牛至精油结合储藏温度对羊肉保鲜效果的影响
|
摘要
为了延长羊肉的保鲜时间,提高其货架品质,分别在4℃和-3℃条件下,比较不同牛至精油添加量(0、0.15%、0.25%)处理下羊肉的a~*值、pH值、质构特性、过氧化值(Peroxide value,POV)、丙二醛(MDA)、挥发性盐基氮(Total volatile base-nitrogen,TVB-N)及菌落总数(Total bacteria count,TBC)的变化。结果表明,羊肉的POV、MDA、TVB-N及TBC随着储藏时间的延长总体呈逐渐上升趋势;a~*值呈现下降趋势;pH值呈先下降后上升趋势;质构参数中,弹性值随储藏时间的延长不断下降,部分组羊肉的硬度值和胶着性值先上升后下降,其余组呈下降趋势。当储藏温度一致时,牛至精油添加量越高,羊肉各项指标的变化越小;当牛至精油添加量一致时,-3℃储藏比4℃储藏能更好地维持羊肉品质。综合来看,添加0.25%牛至精油并在-3℃条件下储藏对羊肉的保鲜效果最好,羊肉储藏12 d时的pH值为6.44,处于国家规定的二级鲜度范围,TVB-N为0.26 mg/g,TBC为2.90×10~6 cfu/g,以上指标均在各处理组中最低,相比于添加0%牛至精油并在4℃下储藏的羊肉,至少延长了3 d的货架期。
In order to prolong the preservation time of mutton and improve its shelf quality,the changes of a~* value,pH,texture characteristics,peroxide value(POV),malondialdehyde(MDA),total volatile base-nitrogen(TVB-N) and total bacteria count(TBC) of mutton treated with different addition of oregano essential oil(0,0.15%,0.25%) were compared at 4 ℃ and-3 ℃ respectively.The results showed that POV,MDA,TVB-N and TBC of mutton increased generally with the prolongation of storage time and a~* value decreased;the pH showed a trend of decreasing first and then rising.In texture parameters,springness decreased with storage time,while hardness and adhesiveness increased first and then decreased in some groups,others decreased all the way.And at the same storage temperature,the higher content of oregano essential oil,the smaller change of various indexes.When the content of oregano essential oil was consistent,-3 ℃ was better than 4 ℃ to maintain the quality of mutton.In general,0.25% oregano essential oil combined with-3 ℃ storage had the best preservation effect on mutton.At 12 days,the pH of mutton was 6.44,which was in the second-order freshness range specified by the state;the TVB-N was 0.26 mg/g;the TBC was 2.90×10~6 cfu/g.They were the lowest among the treatment groups and mutton was stored for at least 3 days longer than that added with 0% oregano essential oil and stored at 4 ℃.
In order to prolong the preservation time of mutton and improve its shelf quality,the changes of a~* value,pH,texture characteristics,peroxide value(POV),malondialdehyde(MDA),total volatile base-nitrogen(TVB-N) and total bacteria count(TBC) of mutton treated with different addition of oregano essential oil(0,0.15%,0.25%) were compared at 4 ℃ and-3 ℃ respectively.The results showed that POV,MDA,TVB-N and TBC of mutton increased generally with the prolongation of storage time and a~* value decreased;the pH showed a trend of decreasing first and then rising.In texture parameters,springness decreased with storage time,while hardness and adhesiveness increased first and then decreased in some groups,others decreased all the way.And at the same storage temperature,the higher content of oregano essential oil,the smaller change of various indexes.When the content of oregano essential oil was consistent,-3 ℃ was better than 4 ℃ to maintain the quality of mutton.In general,0.25% oregano essential oil combined with-3 ℃ storage had the best preservation effect on mutton.At 12 days,the pH of mutton was 6.44,which was in the second-order freshness range specified by the state;the TVB-N was 0.26 mg/g;the TBC was 2.90×10~6 cfu/g.They were the lowest among the treatment groups and mutton was stored for at least 3 days longer than that added with 0% oregano essential oil and stored at 4 ℃.
