天然保鲜剂与冰温保鲜协同对牛肉保鲜效果的研究

本文以牛肉为研究对象,进行了0~4 ℃冷藏、冰温保鲜及两者分别与天然保鲜剂(0.10%茶多酚+1.00%壳聚糖+0.08%乳酸链球菌素)结合等4种保鲜方式对牛肉保鲜效果的比较研究,分别测定牛肉贮藏第1、3、5、7、9、11、13、15、17 d的菌落总数、挥发性盐基氮含量(TVB-N值)、吊挂损失率及感官特性等指标。结果表明:冰温保鲜效果明显优于冷藏保鲜,可使牛肉的货架期由5 d延长至7 d。天然保鲜剂与冰温保鲜、冷藏保鲜均有很好的协同作用;天然保鲜剂与冰温保鲜结合对牛肉保鲜效果最优,在第15 d时牛肉菌落总数对数值为4.96,TVB-N值为14.66 mg/100 g,吊挂损失率小于0.37%,总体可接受性评分为56.70,显著优于其他处理组(p<0.05),可将牛肉货架期延长至15 d。

Study on the Collective Preservation Effect of Natural Antistaling Agent and Ice-temperature Preservation on Beef

In this study, raw beef was chosen as the research object to compare the preservation effect on beef of four kinds preservation methods, including 0~4℃ cold storage, ice-temperature preservation and these two ways combined with natural preservative agents (containing 0.10% tea polyphenol+1.00% chitosan+0.08%nisin) respectively. Total bacterial counts, total volatile base-nitrogen (TVB-N), hanging loss rate and sensory characteristics on beef were measured during storage on the 1, 3, 5, 7, 9, 11, 13, 15 and 17 d respectively. The results showed that the preservative effect of ice-temperature preservation method was better than cold storage preservation, extending the shelf life of beef from 5 d to 7 d. Both combining natural preservative agent with ice-temperature and cold preservation had good synergistic effect. The former was the most optimal preservative method, which not only would not affect the sensory properties of beef, but also effectively delayed the deterioration of sensory characteristics, extending the shelf life of beef to 15 d. On the 15th d, total bacterial counts and TVB-N value of beef was 4.96 (log CFU/g) and 14.66 mg/100 g, resulting in the hanging loss rate less than 0.37%. The overall acceptability score was 56.70, significantly higher than other groups (p<0.05).