摘要
以牛肉的颜色指标(L*值和a*值)、pH、剪切力、蒸煮损失率、菌落总数、总挥发性碱性氮(TVB-N)含量和硫代巴比妥酸反应物(TBARS)含量为评价指标,探究了冷藏、冰温贮藏、添加牧豆叶提取物-茶多酚复配液的冷藏和冰温贮藏对牛肉保鲜品质的影响。结果表明:牧豆叶提取物-茶多酚复配液和冰温保鲜相结合的保鲜效果优于其他组,且可延长牛肉的货架期。
Taking color index(L*value and a*value),pH,shear force,cooking loss rate,total number of colonies,total volatile basic nitrogen(TVB-N)content and thiobarbituric acid reactant(TBARS)content of beef as evaluation indexes,the effects of cold storage,ice temperature storage,and cold storage and ice temperature storage adding Prosopis juliflora leaf extractand tea polyphenols compound solution on fresh-keeping quality of beef were studied.The results showed that the fresh-keeping effect of Prosopis juliflora leaf extract and tea polyphenols compound solution combined with ice temperature preservation was better than other groups,and could prolong the shelf life of beef.
作者
白晓州
BAI Xiao-zhou(Culinary Food College,Zhengzhou Vocational College of Tourism,Zhengzhou 451460,Henan,China)
出处
《粮食与油脂》
北大核心
2023年第8期73-77,共5页
Cereals & Oils
关键词
牧豆叶
茶多酚
复配液
冰温保鲜
牛肉
Prosopis juliflora leaf
tea polyphenol
compound solution
ice temperature preservation
beef
