大蒜提取物对冷鲜牛肉保鲜效果的研究  

Freshness Preservation Effect of Garlic Extract on Chilled Beef

作　　者：崔海燕[1] 牛选民 CUI Haiyan;NIU Xuanmin(Jiyuan Vocational and Technical College,Jiyuan 459000,China;Jiyuan Yangguang of Rabbit Technology Co.,Jiyuan 459000,China)

机构地区：[1]济源职业技术学院,河南济源459000 [2]济源市阳光兔业科技有限公司,河南济源459000

出　　处：《食品科技》2022年第5期159-164,共6页Food Science and Technology

基　　金：财政部和农业农村部:国家现代农业产业技术体系项目(CARS-43-G-8)。

摘　　要：目的:探索大蒜提取物对冷鲜牛肉保鲜的应用效果。方法:选取30块约100 g的冷鲜牛肉,随机分成5组,每组6块,其中3个试验组分别浸泡到1%、2%、4%的灭菌大蒜提取液中1 min,空白对照组浸泡到无菌水中1 min,阳性对照组浸泡到含有食品用溶菌酶的无菌水中1 min,取出后用筛网沥干水分,放入到密闭保鲜袋中0~4℃保存,于第0、3、7、10、14天在无菌操作台中取出牛肉进行pH值、肉色、硫代巴比妥酸(Thiobarbituric acid,TBA)、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)、菌落总数和感官品质评分的测定。结果:与空白对照组相比,大蒜提取物显著降低了储存第14天冷鲜牛肉的pH值(P<0.05),显著降低了储存第3~7天冷鲜牛肉b*值(P<0.05),显著降低了储存第7~10天冷鲜牛肉中TBA、TVB-N含量及菌落总数(P<0.05)。均以2%浓度的大蒜提取物效果最佳。结论:综上所述,2%浓度大蒜提取物对冷鲜牛肉储存期间的保鲜具有良好效果,与食品用溶菌酶保鲜剂的效果相当,可以作为天然保鲜剂在冷鲜牛肉储存中进行开发利用。Objective:The aim of this study was to explore the effect of garlic extract on the application of chilled beef preservation.Method:Thirty pieces of chilled beef weighing about 100 g were selected and randomly divided into 5 groups with 6 pieces in each group.Three test groups were immersed in 1%,2%and 4%garlic extract for 1 min,and the blank control group was immersed in sterile water for 1 min,the positive control group was immersed into sterile water containing lysozyme for 1 min,then drained with a sieve and stored in airtight plastic bags at 0~4℃.The beef was removed from the aseptic table on 0 d,3 d,7 d,10 d and 14 d for the determination of pH,meat color,TBA,TVB-N and total bacterial colony.Result:The results showed that,compared with the control group,garlic extract significantly reduced the pH of chilled beef at the 14 d of storage(P<0.05);significantly reduced the b*value of chilled beef at the 3~7 d of storage(P<0.05);and significantly reduced the TBA,TVB-N content and total bacterial colony in chilled beef at the 7~10 d of storage(P<0.05).All of them were most effective with 2%concentration of garlic extract.Conclusion:2%concentration of garlic extract has excellent effect on preservation of chilled beef during storage,it is comparable to the effect of lysozyme preservative for food and can be developed and utilized as a natural preservative in chilled beef storage.

关 键 词：大蒜提取物 冷鲜牛肉 保鲜 肉品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]