摘要
采用黄芩、连翘、丁香和肉桂乙醇提取液制成天然复配保鲜剂,研究了保鲜剂与气调包装对冷却牛肉的协同保鲜效果。各处理组菌落总数、乳酸菌数显著低于对照组(p<0.05),第28天时对数值均小于5;CO和低氧处理组假单胞菌数在第28天时对数值均小于5;各处理组TVB-N值显著低于对照组(p<0.05)。结果表明,复配天然保鲜剂与气调包装对冷却牛肉具有较好的协同保鲜效果,产品货架期得到明显延长。
The compound natural preservative was made with ethanol- extracts of scutellaria,forsythia,clove and cinnamon. The synergistic preservation effect of preservatives and modified atmosphere packaging on chilled beef was studied. The total bacterial count and lactic acid bacteria count of the each treatment group were significantly lower than the controls（ p 0. 05）,and the logarithm values in the28 th day were all less than 5. The logarithm values of pseudomonas in the CO and hypoxia treatment group in the 28 th day were all less than 5. The TVB- N values of the each treatment group were significantly lower than the controls（ p 0. 05）. The results showed： the compound natural preservative and modified atmosphere packaging had a better synergistic preservation effect on chilled beef,and the shelf life of the products was obviously extended.
出处
《肉类工业》
2016年第9期26-30,共5页
Meat Industry
基金
河南省科技攻关项目(142102210439)
河南牧业经济学院科技创新团队(HUAHE2015010)
关键词
保鲜剂
气调包装
冷却牛肉
保鲜
preservative
modified atmosphere packaging
chilled beef
preservation
