文章摘要
董文丽,巩雪,常江.复合生物保鲜剂对冷鲜牛肉的保鲜效果研究[J].包装工程,2020,41(3):13-20.
DONG Wen-li,GONG Xue,CHANG Jiang.Quality Change of Chilled Beef under the Action of Compound Biological Preservative[J].Packaging Engineering,2020,41(3):13-20.
复合生物保鲜剂对冷鲜牛肉的保鲜效果研究
Quality Change of Chilled Beef under the Action of Compound Biological Preservative
投稿时间:2019-08-29  修订日期:2020-02-10
DOI:10.19554/j.cnki.1001-3563.2020.03.003
中文关键词: 冷鲜牛肉  生物保鲜剂  保鲜  品质
英文关键词: cold fresh beef  biological preservative  fresh keeping  quality
基金项目:哈尔滨商业大学校级科研项目(17XN067)
作者单位
董文丽 哈尔滨商业大学哈尔滨 150028 
巩雪 哈尔滨商业大学哈尔滨 150028 
常江 哈尔滨商业大学哈尔滨 150028 
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中文摘要:
      目的 为了延长冷鲜牛肉的货架期,提高冷鲜牛肉贮藏期间的品质,研究复合生物保鲜剂的保鲜效果。方法 利用多种生物保鲜剂对冷鲜牛肉进行处理,并在室温下进行贮藏,每隔3 d对冷鲜牛肉的含水量、pH和TVB-N值进行测定,并根据单因素实验所得结果,选择效果明显的保鲜剂按照一定比例组成复合生物保鲜剂,对冷鲜牛肉进行处理,并检验其保鲜效果。结果 生物保鲜剂处理后的冷鲜牛肉的储存期和品质均较未处理的试样有明显提升,其中壳聚糖、茶多酚和溶菌酶的保鲜效果更明显,因此,选择这3种保鲜剂作为复合保鲜剂对冷鲜牛肉进行处理,在4 ℃条件下贮藏,并在第6天对其挥发性盐基氮进行了测定,分析结果表明,当壳聚糖、茶多酚和溶菌酶的质量分数分别为5%,1%,3%时,冷鲜牛肉的TVB-N取极小值59.2 mg/kg,仍然保持比较新鲜的状态。结论 复合生物保鲜剂对冷鲜牛肉具有比较明显的保鲜作用,能够有效地延长肉品的货架期。
英文摘要:
      The paper aims to research the fresh keeping effect of compound biological preservative to prolong the shelf life of cold fresh beef and improve its quality during storage. Cold fresh beef was treated with various biological preservatives and stored at room temperature. The moisture content, pH and TVB-N of cold fresh beef were determined every 3 days. According to the results of single factor experiment, the fresh-keeping agent with obvious effect was selected to form compound biological preservative according to a certain proportion, and the fresh beef was treated to test its fresh-keeping effect. The storage period and quality of cold fresh beef treated with biological preservative were significantly higher than those of untreated samples, and the preservation effect of chitosan, tea polyphenols and lysozyme was more obvious. Therefore, these three preservatives were selected as compound preservatives to treat cold fresh beef, stored at 4 ℃. Its volatile base nitrogen was determined on the 6th day. When the mass fraction of tea polyphenols and lysozyme was 5%, 1% and 3%, the minimum TVB-N of chilled beef was 59.2 mg/kg, which remained fresh. The composite biological preservative has obvious fresh-keeping effect on the cold fresh beef, and can effectively prolong the shelf life of the meat product.
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