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首页> 外文期刊>Food science and technology research >The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage
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The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

机译：复合天然防腐剂在冷藏包装真空冷藏牛羊肉中的应用

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摘要

A compound natural preservative (CNP) was produced by mixing clove cinnamon extracts with tea polyphenol, chitosan, propolis, nisin and lysozyme. Its effects on microbiological [total aerobic counts (TACs)], chemical [total volatile base nitrogen (TVB-N), 2-thiobarbituric reactive substances (TBARS), total reducing activity (TRA) and pH values], and colorimetric characteristics of chilled beef and mutton that were kept under vacuum packaging during refrigerated storage at 4 ± 1℃ were investigated for 4 weeks. Results indicated that the CNP significantly inhibited the growth of microbes, improved TRA values, and decreased TBARS and TVB-N values to some extent especially at the later storage time, but had no obvious advantage in maintaining the color stability of beef and mutton when compared to lactic acid (LA, positive control) and sterile distilled water (DW, negative control). The shelf-lives of chilled beef and mutton were observed to be 3 - 4 weeks for the CNP treatment. The susceptibility of meat species to lipid oxidation was greater in beef than mutton, but spoilage as a consequence of bacteria load was greater in mutton than beef.
机译：通过将丁香肉桂提取物与茶多酚，脱乙酰壳多糖，蜂胶，乳链菌肽和溶菌酶混合，可以生产复合天然防腐剂（CNP）。其对微生物的影响[总需氧量（TAC）]，化学[总挥发性碱氮（TVB-N），2-硫代巴比妥酸反应性物质（TBARS），总还原活性（TRA）和pH值]以及冷藏的比色特性对在4±1℃的冷藏条件下真空包装的牛肉和羊肉进行了4周的调查。结果表明，CNP在一定程度上显着抑制了微生物的生长，提高了TRA值，并降低了TBARS和TVB-N值，特别是在较晚的储存时间，但与保持牛肉和羊肉的颜色稳定性相比，没有明显优势。加入乳酸（LA，阳性对照）和无菌蒸馏水（DW，阴性对照）。对于CNP处理，冷藏牛肉和羊肉的保质期为3-4周。牛肉中肉类对脂质氧化的敏感性大于羊肉，但由于细菌负荷而导致的腐败变质比牛肉大。

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