| 天然防腐剂与冷却牛肉保鲜相关特性的研究 |
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| 引用本文： | 张嫚,周光宏,徐幸莲.天然防腐剂与冷却牛肉保鲜相关特性的研究[J].中国牛业科学,2005,31(1):18-22. |
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| 作者姓名： | 张嫚 周光宏 徐幸莲 |
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| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,南京,210095;南京农业大学农业部农畜产品加工与质量控制重点开放实验室,南京,210095;南京农业大学农业部农畜产品加工与质量控制重点开放实验室,南京,210095 |
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| 摘 要： | 在冷却牛肉中添加茶多酚、L-抗坏血酸、BHT测定冷却牛肉贮藏期间脂肪氧化的变化(TBARS值)。结果显示0.2%的茶多酚抗氧化效果最佳,其次为BHT,L-抗坏血酸抗氧化能力最差。0.1%、0.2%、0.3%的茶多酚0.5%、1.0%、1.5%的壳聚糖、0.05%、0.1%、0.15%、0.2%的山梨酸钾抑菌实验表明,各浓度的茶多酚、壳聚糖对冷却肉中的主要腐败菌(金黄色葡萄球菌G 、大肠杆菌G-,荧光假单胞杆菌G-、干酪乳杆菌G 、植物乳杆菌G )具有理想的抑制作用,并且可以联合应用。
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| 关 键 词： | 冷却牛肉 抗氧化 防腐剂 抑菌 |
| 文章编号： | 1001-9111(2005)01-0018-05 |
| 修稿时间： | 2004年8月26日 |
Relationship Between Natural Preservatives and Cooling Storage Characteristics of Beef |
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| ZHANG Man,ZHOU Guang-hong,XU Xing-lian.Relationship Between Natural Preservatives and Cooling Storage Characteristics of Beef[J].China Cattle Science,2005,31(1):18-22. |
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| Authors: | ZHANG Man ZHOU Guang-hong XU Xing-lian |
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| Abstract: | The changes of fat oxidation have been examined during storage of cooled beef after adding tea polyphenol, L-ascorbic acid and BHT in it. The results showed that anti-oxidation effect of tea polyphenol was the best, BHT next, and L-ascorbic acid the worst. The experiments with 0.1%, 0.2% and 0.3% of tea polyphenol, 0.5%, 1.0% and 1.5% of shell polysaccharide and 0.05%, 0.1%, 0.15% and 0.2% of potassium sorbate revealed that all groups of tea polyphenol and shell polysaccharide had an ideal inhibited effect on spoilage organisms (Staphylococcus aureus G~ , E. coli G~-, Fluorescence Pseudomonas G~-, Ccheese Llactobacillus G~ , Pplant Lactobacillus G~ ) and can be combined to use. |
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| Keywords: | Cooled beef Anti-oxidation Preservative Inhibition |
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