引文
[1] 刘光发,宋海燕,罗婉如,等.百里香-丁香罗勒精油抗菌纸对草莓的防腐保鲜效果[J].包装工程,2018,39(19):91-97.
[2] 张慧芸,郭新宇.丁香精油-壳聚糖复合可食性膜对生肉糜保鲜效果的影响[J].食品科学,2014,35(18):196-200.
[3] AURELI P,COSTANITINI A,ZOLEA S.Antimicrobial activity of some plant essential oils against Listeria monocytogenes[J].Journal of Food Protection,1992,55(5):344-348.
[4] FERNáNDEZ-PAN I,CARRIóN-GRANDA X,MATé J I.Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets[J].Food Control,2014,36(1):69-75.
[5] 邵兴锋,曹保英,王鸿飞,等.茶树精油的生物活性及其在对虾保鲜中的应用[J].江苏农业学报,2013,29(1):172-177.
[6] GOULAS A E,KONTOMINAS M G.Combined effect of light salting,modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata):Biochemical and sensory attributes[J].Food Chemistry,2007,100(1):287-296.
[7] 谢晶,马美湖,高进.植物精油抗菌乳状液涂膜对鸡蛋的保鲜效果[J].农业工程学报,2009,25(8):299-304.
[8] 王双,马现永.植物抗生素-牛至油在畜禽生产中的应用[J].饲料研究,2010(4):9-11.
[9] CHOULIARA E,KARATAPANIS A,SAVVAIDIS I N,et al.Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat,stored at 4 ℃[J].Food Microbiology,2007,24(6):607-617.
[10] 许立兴,薛晓东,仵轩轩,等.微冻及冰温结合气调包装对羊肉的保鲜效果[J].食品科学,2017,38(3):232-238.
[11] GIATRAKOU V,KYKKIDOU S,PAPAVERGOU A,et al.Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish:A comparative study with ice storage[J].Journal of Food Science,2008,73(4):M167.
[12] 张馨木.质构仪测定冷鲜肉新鲜度方法的研究[D].长春:吉林大学,2012.
[13] 吴桂苹.肉的颜色变化机理及肉色稳定性因素研究进展[J].肉类工业,2006(6):32-34.
[14] 王晓香,夏杨毅,张斌斌,等.不同包装方式对黑山羊冷鲜肉保鲜效果的比较[J].包装工程,2014,35(7):11-16,59.
[15] 林顿,黄斯,陶晓亚,等.兰溪花猪肉微冻气调包装的保鲜效果[J].食品工业科技,2014,35(24):332-337.
[16] 刘立山,刘婷,石磊,等.日粮中添加牛至精油改善牛肉熟化过程中的肉品质[J].食品工业科技,2016,37(5):334-337,342.
[17] 何其,林向东,鹿常胜,等.基于质构参数的低温保藏罗非鱼片品质评价方法[J].包装与食品机械,2013,31(6):1-6.
[18] 孙天利.冰温保鲜技术对牛肉品质的影响研究[D].沈阳:沈阳农业大学,2013.
[19] 王丹丹,李婷婷,刘烨,等.茶多酚对冷藏带鱼品质及抗氧化效果的影响[J].食品科学,2015,36(2):210-215.
[20] WANG S,ZHANG L,LI J,et al.Effects of dietary marigold extract supplementation on growth performance,pigmentation,antioxidant capacity and meat quality in broiler chickens[J].Asian-Australasian Journal of Animal Sciences,2017,30(1):71-77.
[21] 刘明爽,李婷婷,马艳,等.真空包装鲈鱼片在冷藏与微冻贮藏过程中的新鲜度评价[J].食品科学,2016,37(2):210-213.
[22] 杜云飞,樊立源,沈春华.牛至精油活性膜对黑鱼片的保鲜效果[J/OL].食品与机械:1-12[2018-12-30].http://kns.cnki.net/kcms/detail/43.1183.ts.20181120.1506.004.html.
