【摘要】 研究脂质(硬脂酸、棕榈酸、巴西棕榈蜡和三乙酸甘油脂)与大豆分离蛋白制成的可食性涂层对冷却牛肉品质的影响。考察冷却牛肉在4℃下贮藏108h过程中失重率、颜色、pH值、硫代巴比妥酸值和感官特性的变化。结果表明冷却牛肉在4℃贮藏时的货架期小于108h,而且在4℃贮藏84h后,不同大豆分离蛋白-脂质涂层的优点不同。其中,三乙酸甘油酯蛋白涂层不仅延缓冷却牛肉的氧化,而且有效维持其感官特性,对维持冷却牛肉品质和延长期货架期效果最佳。更多还原

【Abstract】 Effects of lipid(stearic acid,palmitic acid,carnauba wax and glycerol triacetate) and soy protein isolate coating on qualities of chilled beef were evaluated.Specifically,the effect of coating on the weight loss,color,pH value,TBA value and sensory properties of chilled beef stored at 4 ℃ for 108 h were investigated.The results showed the shelf life of the chilled beef was shorter than 108 h.After the storage at 4 ℃ for 84 h,soy protein isolate coating containing glycerol triacetate not only delayed the lipid oxidation of the beef,but also showed the best capacity to keep the sensory properties.更多还原