【作者】 韩春阳； 王建清； 李扬； 路飞； 崔研；

【Author】 HAN Chunyang~(1,2),WANG Jianqing~1,LI Yang~1 and CUI Yan~1 1 College of Packaging & Printing Engineering,Tianjin University of Science & Technology,Tianjin, China;2 College of Food Science,Shenyang Agricultural University,Shenyang,China

【机构】 天津科技大学包装与印刷工程学院； 沈阳农业大学食品学院；

【摘要】 本文主要研究了大黄乙醇提取液和肉桂精油单独和联合使用在4±1℃条件18天的贮藏过程中对鲜牛肉的保鲜效果。包括pH、菌落总数、颜色、脂肪氧化、挥发性盐基氮等牛肉指标被检测。试验结果表明处理组能有效抑制微生物增长,维持pH,降低脂肪氧化和挥发性盐基氮,并有效减少颜色损失。含有大黄乙醇提取液和肉桂精油的抗菌包装能有效延长食品的货架寿命。更多还原

【Abstract】 The effect of rhubarb ethanol extracts(REE) and cinnamon essential oil(CEO) were used individually and in combination to maintain quality of fresh beefsteaks stored for 18 days at 4±1℃was investigated.Beef characteristics,including pH,total viable counts(TVC), instrumental color(CIE a*),lipid oxidation(TBARS) and total volatile base nitrogen(TVB-N) were determined.The treatments significantly inhibited bacterial growth(p < 0.05) and maintained the pH,TVB-N,TBARS of beefsteaks and reduced instrumental color loss(p < 0.05).The results indicated that the treatments could efficiently maintain quality of fresh beef during storage and the combination of CEO and REE antimicrobial packaging had better application potential on fresh beef preservation.更多还原