compound fresh-keeping liquid treatment group was better than the single AT fresh-keeping liquid treatment,and 0.50% GE-AT compound fresh-keeping liquid has the optimal fresh-keeping effect.

关 键 词：生姜提取物 虾青素 牛肉 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.1[轻工技术与工程—食品科学与工程]