摘要
利用天然可食用物质——绿茶(1.5%)、蔗糖(3%)(采用磷酸盐-乳酸缓冲系统配制),对冷却肉处理,然后进行冷藏保存[(8±1)℃,6d]。通过食肉微生物的生长繁殖速度、挥发性盐基氮含量和食肉浸出液pH值变化对其腐败过程加以监测。结果表明:在冷藏过程中:(1)由茶汁和蔗糖处理的食肉样品,在4d内均有较强的抑菌作用,可达75%;到6d时,抑制作用均减弱,蔗糖的抑制效果降至12.6%;(2)由蔗糖处理的样品,挥发性盐基氮(TVB-N)含量非常稳定,具有一定的抑制蛋白质降解功能;而茶汁处理的样品TVB-N含量有所增加,抑制蛋白质降解作用不明显;(3)食肉浸出液的pH有明显改变,蔗糖处理的浸出液pH稳定,其余浸出液pH值均有所增加,顺序为蔗糖<茶汁<对照。
Using the natural and edible material green tea（1.5%）, sucrose（3%）（ in phosphoric acid salt- lactic acid buffer system） treated with cool meat, and put it to the refrigeration at （8±1）℃, 6days. The experiment include measure the breeding speed of microbes in surface the meat, and the change of -IVB-N content and the pH of lixivium in the meat. The result showed that during refrigeration： （1） The sample of treat with green tea liquor and sucrose have some effect of restrain bacterium in 4 days （75%）, in 6 days the effect is weaken all, the restrain effect of sucrose treat is reduced to 12.6%. （2） The TVB-N of sample with sucrose treat is very stabilization, it has the function of restrain protein decompose. But the TVB-N of sample with tea liquor treat is increase. So the function of restrain protein decompose isn＇t distinctly. （3） The pH of the meat steep have distinctly change, the pH of the meat steep dealt with sucrose is steady, and the pH of meat steep dealt with other is increase. The pH order is： the sample of treat with sucrose〈tea〈control.
出处
《食品科技》
CAS
北大核心
2005年第11期66-69,共4页
Food Science and Technology
关键词
茶汁
挥发性盐基氮
抑菌作用
green tea liquor
total volatile basic nitrogen（TVB-N）
effect of restrain bacterium
