摘要
为研究保鲜剂静电喷雾处理鲜牛肉在浅冻结贮藏环境下贮藏品质的影响,以鲜牛肉为试材,采用适宜浓度的薰衣草精油、壳聚糖静电喷雾处理,无保鲜剂处理作为CK组,于浅冻结贮藏环境下贮藏40 d,每10天测定1次牛肉的各项生理指标。结果表明,较CK组,浅冻结贮藏环境下,薰衣草精油、壳聚糖静电喷雾单一和复合处理均不同程度地保持了牛肉的贮藏品质。在贮藏末期,薰衣草精油复合壳聚糖静电喷雾处理较CK组,硬度提高了3 N,菌落总数及挥发性盐基氮分别降低了43.5%和54.8%,保持了肉的贮藏品质,减少了牛肉营养物质的损失。鲜牛肉在贮藏前经过薰衣草精油复合壳聚糖静电喷雾处理,结合浅冻结贮藏,有效保持了牛肉在贮藏期间的硬度及蛋白质的含量,减少了微生物的侵染,最大程度地保持了牛肉的贮藏品质。
The research aimed to study the effect of preservative electrostatic spraying on the storage quality of fresh beef in shallow freezing storage environment.With fresh beef as the test material,the fresh beef was treated with appropriate concentration of lavender essential oil and chitosan electrostatic spraying,and the fresh beef without preservative treatment was used as CK group.The fresh beef was stored for 40 days in shallow freezing storage environment.The physiological indexes of beef were measured every 10 days.The results showed that compared with CK group,the single and compound treatments of lavender essential oil and chitosan electrostatic spraying maintained the storage quality of beef in different degrees under shallow freezing storage environment.At the end of storage,the hardness of lavender essential oil combined with chitosan electrostatic spraying samples was 3 N higher than that of CK group,and the total number of colonies and total volatile basic nitrogen(TVB-N)decreased by 43.5%and 54.8%respectively,which maintained the storage quality of beef and reduced the loss of nutrients in beef.Fresh beef was treated with lavender essential oil and chitosan electrostatic spray before storage,combining with shallow freezing storage,which effectively maintained the hardness and protein content of beef during storage,reduced microbial infection,and maintained the storage quality of beef to the greatest extent.
作者
李自芹
李文绮
李宇辉
卢士玲
张春晖
刘成江
LI Ziqin;LI Wenqi;LI Yuhui;LU Shiling;ZHANG Chunhui;LIU Chengjiang(Xinjiang Institute of Agricultural Products Processing,Xinjiang Academy of Agricultural Reclamation Sciences,Shihezi 832000,China;Eighth Division Shihezi City Inspection and Testing Center,Shihezi 832000,China;College of Food Science,Shihezi University,Shihezi 832000,China;Comprehensive Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)
出处
《食品科技》
北大核心
2025年第9期120-126,共7页
Food Science and Technology
基金
兵团重点领域科技攻关项目(2025AB011,2022AB001,2020AB012)。
关键词
牛肉
保鲜剂
静电喷雾
浅冻结
品质
beef
preservative
electrostatic spray
shallow freezing
quality