[2] 张慧芸,郭新宇.丁香精油-壳聚糖复合可食性膜对生肉糜保鲜效果的影响[J].食品科学,2014,35(18):196-200.
[3] AURELI P,COSTANITINI A,ZOLEA S.Antimicrobial activity of some plant essential oils against Listeria monocytogenes[J].Journal of Food Protection,1992,55(5):344-348.
[4] FERNáNDEZ-PAN I,CARRIóN-GRANDA X,MATé J I.Antimicrobial efficiency of edible coatings on the preservation of chicken breast fillets[J].Food Control,2014,36(1):69-75.
[5] 邵兴锋,曹保英,王鸿飞,等.茶树精油的生物活性及其在对虾保鲜中的应用[J].江苏农业学报,2013,29(1):172-177.
[6] GOULAS A E,KONTOMINAS M G.Combined effect of light salting,modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata):Biochemical and sensory attributes[J].Food Chemistry,2007,100(1):287-296.
[7] 谢晶,马美湖,高进.植物精油抗菌乳状液涂膜对鸡蛋的保鲜效果[J].农业工程学报,2009,25(8):299-304.
[8] 王双,马现永.植物抗生素-牛至油在畜禽生产中的应用[J].饲料研究,2010(4):9-11.
[9] CHOULIARA E,KARATAPANIS A,SAVVAIDIS I N,et al.Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat,stored at 4 ℃[J].Food Microbiology,2007,24(6):607-617.
[10] 许立兴,薛晓东,仵轩轩,等.微冻及冰温结合气调包装对羊肉的保鲜效果[J].食品科学,2017,38(3):232-238.
[11] GIATRAKOU V,KYKKIDOU S,PAPAVERGOU A,et al.Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish:A comparative study with ice storage[J].Journal of Food Science,2008,73(4):M167.
[12] 张馨木.质构仪测定冷鲜肉新鲜度方法的研究[D].长春:吉林大学,2012.
[13] 吴桂苹.肉的颜色变化机理及肉色稳定性因素研究进展[J].肉类工业,2006(6):32-34.
[14] 王晓香,夏杨毅,张斌斌,等.不同包装方式对黑山羊冷鲜肉保鲜效果的比较[J].包装工程,2014,35(7):11-16,59.
[15] 林顿,黄斯,陶晓亚,等.兰溪花猪肉微冻气调包装的保鲜效果[J].食品工业科技,2014,35(24):332-337.
[16] 刘立山,刘婷,石磊,等.日粮中添加牛至精油改善牛肉熟化过程中的肉品质[J].食品工业科技,2016,37(5):334-337,342.
[17] 何其,林向东,鹿常胜,等.基于质构参数的低温保藏罗非鱼片品质评价方法[J].包装与食品机械,2013,31(6):1-6.
[18] 孙天利.冰温保鲜技术对牛肉品质的影响研究[D].沈阳:沈阳农业大学,2013.
[19] 王丹丹,李婷婷,刘烨,等.茶多酚对冷藏带鱼品质及抗氧化效果的影响[J].食品科学,2015,36(2):210-215.
[20] WANG S,ZHANG L,LI J,et al.Effects of dietary marigold extract supplementation on growth performance,pigmentation,antioxidant capacity and meat quality in broiler chickens[J].Asian-Australasian Journal of Animal Sciences,2017,30(1):71-77.
[21] 刘明爽,李婷婷,马艳,等.真空包装鲈鱼片在冷藏与微冻贮藏过程中的新鲜度评价[J].食品科学,2016,37(2):210-213.
[22] 杜云飞,樊立源,沈春华.牛至精油活性膜对黑鱼片的保鲜效果[J/OL].食品与机械:1-12[2018-12-30].http://kns.cnki.net/kcms/detail/43.1183.ts.20181120.1506.004.html.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |