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首页> 外文期刊>Food microbiology >The shelf-life of beef steaks treated with DL-lactic acid and antioxidants and stored under modified atmospheres
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The shelf-life of beef steaks treated with DL-lactic acid and antioxidants and stored under modified atmospheres

机译：用DL-乳酸和抗氧化剂处理并在改良的气氛下存储的牛排的货架期

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Beef steaks were treated with 1.5% lactic acid alone or supplemented with antioxidants (0.1% rosemary extract and 0.05% ascorbic acid). The steaks were stored under modified atmospheres containing either 60% O_2/40% CO_2 or 70% O_2/20% CO_2/10% N_2. Both the 40% CO_2 atmosphere and the lactic acid treatment significantly (P<0.05) inhibited growth of lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp. Neither CO_2 in the pack atmosphere, treatment with lactic acid, nor a combination of both, affected formation of thiobarbituric acid reactive substances, myoglobin oxidation, or CIE a~* values. However, treatment with antioxidants significantly (P<0.05) delayed oxidation of both myoglobin and lipids, and so extended the storage-life.
机译：牛排单独用1.5％乳酸处理或补充抗氧化剂（0.1％迷迭香提取物和0.05％抗坏血酸）。将牛排存储在含有60％O_2 / 40％CO_2或70％O_2 / 20％CO_2 / 10％N_2的改良气氛下。 40％CO_2气氛和乳酸处理均显着（P <0.05）抑制了乳酸菌，嗜热溴化拟杆菌和假单胞菌的生长。填充气氛中的CO_2，乳酸处理或两者的组合都不会影响硫代巴比妥酸反应性物质的形成，肌红蛋白氧化或CIE a *值。然而，用抗氧化剂进行的处理显着（P <0.05）延迟了肌红蛋白和脂质的氧化，因此延长了存储寿命。

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