摘要
将不同浓度的迷迭香提取物协同冰鲜对牛肉的抗氧化效果进行研究。以冷鲜牛肉为研究对象,测定贮藏期间第1、3、5、7天牛肉的色差值(L*值和a*值)、滴水损失、剪切力、硫代巴比妥酸值(thiobarbituric acid value,TBARS)及感官指标,以蒸馏水浸泡且4℃贮藏的牛肉为对照1,以蒸馏水浸泡且冰温保鲜的牛肉为对照2。试验结果表明,0.15%的迷迭香提取物与冰鲜协同处理的牛肉贮藏第7天时具有优良的感官特性,L*值为36.49,a*值为17.27,滴水损失为0.62%,剪切力为4 429 g,TBARS值为0.18 mg/100 g,对冷鲜牛肉具有显著的抗氧化效果。
The combination antioxidant effect of different concentrations of rosemary extract and controlled freezing point techniqueice on beef was studied.Choosing the chilled beef as the research object,color values(L*and a*value),drip loss,shear force,thiobarbituric acid value(TBARS)and the sensory index of beef storaged period of 1,3,5,7 d were determined.Beef immetsed with distilled water and storaged in 4℃was used as the control 1,Beef soaked with distilled water and storaged in freezing temperature was used as the controlled 2.The experimental results showed that,antioxidant effec of 0.15%rosemary extract coordination with controlled freezing point techniqueice was the most significant.Under this condition,L*value,a*value,drip loss,shear force and TBARS of beef storageed at 7th day were respectively 36.49,17.27,0.62%,4 429 g and 0.18 mg/100 g,and had excellent sensory characteristics,which presented a very good antioxidant effect on chilled beef.
作者
付丽
胡晓波
马微
高雪琴
马路石
FU Li;HU Xiao-bo;MA Wei;GAO Xue-qin;MA Lu-shi(Food Engineering College,Henan University of Animal Husbandry and Economy,Zhengzhou 450046, Henan,China;Dongning Entry-exit Inspection and Quarantine Bureau,Dongning 157200,Heilongjiang,China;Henan Yisai Beef Co.,Ltd.,Jiaozuo 454450,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第18期20-26,共7页
Food Research and Development
基金
2016年河南省重大科技专项(161100110600-3)
2018年河南省科技攻关项目(182102110006)
2014年河南省科技攻关项目(142102210439)
2012年河南省教育厅计划重点项目(12B550016)
河南牧业经济学院科技创新团队项目(HUAHE2015010)
关键词
牛肉
冰鲜
抗氧化
迷迭香提取物
beef
controlled freezing point technique
antioxidant
rosemary extract
