不同保鲜剂对冷却牛霖肉保鲜效果的研究  

Study on the Effects of Different Preservers on Preservation of Chilled Knuckle Meat

作　　者：顾伊榕 闫立婷 李双 张鸿儒 陈梦雨 陈湘宁[1] GU Yirong;YAN Liting;LI Shuang;ZHANG Hongru;CHEN Mengyu;CHEN Xiangning(Key Laboratory of Agricultural Product Processing and Quality Control(Co-construction by Ministry and Province),Ministry of Agriculture and Rural Affairs,Beijing University of Agriculture,Beijing 102206,China;Beijing Yanxi Yueshengzhai Moslem Food Co.,Ltd.,Beijing 101400,China;Beijing Huadu Sunlight Food Co.,Ltd.,Beijing 100088,China)

机构地区：[1]北京农学院农业农村部农产品加工与品质控制重点实验室(部省共建),北京102206 [2]北京雁栖月盛斋清真食品有限公司,北京101400 [3]北京华都阳光食品有限责任公司,北京100088

出　　处：《食品安全导刊》2023年第24期103-105,109,共4页China Food Safety Magazine

基　　金：首农食品集团自立科技项目“新业态下的大红门、月盛斋老字号肉制品品质提升技术研发与新产品创制”(SNSPKJ[2021]04)。

摘　　要：通过实验探究茶多酚、复合有机酸和环脂肽3种保鲜剂对冷却牛霖肉的保鲜效果,在贮藏期间对色差、挥发性盐基氮、菌落总数和感官评分等指标进行测定,以筛选对冷却牛霖肉有较好保鲜效果的保鲜剂。结果表明,在贮藏期间内,茶多酚组、复合有机酸组和环脂肽组的挥发性盐基氮含量和菌落总数低于对照组(无保鲜剂处理),色差和感官评价高于对照组。其中,第10天,环脂肽组a^(*)值为10.46,挥发性盐基氮含量为11.25 mg/100 g,菌落总数为5.87 lgCFU·g^(-1),均为最优;在感官评价方面,环脂肽组感官评分显著高于茶多酚组和复合有机酸组(P<0.05)。环脂肽对冷却牛霖肉具有较好的保鲜效果,可作为天然保鲜剂应用于冷却牛霖肉的贮藏。The effects of three preservatives,tea polyphenols,compound organic acids and cyclic lipopeptides,on the preservation of chilled beef knuckle meat were investigated,and the color difference,volatile base nitrogen,total number of colonies and sensory scores were measured during storage,so as to screen out a preservative with better preservation effect on chilled beef knuckle meat.The results showed that during storage,the volatile base nitrogen content and the total number of colonies in the tea polyphenol group,the compound organic acid group and the cyclic lipopeptide group were lower than those in the control group(without preservative treatment),and the color difference and sensory evaluation were higher than those in the control group.Among them,on the 10th day,the a^(*)value of the cyclic lipopeptide group was 10.46,the volatile base nitrogen content was 11.25 mg/100 g,and the total number of colonies was 5.87 lgCFU·g^(-1),which were the best;in terms of sensory evaluation,the sensory score of the cyclic lipopeptide group was significantly higher than that of the tea polyphenol group and the compound organic acid group(P<0.05).Cyclic lipopeptide has a good preservation effect on chilled beef knuckle meat and can be used as a natural preservative for the storage of chilled beef knuckle meat.

关 键 词：冷却牛霖肉 货架期 食品保鲜剂 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]