摘要
文章以调味牛肉为研究对象,对比无处理、真空包装、茶多酚、超高压、茶多酚与超高压联合处理等处理方式对牛肉冷藏期间的菌落总数、TVB-N值、pH值、硬度、咀嚼性以及感官评价等变化影响。结果表明:不同处理方式对控制菌落总数、TVB-N值、pH值的上升以及硬度、咀嚼性以及感官评价值下降方面明显优于未处理组;超高压参与处理组由于压力对牛肉组织结构的影响,在冷藏前期其硬度、咀嚼性等质构指标相对较差,后期相对稳定;综合各项指标分析,茶多酚处理组在冷藏期间调味牛肉品质明显优于其他组别,其次为茶多酚+超高压处理组、高压处理组、真空包装组。
The paper takes flavored beef as the research object,and compares the effects of different treatment methods,such as no treatment,vacuum packaging,tea polyphenols,ultra-high pressure,tea polyphenols and ultra-high pressure,on the total number of colonies,TVB-N value,pH value,hardness,chewiness and sensory evaluation.The results show that different treatments were significantly better than the untreated group in delaying the total number of colonies,TVB-N value,pH value,and hardness,chewiness and sensory evaluation.When ultra-high pressure is used,beef texture and chewiness in the early stage of refrigeration was relatively poor,and it was relatively stable in the later stage.According to the analysis of various indicators,the quality of seasoned beef in the tea polyphenol treatment group was significantly better than that in other groups,followed in order by tea polyphenol+ultra high pressure treatment group,high pressure treatment group and vacuum packaging group.
作者
丁建军
DING Jianjun(Liaoning Vocational Technical College of Modern Service,Shenyang110164,Liaoning,China)
出处
《四川旅游学院学报》
2019年第4期26-30,共5页
Journal of Sichuan Tourism University
基金
辽宁省教育厅项目“基于产业链跟踪法的辽宁旅游精准扶贫研究”,项目编号:WFW201704
沈阳市决策咨询重大研究项目“关于加快沈阳经济区文化旅游产业发展的对策研究”,项目编号:20180424
关键词
调味牛肉
冷藏保鲜
超高压
茶多酚
品质变化
seasoned beef
cold storage
ultra high pressure
tea polyphenols
quality change
