为取代化学保鲜剂,研究复合天然保鲜剂对冷却羊肉的保鲜效果。以壳聚糖、茶多酚、纳他霉素以及香辛料(百里香和丁香)4种天然保鲜剂作为复合保鲜剂的基本成分,采用牛津杯法对天然保鲜剂的抑菌效果进行探索,并通过响应面分析法,确定复合保鲜剂的最佳配方。使用此配方复合保鲜剂对冷却羊肉进行涂抹处理,并设置对照组,测定菌落总数、挥发性盐基氮(TVB-N值)、pH、汁液流失率、蒸煮损失率、剪切力、色泽(L*、a*、b*、c*、h°)等指标。结果显示,最佳配方为壳聚糖0.18%、茶多酚0.28%、纳他霉素0.04%、香辛料4.44%。分析理化指标可知,复合保鲜剂可使冷却羊肉的货架期延长至15 d以上,且对冷却羊肉的品质产生有利影响。复合保鲜剂对冷却羊肉的保鲜效果显著,可为冷却羊肉复合天然保鲜剂的开发及生产应用提供技术参考和依据。
This paper aims to study the preservation effect of compound natural preservatives on cooling mutton, in order to replace the use of traditional chemical preservatives in cooling mutton preservation. Four natural preservatives of chitosan, tea polyphenol, natamycin and spices (thyme and clove) were used as the basic components of the composite preservative. The antibacterial effect of natural preservatives was explored by the Oxford cup method and passed. And through the response surface analysis method, determine the best formula of the composite preservative. The chilled mutton was smeared with this formula composite preservative, and a control group was set up to determine the total number of colonies, volatile base nitrogen (TVB-N value), pH, juice loss rate, cooking loss rate, shear force, color (L*, a*, b*, c*, h°) and other indicators. The results indicated that the optimal formula was 0.18% chitosan, 0.28% tea polyphenol, 0.04% natamycin, and 4.44% spice. Analysis of physical and chemical indicators shows that the composite preservative can extend the shelf life of the chilled mutton to more than 15d, and has a favorable effect on the quality of the chilled mutton. Overall, the composite preservative has a significant effect on the preservation of mutton, which can provide technical reference and basis for the development and production of cooled mutton composite natural preservative.
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