食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 146 - 151

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026382

生产与科研应用

果胶-迷迭香精油复合膜协同冰温贮藏对牛肉保鲜的影响

  • 李维正 ,
  • 杨丽华 ,
  • 韩玲 ,
  • 余群力 ,
  • 郭宗林 ,
  • 林娟 ,
  • 张伟
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃康美现代农牧产业集团有限公司,甘肃 临夏,731500)
硕士研究生(韩玲教授为通讯作者,E-mail:hltgggyx@163.com)

收稿日期: 2020-12-06

  修回日期: 2020-12-25

  网络出版日期: 2021-11-18

基金资助

甘肃省高等学校产业支撑计划项目(2020C-18);甘肃省科技计划项目(20YF3NA016);国家自然科学基金项目(31771905);甘肃省科技重点研发计划(18YF1NA075)

收起

Effect of pectin-rosemary essential oil composite film cooperating with ice temperature storage in beef preservation

  • LI Weizheng ,
  • YANG Lihua ,
  • HAN Ling ,
  • YU Qunli ,
  • GUO Zonglin ,
  • LIN Juan ,
  • ZHANG Wei
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Kangmei Modern Agriculture and Animal Husbandry Industry Group Co.Ltd., Linxia 731500, China)

Received date: 2020-12-06

  Revised date: 2020-12-25

  Online published: 2021-11-18

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摘要

通过制备果胶-迷迭香精油复合膜,探究其协同冰温贮藏对牛肉的保鲜效果及货架期的影响。在4种贮藏条件下:冰温贮藏(-1.3 ℃,ice temperature storage,ITS)、冰温贮藏+1.5%复合膜(ice temperature storage & 1.5% composite film,1.5%ICF)、冰温贮藏+2.0%复合膜(2.0%ICF)、冰温贮藏+2.5%复合膜(2.5%ICF),对牛肉pH、色度、菌落总数、硫代巴比妥酸反应物(thiobarbituric acid reactive substances, TBARS)、挥发性盐基氮(total volatile base nitrogen, TVB-N)及感官指标进行测定。结果表明,果胶-迷迭香精油复合膜协同冰温贮藏较冰温贮藏可显著地减缓牛肉贮藏过程中pH,色度,菌落总数,TBARS,TVB-N的上升(P<0.05),且1.5%ICF对牛肉综合保鲜作用最好,感官得分在每个测定时间最高,可延长货架期至24 d。因此,果胶-迷迭香精油复合膜协同冰温贮藏能够有效延缓牛肉贮藏过程中的品质劣变,延长货架期。

关键词： 牛肉; 保鲜; 冰温贮藏; 复合膜; 果胶; 迷迭香

本文引用格式

李维正 , 杨丽华 , 韩玲 , 余群力 , 郭宗林 , 林娟 , 张伟 . 果胶-迷迭香精油复合膜协同冰温贮藏对牛肉保鲜的影响[J]. 食品与发酵工业, 2021 , 47(20) : 146 -151 . DOI: 10.13995/j.cnki.11-1802/ts.026382

Abstract

By preparing pectin-rosemary essential oil composite films, the effect of its synergistic ice-temperature storage on the preservation effect and shelf life of beef was explored. The pH, color, total bacteria, thiobarbituric acid reactive substances(TBARS), total volatile base nitrogen(TVB-N) and sensory score of beef were determined under 4 different storage conditions: ice temperature storage (-1.3 ℃, ITS); ice temperature storage & 1.5% composite film (1.5% ICF); ice temperature storage & 2.0% Composite film (2.0% ICF); ice temperature storage & 2.5% composite film (2.5% ICF). The results showed that the pectin-rosemary essential oil composite film combined with ice temperature storage significantly slowed down the increasing of pH, color, total bacteria, TBARS, TVB-N during the storage of beef than ice temperature storage (P<0.05), and 1.5% ICF had the best effect on the comprehensive preservation of beef. Meanwhile the sensory score was the highest at each measurement time point, which could prolong the shelf life to 24 days. Therefore, combing the pectin-rosemary essential oil composite film with ice temperature storage can effectively delay the quality deterioration and extend the shelf life of beef.

Key words： beef; preservation; ice temperature storage; composite film; pectin; rosemary essential

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