[1]朱明涛.三种香辛料提取物对冷却牛肉的保鲜效果研究[J].中国调味品,2019,(05):94-96.
 Study on effects of three natural spices extracts on chilled beef preservation[J].CHINA CONDIMENT,2019,(05):94-96.
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三种香辛料提取物对冷却牛肉的保鲜效果研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
94-96
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Study on effects of three natural spices extracts on chilled beef preservation
作者:
朱明涛
文献标志码:
A
摘要:
为了研究丁香、八角和白芷三种香辛料提取物对冷却牛肉的贮藏保鲜效果,本试验将冷却牛肉分别用丁香、八角和白芷提取物溶液处理,并在0-4℃条件下贮藏,分别测定了感官评分、菌落总数、TVB-N值和汁液流失率的变化规律。结果表明,在贮藏期内,丁香、八角和白芷提取物均能够抑制冷却牛肉贮藏过程中感官评分的下降,阻止菌落总数和TVB-N值的增加,并能有效延缓冷却牛肉汁液的流失,延长了冷却牛肉的保质期,而其中以白芷提取物保鲜效果最好。
Abstract:
In order to study the storage and preservation effect of clove, aniseed and angelica dahuricae extracts on chilled beef, the beef with cloves, anise and angelica extract solution processing, storage, and under the condition of 0 - 4℃,the changes of sensory score, total number of colonies, tvb-n value and juice loss rate were measured respectively. The results showed that during the storage period, clove, aniseed and angelica dahuricae extracts could cool down the decrease of sensory score in the meat storage process, prevent the increase of total colony and tvb-n value, effectively delay the loss of chilled beef juice, and extend the shelf-life of chilled beef, among which angelica dahuricae extracts had the best preservation effect.
更新日期/Last Update: 2019-09-11