| 加脂牛肉在冷冻条件下贮藏特性的研究 |
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| 引用本文： | 孙贵宝,苗颖,马俪珍,黄宗海,王浩田.加脂牛肉在冷冻条件下贮藏特性的研究[J].农产品加工．学刊,2009(4). |
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| 作者姓名： | 孙贵宝 苗颖 马俪珍 黄宗海 王浩田 |
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| 作者单位： | 天津农学院,食品科学系,天津,300384;天津市农产品加工科学试验与成果转化基地,天津,300384 |
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| 基金项目： | 天津市科委星火计划项目 |
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| 摘 要： | 分别以人造肥牛肉(加脂牛肉)与未加脂牛肉作对照试验,通过测定其冷冻贮藏条件下的TVB-N值、TBARS值、汁液流失率、细菌总数、红度值a的变化,对其冷冻贮藏特性进行研究。结果表明,加脂牛肉在贮藏过程中,TVB-N值、TBARS值、汁液流水率随贮藏时间的延长不断增加,细菌总数基本不发生变化,红度值a稍有下降,与未加脂牛肉相比,各项指标差异不显著。试验表明加脂牛肉的冷冻贮藏品质与未加脂牛肉相比并未下降。
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| 关 键 词： | 牛肉 贮藏性 人造肥牛 冷冻 |
Study on Storeage Property of Artificial Beef in Freezing Room |
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| Sun Cuibao,Miao Ying,Ma Lizhen,Huang Zonghai,Wang Haotian.Study on Storeage Property of Artificial Beef in Freezing Room[J].Nongchanpin Jlagong.Xuekan,2009(4). |
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| Authors: | Sun Cuibao Miao Ying Ma Lizhen Huang Zonghai Wang Haotian |
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| Institution: | 1.Food Science Department;Tianjin Agricultural College;Tianjin 300384;China;2.Tianjin Agro-Food Science Experiment and Production Translating Base;China |
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| Abstract: | The artificial plump beef had been storaged in freezing room for 90 days.The storage property of the artificial beef during storage was studied.The results of the storage test of artificial plump beef indicated that the TVB-N value,TBARS value,and drip loss were increased along with storage,and the total bacteria were constant.The redness of the artificial plump beef decreased slightly during storage.By statistical analysis,the hygienic qulity of artificial plump beef wasn't damaged by the W/O beef fat. |
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| Keywords: | beef storage property artificial beef freeze |
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