摘要
迷迭香、丁香、肉桂提取物以0.04%的添加量添加到牛肉丸中,并且与添加0.02%丁基羟基茴香醚(butylated hydroxyanisole,BHA)的牛肉丸进行比较。在4℃的冷藏过程中测定牛肉丸微的pH值、水分活度、菌落总数、硫代巴比妥酸值(TBARS值)、过氧化物值(PV值)、颜色(L*、a*值),并对感官指标进行评定。结果表明,与对照组相比,随着贮藏天数的增加,添加各种香辛料提取物的处理组可显著抑制冷藏牛肉丸中微生物生长,延缓脂肪氧化,并能保持良好的色泽(P<0.05),其中以添加迷迭香效果最佳,但相比于BHA,效果要稍差。同时感官评定得出各种香辛料提取物在颜色、降低脂肪氧化等方面都具有较好的效果。因此,冷藏牛肉丸中添加香辛料提取物,可以抑制微生物生长,减缓脂肪氧化速度,进而延长产品的货架期。
The rosemary,clove,and cassia extract at 0.04% concentration level were added to beef balls,0.02% BHA（butylated hydroxyanisole） was used as a positive control.During the storage period,pH value,Aw value,total viable count,thiobarbituric acid reactive substances（TBARS）,peroxidate value（PV）,colour and sensory quality of beef balls were determined.Results showed that addition of spice extract resulted in signi？cant（P0.05） inhibition of microbial growth,retard lipid oxidation significantly（P0.05）.The samples with spice extract also had better sensory quality after storage than that of control.The result revealed that spice extract had the ability to inhibit microbial,delay lipid oxidation,improve the flavor and resulting in further extension of shelf life of refrigerated beef balls.
出处
《食品科技》
CAS
北大核心
2013年第4期112-120,共9页
Food Science and Technology
基金
黑龙江省教育厅科学技术研究项目(12511054)
国家公益性行业农业科研专项经费项目(200903012-02)
关键词
牛肉丸
香辛料提取物
抑菌
抗氧化
beef ball
spice extract
antimicrobial
antioxidant activity
