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Position: Home > Articles > Fresh-keeping Effect of Bamboo Leaf-derived Antioxidant on Chilled Mutton MEAT RESEARCH 2011,25 (2) 21-24

竹叶抗氧化物在冷却羊肉中的保鲜效果

作  者:
孙立娜;靳烨
单  位:
内蒙古农业大学食品科学与工程学院
关键词:
竹叶抗氧化物;冷却羊肉;保鲜
摘  要:
主要探索竹叶抗氧化物(antioxidant of bamboo,AOB)在冷却羊肉保鲜中的应用效果。羊肉经竹叶抗氧化物溶液浸泡后内附吸水垫真空包装并于4℃贮藏,每5d对其进行感官评定、细菌总数、pH值以及挥发性盐基氮值的测定。结果表明,用质量浓度为0.15g/100mL的竹叶抗氧化物溶液浸泡羊肉后,在贮藏过程中其感官、细菌总数、pH值以及挥发性盐基氮指标均为最好,保鲜时间比对照组样品延长5~7d。
译  名:
Fresh-keeping Effect of Bamboo Leaf-derived Antioxidant on Chilled Mutton
作  者:
SUN Li-na,JIN Ye*(College of Food Science and Engineering,Inner Mongolia Agricultural University,Huhhot 010018,China)
关键词:
bamboo leaf-derived antioxidant;chilled mutton;fresh-keeping
摘  要:
The main aim of this study was to explore the fresh-keeping a commercially available bamboo leaf-derived antioxidant on chilled mutton.After being soaked in aqueous solutions of the antioxidant with different concentrations,chilled mutton was vacuum packaged with water absorbing pad and stored at 4 ℃.The sensory evaluation,total bacterial count,pH value and the total volatile basic nitrogen(TVB-N) value were measured every five days during the storage.The results showed that the meat treated by the antioxidant at a concentration of 0.15 g/100 mL had the highest quality with regarding to its sensory,total bacterial count,pH value and TVB-N,with an extension of shelf life by 5-7 days when compared with the control.

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