葡萄皮提取物协同冰鲜对牛肉的抗氧化效果

将不同量的葡萄皮提取物协同冰温保鲜对牛肉的抗氧化效果进行研究。以冷鲜牛肉为研究对象,测定贮藏期间第1、3、5、7天肉样的色差值(L*值和a*值)、滴水损失、剪切力、硫代巴比妥酸值(thiobarbituric acid-reactive substance,TBARS)及感官指标,以蒸馏水浸泡且4℃贮藏的牛肉为对照1,以蒸馏水浸泡且冰温保鲜的牛肉为对照2。结果表明:0.15%的葡萄皮提取物与冰温保鲜协同处理的牛肉贮藏第7天时具有优良的感官特性,L*值为38.16,a*值为19.92,滴水损失为0.68%,剪切力为4321 g,TBARS值为0.18 mg/kg,对冷鲜牛肉具有显著的抗氧化效果。

Antioxidant Effect of Grap Skin Extract and Controlled Freezing Point Technique on Beef

Collective antioxidant effect of different concentrations of grap skin extract and controlled freezing point techniqueice on beef was studied.With chilled beef as the research object,color difference values(L*and a*value),drip loss,shear force,thiobarbituric acid-reactive substance(TBARS value)and the sensory index of beef storaged period of 1,3,5,7 d were determined,beef immetsed with distilled water and storaged in 4℃was used as the control 1,beef soaked with distilled water and storaged above freezing point was used as the control 2.The results showed that the sensory properties of beef treated by 0.15%grape skin extract and ice-temperature preservation were excellent at the 7 th day of storage.Under this condition,L*value was 38.16,a*value was 19.92,drop loss was 0.68%,shear force was 4321 g,TBARS value was 0.18 mg/kg,and the antioxidant effect on chilled beef had been shown significantly.