两种不同保鲜剂处理对羊肉储藏品质的影响  

Effect of Two Different Preservative Treatments on the Storage Quality of Lamb

作　　者：卢晓辉 张娜[2] 文雪娇 王世通 赵龙 董成虎 项文诚 LU Xiao-hui;ZHANG Na;WEN Xue-jiao;WANG Shi-tong;ZHAO Long;DONG Cheng-hu;XIANG Wen-cheng(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Institute of Agricultural Products Preservation and Processing Technology(National Engineering Technology Research Center for Preservation of Agriculture Product(Tianjin)),Tianjin Academy of Agricultural Sciences,Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Ministry of Agriculture of the People’s Republic of China,Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;Tianjin Wuqing District Planting Development Service Center,Tianjin 301799,China;Erdos Lushi Bao Lamb Food Limited Liability Company,Ordos 017000,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津市农业科学院农产品保鲜与加工技术研究所(国家农产品保鲜工程技术研究中心(天津)),农业农村部农产品贮藏保鲜重点实验室,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]天津市武清区种植业发展服务中心,天津301799 [4]鄂尔多斯市绿食保山羊食品有限公司,内蒙古鄂尔多斯017000

出　　处：《保鲜与加工》2023年第5期1-8,共8页Storage and Process

基　　金：十三五重点研发(2018YFF0213605-2);天津市林果现代产业技术体系创新团队(ITTHRS2021000);天津市农业科学院青年创新基金(202009,2021001);农业农村部农产品贮藏保鲜重点实验室开放基金(Kf2020001,Kf2020003,Kf2020005,Kf2020006,Kf2021001);天津市武清区科技计划项目(WQKJ202026);中央引导地方科技发展资金优秀农业科技特派员项目(22ZYCGSN00170)。

摘　　要：以鄂尔多斯白山羊肉为试材,探究不同质量浓度抗菌保鲜剂ε-聚赖氨酸(0.10、0.15、0.20 g/L)以及乳酸链球菌素(0.1、0.2、0.4 g/L)处理对4℃条件下羊肉储藏品质的影响。结果表明:采用不同质量浓度的ε-聚赖氨酸进行处理时,在储藏前期,0.20 g/L处理组的保鲜效果较好,其高铁肌红蛋白较低,感官评分较高;在储藏后期,0.15 g/L处理组各项指标的储藏效果优于其他浓度处理组,其硬度平均值波动较稳定,同时维持肉品色泽及感官品质。采用不同质量浓度的乳酸链球菌素进行处理时,0.2 g/L的处理较其他浓度处理能够抑制高铁肌红蛋白含量的升高,维持肌肉硬度,延缓肌肉持水力的降低,维持较高的亮度值,且在储藏21 d后未腐败变质,与空白组相比能够有效延长羊肉的货架期约7 d。The effects of different concentrations of the antimicrobial preservativeε-polylysine(0.10,0.15,0.20 g/L)and lactic acid streptococcin(0.1,0.2,0.4 g/L)on the quality of lamb stored at 4℃were investigated using Erdos white goat meat as test material.The results showed that,when treated with different concentrations ofε-polylysine,the freshness of the 0.20 g/L treatment group was better in the early stage of storage,with lower high iron myoglobin and higher sensory scores;in the late stage of storage,the 0.15 g/L treatment group had better storage performance than the other concentration groups,with stable fluctuations in mean hardness,while maintaining meat colour and sensory qual⁃ity,and the storage effects were better than the other concentrations.When treated with different concentrations of ni⁃sin,the treatment group with 0.2 g/L was able to inhibit the increase of high iron myoglobin,maintain muscle hardness,delay the decrease of muscle water holding capacity,maintain high brightness values and not spoil after 21 days of stor⁃age.It was also able to extend the shelf life of the lamb by approximately 7 d compared to the black group.

关 键 词：羊肉 Ε-聚赖氨酸 乳酸链球菌素 储藏保鲜 

分 类 号：TS205.9[轻工技术与工程—食品科学]