肉桂精油处理结合真空包装对冷鲜牛肉的保鲜作用  

Effect of Cinnamon Essential Oil Combined with Vacuum Packaging on Quality of Chilled Beef

作　　者：刘晓丽[1] 吴乐萍 杨霞芳 吴克刚[1] LIU Xiaoli;WU Leping;YANG Xiafang;WU Kegang(Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,Guangdong,China)

机构地区：[1]广东工业大学轻工化工学院,广东广州510006

出　　处：《食品研究与开发》2024年第15期93-99,共7页Food Research and Development

摘　　要：为探究肉桂精油对冷鲜牛肉的保鲜效果,用不同浓度的肉桂精油溶液浸泡牛肉并真空包装后于4℃下贮藏20 d,以菌落总数、挥发性盐基氮值、硫代巴比妥酸值、pH值以及感官评分为指标,测定肉桂精油对冷鲜牛肉的保鲜效果,同时考察牛肉中肉桂醛含量变化和精油对牛肉适口性的影响。结果表明,肉桂精油处理结合真空包装对冷鲜牛肉有显著保鲜作用,且浓度越大保鲜效果越好,1.2%肉桂精油处理后的牛肉在第20天各项指标仍在标准范围内。牛肉的菌落总数、挥发性盐基氮值和pH值的增长速度均得到控制,脂质过氧化程度得到延缓。肉桂醛含量对冷鲜牛肉适口性影响结果表明,经过1.2%肉桂精油保鲜的牛肉中,肉桂醛含量仅为0.09 mL/kg,并不影响牛肉的口感。因此,肉桂精油结合真空包装对鲜牛肉具有很好的保鲜效果,且不会影响牛肉的适口性。To investigate the preservative effect of cinnamon essential oil on chilled beef,this paper socked beef in cinnamon essential oil solutions of different concentrations and then stored it at 4℃for 20 d after vacuum-packaging.The preservative effect of cinnamon essential oil on chilled beef was determined using indicators such as the total bacterial count,volatile base nitrogen,thiobarbituric acid value,pH value and sensory score.The changes in cinnamaldehyde content in the beef and the influence of the essential oil on the palatability of the beef were also examined.The results showed that the treatment of cinnamon essential oil combined with vacuum packaging had a significant preservative effect on chilled beef.As the concentration was higher,the preservation effect was better.The beef treated with 1.2%cinnamon essential oil still met the standard for all indicators on the 20 d.The growth rates of the total bacterial count,volatile base nitrogen,and pH value of the beef were controlled,and the degree of lipid peroxidation was delayed.The results of the influence of cinnamaldehyde content on the palatability of chilled beef showed that the beef treated with 1.2%cinnamon essential oil had a cinnamaldehyde content of only 0.09 mL/kg,which did not affect the taste of the beef.The combination of cinnamon essential oil and vacuum packaging has a good preservative effect on chilled beef and does not affect its palatability.

关 键 词：肉桂精油 牛肉 保鲜 真空包装 低温贮藏 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]