食品与发酵工业 >

2024 , Vol. 50 >Issue 22: 214 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037913

研究报告

不同保鲜剂对藏羊肉煮制品品质的影响

  • 吴瑞琛 ,
  • 韩丽娟 ,
  • 马娜娜 ,
  • 孙胜男 ,
  • 院珍珍 ,
  • 桂林生 ,
  • 侯生珍 ,
  • 王志有 ,
  • 杨葆春
展开
  • (青海大学 农牧学院,青海 西宁,810016)
第一作者:硕士研究生(韩丽娟副教授为通信作者,E-mail:hlj88105@163.com)

收稿日期: 2023-11-10

  修回日期: 2024-01-26

  网络出版日期: 2024-12-17

基金资助

青海省科技厅重点研发项目(2022-NK-169,2022-NK-169-4)

收起

Effects of different antioxidants on quality of Tibetan sheep products

  • WU Ruichen ,
  • HAN Lijuan ,
  • MA Nana ,
  • SUN Shengnan ,
  • YUAN Zhenzhen ,
  • GUI Linsheng ,
  • HOU Shengzhen ,
  • WANG Zhiyou ,
  • YANG Baochun
Expand
  • (College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)

Received date: 2023-11-10

  Revised date: 2024-01-26

  Online published: 2024-12-17

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摘要

为研究不同浓度水平下3种保鲜剂(溶菌酶、茶多酚、甘草抗氧化物)对真空包装藏羊肉煮制品货架期的影响,以藏羊肉煮制品为原料,分别使用溶菌酶、茶多酚、甘草抗氧化物进行处理,然后在4 ℃条件下进行贮藏;测定了贮藏期间藏羊肉煮制品的食用品质、理化性质、营养品质及挥发性风味物质,以综合分析确定最佳的保鲜剂。结果表明,随着冷藏时间的延长(63 d),使用0.4%(质量分数)溶菌酶保鲜的藏羊肉煮制品的菌落总数增长最小(P<0.05),可溶性蛋白含量和水分含量损失最小(P<0.05),色度维持较好,氨基酸和脂肪酸含量丰富(P<0.05),不良风味物质含量低(P<0.05)。0.25%茶多酚保鲜的藏羊肉煮制品氨基酸含量较为丰富,而鲜味氨基酸含量较高(P<0.05)。0.15%(质量分数)甘草抗氧化物保鲜的藏羊肉煮制品多不饱和脂肪酸含量高(P<0.05)。综合分析,3种天然保鲜剂均可将藏羊肉煮制品的货架期延长至63 d以上,使用0.4%(质量分数)溶菌酶保鲜效果最好,能更有效地延缓煮制羊肉的腐败变质。

关键词： 藏羊肉煮制品; 天然保鲜剂; 风味物质; 营养品质

本文引用格式

吴瑞琛 , 韩丽娟 , 马娜娜 , 孙胜男 , 院珍珍 , 桂林生 , 侯生珍 , 王志有 , 杨葆春 . 不同保鲜剂对藏羊肉煮制品品质的影响[J]. 食品与发酵工业, 2024 , 50(22) : 214 -225 . DOI: 10.13995/j.cnki.11-1802/ts.037913

Abstract

To investigate the effects of three preservatives (lysozyme, tea polyphenols, and licorice antioxidants) at different concentrations on the shelf life of vacuum-packaged cooked Tibetan sheep meat, Tibetan sheep cooked products were treated with lysozyme, tea polyphenols, and licorice antioxidants, respectively, and stored at 4 ℃.The edible quality, physicochemical properties, nutritional quality, and volatile flavor substances of the Tibetan sheep cooked products were measured during storage to determine the optimal preservative.Results showed that as the refrigeration time increased (63 days), the total bacterial count of Tibetan sheep cooked products preserved with 0.4% lysozyme increased the least (P<0.05), with the least loss of soluble protein content and moisture content (P<0.05).The color was well maintained, and the amino acid and fatty acid contents were abundant (P<0.05), with low levels of undesirable flavor substances (P<0.05).Tibetan sheep cooked products preserved with 0.25% tea polyphenols had a relatively abundant amino acid content and high umami amino acid content (P<0.05).Tibetan sheep cooked products preserved with 0.15% licorice antioxidants had a high content of polyunsaturated fatty acids (P<0.05).Based on comprehensive analysis, all three natural preservatives can extend the shelf life of Tibetan sheep cooked products to more than 63 days.Among them, the 0.4% lysozyme preserved products exhibited the best preservation effect, effectively delaying the decay and deterioration of cooked sheep meat.

Key words： Tibetan sheep cooked products; natural preservative; flavor matter; nutritional quality

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