Aug.2023CHINAFOODSAFETY103分析检测不同保鲜剂对冷却牛霖肉保鲜效果的研究顾伊榕1，闫立婷2，李双3，张鸿儒1，陈梦雨1，陈湘宁1*（1.北京农学院农业农村部农产品加工与品质控制重点实验室（部省共建），北京102206；2.北京雁栖月盛斋清真食品有限公司，北京101400；3.北京华都阳光食品有限责任公司，北京100088）摘要：通过实验探究茶多酚、复合有机酸和环脂肽3种保鲜剂对冷却牛霖肉的保鲜效果，在贮藏期间对色差、挥发性盐基氮、菌落总数和感官评分等指标进行测定，以筛选对冷却牛霖肉有较好保鲜效果的保鲜剂。结果表明，在贮藏期间内，茶多酚组、复合有机酸组和环脂肽组的挥发性盐基氮含量和菌落总数低于对照组（无保鲜剂处理），色差和感官评价高于对照组。其中，第10天，环脂肽组a*值为10.46，挥发性盐基氮含量为11.25mg/100g，菌落总数为5.87lgCFU·g-1，均为最优；在感官评价方面，环脂肽组感官评分显著高于茶多酚组和复合有机酸组（P＜0.05）。环脂肽对冷却牛霖肉具有较好的保鲜效果，可作为天然保鲜剂应用于冷却牛霖肉的贮藏。关键词：冷却牛霖肉；货架期；食品保鲜剂StudyontheEffectsofDifferentPreserversonPreservationofChilledKnuckleMeatGUYirong1,YANLiting2,LIShuang3,ZHANGHongru1,CHENMengyu1,CHENXiangning1*(1.KeyLaboratoryofAgriculturalProductProcessingandQualityControl(Co-constructionbyMinistryandProvince),MinistryofAgricultureandRuralAffairs,BeijingUniversityofAgriculture,Beijing102206,China;2.BeijingYanxiYueshengzhaiMoslemFoodCo.,Ltd.,Beijing101400,China;3.BeijingHuaduSunlightFoodCo.,Ltd.,Beijing100088,China)Abstract:Theeffectsofthreepreservatives,teapolyphenols,compoundorganicacidsandcycliclipopeptides,onthepreservationofchilledbeefknucklemeatwereinvestigated,andthecolordifference,volatilebasenitrogen,totalnumberofcoloniesandsensoryscoresweremeasuredduringstorage,soastoscreenoutapreservativewithbetterpreservationeffectonchilledbeefknucklemeat.Theresultsshowedthatduringstorage,thevolatilebasenitrogencontentandthetotalnumberofcoloniesintheteapolyphenolgroup,thecompoundorganicacidgroupandthecycliclipopeptidegroupwerelowerthanthoseinthecontrolgroup(withoutpreservativetreatment),andthecolordifferenceandsensoryevaluationwerehigherthanth...
