壳聚糖-刺玫果提取物复配涂膜对半干型风干牛肉贮藏品质的影响  

Effect of Chitosan-Rosa davurica Pall.Extract Composite Coating on Storage Quality of Semi-Dried Beef

作　　者：曾睿 汤艳凝 斯琴其木格 陆美霖 刘媛媛 张智勇 陈瑞娟 倪娜[1] ZENG Rui;TANG Yan-ning;SIQIN Qi-mu-ge;LU Mei-lin;LIU Yuan-yuan;ZHANG Zhi-yong;CHEN Rui-juan;NI Na(College of Life Sciences and Food Engineering,Inner Mongolia Minzu University,Tongliao 028006,China;Tongliao Institute of Agricultural and Animal Husbandry Sciences,Tongliao 028015,China;Market Supervision and Administration of Hongshan District,Chifeng City,Inner Mongolia,Chifeng 024099,China)

机构地区：[1]内蒙古民族大学生命科学与食品学院,内蒙古通辽028006 [2]通辽市农牧科学研究所,内蒙古通辽028015 [3]内蒙古赤峰市红山区市场监督管理局,内蒙古赤峰024099

出　　处：《中国调味品》2024年第5期24-30,共7页China Condiment

基　　金：内蒙古自治区自然科学基金项目(2022MS03064,2019BS03036);内蒙古自治区大学生创新创业训练计划项目(S202310136028,S202310136015);内蒙古自治区直属高校基本科研业务费在校优秀学生提升基本科研能力计划项目(GXKY22248)。

摘　　要：在25℃贮藏条件下,以未涂膜的半干型风干牛肉为对照组,用1.5%壳聚糖、0.5%、1.0%、1.5%刺玫果提取物和1.0%2,6-二叔丁基对甲酚(butylated hydroxytoluene,BHT)复配涂膜的半干型风干牛肉为处理组,利用水分含量、色度、过氧化值、pH值、硫代巴比妥酸反应物(thiobarbituric reactive substances,TBARS)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、菌落总数表征半干型风干牛肉在贮藏第0,3,6,9,12天时的品质变化。结果表明,与对照组相比,涂膜处理组均能较好地保持半干型风干牛肉的贮藏品质,其中1.5%刺玫果提取物复配壳聚糖涂膜显著优于其他涂膜(P<0.05),可减缓半干型风干牛肉色泽褐变和水分损失,有效抑制微生物生长以及过氧化值、TBARS值和TVB-N值的上升。Under the storage condition of 25℃,with the uncoated semi-dried beef as the control group,the semi-dried beef coated with 1.5%chitosan,0.5%,1.0%,1.5%Rosa davurica Pall.extracts and 1.0%butylated hydroxytoluene(BHT)as the treatment group,moisture content,chroma,peroxide value,pH value,thiobarbituric reactive substances(TBARS)value,total volatile basic nitrogen(TVB-N)value and total bacterial count are used to characterize the quality changes of semi-dried beef on the 0th,3rd,6th,9th,12th day of storage.The results show that compared with the control group,coating treatment groups could all keep the storage quality of semi-dried beef well.Among them,1.5%Rosa davurica Pall.extract-chitosan composite coating is significantly better than other coatings(P<0.05),which could slow down the color browning and water loss of semi-dried beef,effectively inhibit the growth of microorganisms and the rise of peroxide value,TBARS value and TVB-N value.

关 键 词：刺玫果 半干型风干牛肉 复配涂膜 贮藏品质 

分 类 号：TS205.9[轻工技术与工程—食品科学]