摘要
以新鲜牛肉作为原料,探索外源谷胱甘肽结合CO和O_3预处理对8℃冷藏牛肉色度、挥发性盐基氮(TVB-N值)、p H值、硫代巴比妥酸(TBA值)、菌落总数(APC)的影响。结果表明:经95%CO+5%O_3气体共同作用牛肉的APC相比对照组CK下降1.02 lg(CFU/g),a*值(红度值)上升4.28。经100 mg/L谷胱甘肽和混合气体处理的牛肉在冷藏末期(第13天)肉样的红度值a*,TVB-N,TBA和APC分别为10.97,23.80 mg/100 g,0.63mg/kg和6.28 lg(CFU/g),显著优于未处理组和混合气体组(P<0.05)。对比混合气体组和未处理组,100 mg/L谷胱甘肽联合混合气体处理组牛肉的货架期分别延长了3 d和9 d。谷胱甘肽和混合气体联合处理能有效减少牛肉起始菌落总数并抑制后期微生物的繁殖,外源谷胱甘肽则降低CO和O_3混合气体处理对牛肉造成的脂肪氧化。
The effect of exogenous glutathione with the mixture gases of carbon monoxide（CO） and ozone（O3） on the quality of chilled beef was studied. The color, total volatile basic nitrogen（TVB-N value）, thiobarbituric acid（TBA value）, p H and the aerobic plate count（APC） were observed. The results showed that, compared with controlled group,the APC of the beef pretreated by carbon monoxide and ozone（95 ∶ 5 V/V） decreased by 1.02 lg（CFU/g） and the a＊value increased by 4.28. The beef treated with 100 mg/L glutathione and mixture gases showed better quality than control and mixed gases treatment groups, the a＊value, TVB-N value, TBA value and aerobic plate count was 10.97, 23.80 mg/100 g, 0.63 mg/kg, and 6.28 lg（CFU/g）, respectively. Compared with mixture gases and control groups, the shelf life of beef treated with 100 mg/L glutathione and mixture prolonged 3 d and 9 d, respectively. It indicated that the mixed gas could reduce the aerobic plate count and inhibited the reproduction of microbe effectively. Glutathione could reduce the fat oxidation rate of beef resulted from the mixed gas.
作者
吕飞
沈珂晶
魏倩倩
丁玉庭
Lu Fei, Shen Kejing, Wei Qianqian, Ding Yuting(Ocean College, Zhejiang University of Technology, Hangzhou 31001)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第3期188-195,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31301579)
浙江重大科技专项重点农业项目(2015C02038)
中国博士后科学基金面上资助项目(2016M601968)
