【摘要】 文章主要针对迷迭香脂溶性提取液对牙签牛肉防腐效果进行研究。牙签牛肉通过不同浓度的迷迭香脂溶性提取液进行处理后，置于4℃条件下，以pH值、过氧化值(POV)、菌落总数(TVC)、挥发性盐基氮(total volatile basic nitrogen, TVB-N)值、质构、感官评价等为试验指标，研究对牙签牛肉的防腐效果。结果表明，随着贮藏时间的延长，各组样品的TVB-N值、POV值、菌落总数均呈上升趋势。其中，迷迭香脂溶性提取液浓度为0.20%～0.25%时防腐效果最好。综合各项指标，迷迭香脂溶性提取液能有效延缓牙签牛肉腐败变质，与空白对照组相比，可延长货架期4～6 d。更多还原

【Abstract】 In this paper, the antiseptic effect of rosemary fat-soluble extract on toothpick beef is studied. The toothpick beef is treated with different concentration of rosemary fat-soluble extract, and then placed at 4 ℃. The pH value, POV, TVC, TVB-N value, texture and sensory evaluation are used as the test indexes to study the antiseptic effect on toothpick beef. The results show that the TVB-N value, POV and TVC of each group of sample show an upward trend with the extension of storage time. Among them, when the concentration of rosemary fat-soluble extract is 0.20%～0.25%, the antiseptic effect is the best. According to all the indexes, rosemary fat-soluble extract can effectively delay the deterioration of toothpick beef, and can prolong the shelf life by 4～6 days compared with the blank control group.更多还原