复合保鲜涂膜液对冷鲜牦牛肉保鲜及抗氧化效果的影响

侯晓卫; 唐善虎; 李思宁; 王柳; 陈驰; 解冰心

doi:10.13386/j.issn1002-0306.2017.07.044

复合保鲜涂膜液对冷鲜牦牛肉保鲜及抗氧化效果的影响

Effect of combined preservative coating solutions on yak meat quality and antioxidant activity

摘要

摘要: 本研究选用壳聚糖、茶多酚和乳酸链球菌素（Nisin）作为保鲜涂膜液,对牦牛肉保鲜进行了探讨。首先对单一防腐剂的保鲜效果进行评价,在此基础上,采用L9（34）正交实验法以菌落总数对数值、挥发性盐基氮值（TVB-N）和硫代巴比妥酸值（TBARs）为筛选指标,筛选出最佳复合保鲜涂膜液配比。结果表明:最佳复合保鲜涂膜液配比为壳聚糖0.9 g/100 m L,茶多酚0.9 g/100 m L,Nisin 0.005 g/100 m L,处理过牦牛肉第16 d时菌落总数对数值、TVB-N值、TBARs值、p H、感官评分值分别为（5.15±0.29）CFU/g、（9.05±2.01）mg/100 g、（0.274±0.018）mg/kg、（5.54±0.07）、（8.47±0.32）分,均显著低于（或高于）对照组（p<0.05）,仍具有一级新鲜度,能够有效延长冷鲜牦牛肉的货架期。

Abstract: Chitosan, tea polyphenol and Nisin were selected as coating preservation liquids. Effectiveness on the meat quality was evaluated based on studies designed with single factors and L9 ( 34) orthogonal method.Total bacterial count, TVB-N and TBARs values were determined.The results showed that the optimal combination was 0.9 g/100 m L chitosan, 0.9 g/100 m L tea polyphenols and 0.005 g/100 m L Nisin. By using this mixed coating liquid, the total bacterial count, TVB-N value, TBARs value, p H and sensory score values were ( 5.15 ± 0.29) CFU/g, ( 9.05 ± 2.01) mg/100 g, ( 0.274 ± 0.018) mg/kg, ( 5.54 ±0.07) , ( 8.47 ± 0.32) at the 16 th day, respectively, which were significantly lower or above than the control group. This study indicated that the chilled yak meat stored 16 days still had class-1 freshness, and the preservative coating combination could effectively prolong the shelf life of chilled yak meat.