基于清洁标签理念的保鲜配料在卤牛肉中的应用——以乳清发酵粉为例  

Application of preservation ingredients based on clean label concept in stewed beef——take whey ferment powder for example

作　　者：刘锞琳 王钊 胡晴 许龙 胡梅 余小领 马长明 LIU Kelin;WANG Zhao;HU Qing;XU Long;HU Mei;YU Xiaoling;MA Changming

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南麦瑞克食品科技有限公司,河南郑州450018

出　　处：《肉类工业》2022年第10期43-49,共7页Meat Industry

基　　金：河南省重点研发与推广专项(222102110097);河南农业大学青年英才基金(30501048);河南麦瑞克食品科技有限公司横向合作项目(30802122)。

摘　　要：随着人们对健康饮食知识的重视,具有清洁标签理念的天然、无添加产品逐渐成为广大消费者的首选。从清洁标签的背景及定义、肉制品研发、保鲜配料在肉品中的应用这三个方面进行综述,主要阐述清洁标签的保鲜配料如何与肉品之间进行关联应用。以乳清发酵粉为例,通过不同乳清发酵粉的添加量,考察对卤牛肉感官评分、pH值、菌落总数、大肠菌群的影响。研究结果表明:在本试验条件下,贮藏7d时,处理组的感官评分及pH与对照组相比,无显著差异;0.5%乳清发酵粉添加量的抑菌性较好,贮藏14d时卤牛肉中的菌落总数为4.36log(CFU/g),大肠菌群并未检出,且显著低于0.1%、0.3%乳清发酵粉添加量及对照组,在冷藏条件下(4℃),可使卤牛肉保存14d。因此,乳清发酵粉对卤牛肉具有较好的抑菌保鲜效果,同时还可有效延长其保质期。本研究以期为清洁标签肉制品的生产提供理论基础。With people's attention to healthy diet knowledge,natural and non-added products with clean label concept had gradually become the first choice for consumers.The background and definition of clean label,research and development of meat products,and the application of preservation ingredients in meat products were reviewed,and it was mainly expounded thathow preservation ingredients of clean label wererelated to the application of meat.Whey fermentation powder was taken as an example,the effects of different addition amount of whey fermentation powder on sensory score,pH value,totalnumber of colonies and total coliformofstewedbeef were investigated.The results showed that there was no significant difference in sensory score and pH value between the treatment group and the control group after 7 days of storage under the experimental conditions.The antibacterialactivitywasbetterwhen the addition amount of whey fermentation powder was 0.5%,and the total number ofcolonies in stewed beef was 4.36 log(CFU/g)after 14 days of storage,and total coliform was not detected,and it was significantly lower than that of 0.1%,0.3%whey ferment powder and control group,andthe stewed beef could be stored for 14 days under cold storage condition(4℃).Therefore,whey fermented powder had a good antibacterial andpreservation effect on stewed beef and it could effectively prolong its shelf life,and it provided a theoretical basis for theproduction of clean label meat products.

关 键 词：清洁标签 保鲜配料 卤牛肉 乳清发酵粉 抑菌性 保质期 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]