生姜提取物-花椒精油复合抗菌液对冷鲜羊肉保鲜效果的研究  

Effect of Ginger Extract-Zanthoxylum Essential Oil Composite Antimicrobial Liquid on Preservation of Chilled Mutton

作　　者：阮雁春 陈翰玄 陈礼福 彭旭东 RUAN Yanchun;CHEN Hanxuan;CHEN Lifu;PENG Xudong(College of Cuisine Science and Technology,Jiangsu Vocational College of Tourism,Yangzhou 225100,China;Applied Technology School,Jiangsu Ocean University,Lianyungang 222006,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225100 [2]江苏海洋大学应用技术学院,江苏连云港222006

出　　处：《食品科技》2024年第2期111-120,共10页Food Science and Technology

基　　金：四川省社会科学重点研究基地川菜发展研究中心项目(CC20Z16)。

摘　　要：文章探讨生姜提取物(Ginger Extract,GE)和花椒精油(Zanthoxylum essential oil,ZEO)复合抗菌液对(4±1)℃冷藏条件下贮藏18 d羊肉品质的影响,以新鲜度指标、脂质氧化指标、蛋白氧化指标等评价其保鲜效果。研究表明:与CK组相比,GE组、ZEO组和GE-ZEO复合抗菌液处理组均能够显著降低冷鲜羊肉在贮藏过程中挥发性盐基氮(Total volatile basic nitrogen,TVB-N)值和pH值,减缓a^(*)值、汁液损失率以及剪切力的下降,使冷鲜羊肉呈现良好的色泽和感官品质,且有效抑制了贮藏过程中微生物的生长繁殖,减缓脂肪氧化以及蛋白质的降解,从而延缓了羊肉腐败变质,使其货架期得以延长。其中,GE-ZEO复合抗菌液处理组保鲜效果更好,表明复合抗菌液对冷鲜羊肉具有很好的防腐保鲜效果。因此,GE和ZEO在羊肉贮藏保鲜中具有潜在的应用价值,有望为冷鲜羊肉提供安全、合理的保鲜技术支持。The paper investigated the influence of antimicrobial composite of ginger extract(GE)and Zanthoxylum essential oil(ZEO) on the quality of mutton stored for 18 d at(4±1)℃ refrigerated conditions.The freshness index,lipid oxidation index and protein oxidation index were used to evaluate the preservation effect.The study showed that compared with the CK group,the GE group,the ZEO group and the GE-ZEO composite antimicrobial liquid treatment group significantly reduced the total volatile basic nitrogen(TVB-N) value,pH value of the chilled mutton in the storage process,slow down the decline of the a^(*) value,the rate of loss of juice,and the shear force,so as to make the chilled mutton present a good color and organoleptic quality,and effectively inhibit the growth and reproduction of microorganisms in the storage process,slow down the oxidation of fat and protein degradation,thus delaying the freshness and quality of the chilled mutton,they also effectively inhibited the growth and multiplication of microorganisms during the storage process,slowed down fat oxidation and protein degradation,thus slowing down the deterioration of mutton and prolonging its shelf life.Among them,the GE-ZEO composite antimicrobial liquid treatment group exhibited better preservation effect,indicating that the composite antimicrobial liquid has a very good anticorrosion and preservation effect on chilled mutton.Overall,GE and ZEO have potential application value in mutton storage and preservation,aiming to provide safe and reasonable technical support for preservation of chilled mutton.

关 键 词：生姜提取物 花椒精油 保鲜 冷鲜羊肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]