通过测定酱牛肉贮藏期间的pH、红度值、色素残留率,及酱牛肉进行感官评价,研究迷迭香、丁香和肉桂3种香辛料提取物单独使用及复配对酱牛肉的护色效果。结果表明:单一香辛料提取物护色后,酱牛肉的a*值、色素残留率和感官评分均高于对照组和市售护色剂组,迷迭香和肉桂的护色效果最为显著,丁香的护色效果次之;香辛料提取物复配后,护色效果较单一护色剂的好,其中迷迭香+肉桂+丁香和迷迭香+肉桂的护色效果相当,其次是迷迭香+丁香和肉桂+丁香。香辛料提取物具有保护酱卤肉制品颜色的潜在应用价值。

The pH,a*value,pigment retention rate and sensory evaluation were investigated to elucidate the protection effect of rosemary,clove and cinnamon extracts on the color of marinated beef. The results showed that the red value,pigment retention rate and sensory evaluation of the marinated beef with the color retention agent were higher than that of the control and the beef with commercial color retention agent. The color protection effect of the rosemary and cinnamon were better than that of clove. The color protection effects of the combined spices extracts were better than that of the single color retention agent. The rosemary + cinnamon + clove and rosemary + cinnamon displayed better color protection effect,followed by rosemary + clove and cinnamon + clove. The spices extracts possess the potential application ability to protect the color of the marinated meat.