摘要
用不同浓度的丁香精油对酱牛肉进行浸渍后真空包装,研究酱牛肉在4℃冷藏过程中的感官品质、2-硫代巴比妥酸过氧化生成物(TBA)和菌落总数的变化来确定丁香精油对酱牛肉品质和抗氧化抑菌性能的影响。感官评定实验显示:经丁香精油浸渍的酱牛肉在色泽、滋味和口感等方面均高于空白样品,酱牛肉在冷藏过程中的综合可接受度得到提高。在贮藏过程中,经丁香精油处理过的酱牛肉的TBA值明显低于空白样品,丁香精油的添加对酱牛肉脂肪氧化有一定的抑制效果。抑菌实验显示:丁香精油对酱牛肉有明显的抑菌作用,可降低酱牛肉的菌落总数,延缓微生物的滋生和腐败。
The sauced beef is vacuum packed before being dipped into clove essential oil with different concentration, the changes of sensory quality, 2-thiobarbituric acid （TBA） peroxides and total bacterial count of sauced beef being stored at 4 ℃ are studied to determine the effect of clove essential oil on quality and antioxidative antibacterial properties of sauced beef. The organoleptic evaluation experiment shows that sauced beef dipped with clove essential oil has higher values than the blank sample on color, flavor and taste. The comprehensive acceptability of sauced beef in the process of storage is improved. The TBA value of sauced beef treated with clove essential oil is obviously lower than that of the blank sample in the process of storage, the clove essential oil has certain inhibitory effect on lipid oxidation of sauced beef. The bacteriostatic experiment shows that clove essential oil has obvious bacteriostatic action on sauced beef, clove essential oil can reduce the total bacterial count of sauced beef, delay the breeding and spoilage of microorganism.
出处
《中国调味品》
CAS
北大核心
2018年第1期89-91,96,共4页
China Condiment
基金
粮油食品深加工吉林省高校重点实验室科研项目(吉高校重点实验室科合字[2017]第017号)
吉林工商学院院级科研项目(吉林工商学院科合字[2017]第007号)
关键词
丁香精油
酱牛肉
抑菌作用
抗氧化作用
clove essential oil
sauced beef
antibacterial activity
antioxidation
