天然防腐剂与冷却牛肉保鲜相关特性的研究

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。

Relationship Between Natural Preservatives and Cooling Storage Characteristics of Beef

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.