摘要
为研究乳酸链球菌素(Nisin)和迷迭香提取物(rosemary extract,RE)对调理切片羊肉保鲜效果的影响,本实验设置了对照组、真空包装组、Nisin(0.1、0.3、0.5 g/kg Nisin)、RE(0.1、0.2、0.3g/kg RE)8种处理方式,分析不同处理的调理切片羊肉在冷藏过程中感官评价、色差值、pH、TVB-N含量、TBARS值和羰基含量等品质指标变化。结果表明:不同处理方式对调理切片羊肉的色差值影响较小;0.3g/kg RE处理组相较于其他处理组(除真空包装处理组外)有较高的感官评分(P <0.05)和较低TBARS值(P <0.05)及羰基含量(P <0.05);0.5 g/kg Nisin处理组的TVB-N含量最低(P <0.05),0.3 g/kg Nisin和0.3 g/kg RE处理组次之。综上,0.3 g/kg RE处理组调理切片羊肉能够在冷藏过程中保持较高的氧化稳定性和较好的新鲜度。
The objective of this study was to determine the fresh-keeping effects of nisin and rosemary extract(RE)on the quality changes of prepared sliced mutton. Eight treatment groups,including control group,vacuum packing group,nisin treatment groups(0.1,0.3,and 0.5 g/kg nisin),and rosemary extract treatment groups(0.1,0.2,and 0.3 g/kg RE)were set up,and sensory evaluation,instrumental color,pH value,TVB-N content,TBARS value and carbonyl content of treated lamb meat in different treatment groups were analyzed. The results indicated that the color difference of prepared sliced mutton was not significant with different treatments. The 0.3g/kg RE treatment group had higher sensory score(P < 0.05),lower TBARS value(P < 0.05)and carbonyl content(P < 0.05)than other treatment groups(except vacuum packing treatment group). Group of 0.5 g/kg nisin treatment showed the lowest TVB-N content(P < 0.05),followed by 0.3 g/kg nisin and 0.3 g/kg RE treatment group. In conclusion,0.3 g/kg RE treatment can keep prepared sliced mutton in higher oxidation stability and better freshness during cold storage.
作者
孙林
闫晓斌
李诗萌
孙承锋
赵冰
喻倩倩
SUN Lin;YAN Xiaobin;LI Shimeng;SUN Chengfeng;ZHAO Bing;YU Qianqian(College of Life Science,Yantai University,Yantai 264005;Beijing Key Laboratory of Meat Processing Technology,China Meat Comprehensive Research Center,Beijing 100068)
出处
《中国食品添加剂》
CAS
北大核心
2023年第2期147-155,共9页
China Food Additives
基金
宁夏回族自治区重点研发计划项目(2020BBF02011)。
