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投稿时间：2023-03-20
投稿时间：2023-03-20
中文摘要: 为减缓滩羊肉贮藏过程中的品质劣变，延长货架期，以菌落总数和硫代巴比妥酸（thiobarbituric acid reactive substance，TBARS）值为指标设计单因素和响应面优化试验确定复合天然保鲜剂的最佳浓度配比，并以感官评分、色泽、pH 值、挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、TBARS 值和菌落总数表征贮藏期内复合天然保鲜剂对真空包装冷鲜滩羊肉的保鲜效果。结果表明：复合天然保鲜剂最佳浓度配比为肉桂精油浓度0.27%、溶菌酶浓度0.22%、Nisin 浓度0.11%。在0～20 d 的贮藏期内，相比对照组复合天然保鲜剂处理对肉的感官评分、色泽和pH 值能起到稳定作用，并能够显著抑制肉中TVB-N、TBARS 值和菌落总数的上升（P<0.05），延长货架期至16 d 左右。冷鲜滩羊肉贮藏过程中各指标间存在较大关联性。
Abstract:To inhibit the quality deterioration of chilled Tan mutton during storage and extend its shelf life，the optimum concentration ratio of compound natural preservatives was determined through a response surface optimization experiment，with total bacterial count and thiobarbituric acid reactive substance（TBARS）value as the indexes.The preservative effect of the compound natural preservatives on chilled Tan mutton in the storage period was characterized by sensory scores，color，pH value，total volatile basic nitrogen（TVB-N）value，TBARS value，and total bacterial count.It was found that the optimum concentration ratio of compound natural preservatives was 0.27% cinnamon essential oil，0.22% lysozyme sorbate，and 0.11% Nisin.During the storage period from 0～20 d，compared with the control group，the compound natural preservatives could stabilize the change of sensory scores，color，and pH value. They could also significantly inhibit the increase in TVB-N value，TBARS value，and total bacterial count in meat（P<0.05），and extend the shelf life by about 16 d.In addition，there was a significant correlation between sensory scores，color and TBARS value，TVB-N value，and total bacterial count（P<0.05）.
keywords: chilled Tan mutton compound natural preservative fresh-keeping effect shelf life storage quality
文章编号：202424007 中图分类号： 文献标志码：
基金项目:银川市科技项目（2022ZDNY05）
| Author Name | Affiliation |
| WANG Yanyao，LIU Guishan*，ZHANG Yuanlü，YANG Shihu，MA Xiaoju，GUO Mei | School of Food and Wine，Ningxia University，Yinchuan 750021，Ningxia，China |
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