山胡椒油对牛肉酱货架期的影响

将山胡椒油添加在牛肉酱中，能够在增加牛肉酱风味的同时减少防腐剂的添加，提高牛肉酱货架期。结果表明：根据不同添加量山胡椒油牛肉酱的感官评定结果和贮藏期间硫代巴比妥酸（thiobarbituric acid value，TBA）值的测定，确定出山胡椒油的最适宜添加量为1 μL/g。在贮藏过程中，山胡椒油牛肉酱的pH值先上升后下降，且始终低于空白组（即未添加山胡椒油组）；挥发性盐基氮含量及菌落总数呈持续上升趋势，但增长速率均低于空白组；山胡椒油在牛肉酱中能起到防腐保鲜作用。利用一级动力学方程结合Arrhenius方程，以TBA值为品质指标建立货架期预测模型，计算出未经高温高压灭菌的山胡椒油牛肉酱在20、25、38 ℃贮藏条件下的理论货架期分别为38.0、20.9、3.5 d，与实测值较一致；空白组货架期为11.0、6.0、1.0 d，显著低于山胡椒油牛肉酱货架期实测值。

Effect of Litsea cubeba oil on Shelf Life of Beef Sauce

In this experiment, Litsea cubeba oil was added to beef sauce to increase its flavor and simultaneously reduce the addition of preservatives and improve its shelf life. Based on the results of sensory evaluation and thiobarbituric acid (TBA) value, the optimum amount of added Litsea cubeba oil was 1 μL/g of beef sauce. During storage, the pH of beef sauce with Litsea cubeba oil first rose and then fell, and was always lower than the control without Litsea cubeba oil; both the total volatile base nitrogen (TVB-N) value and the total bacterial count (TBC) kept rising at a slower rate than they increased in the control. Litsea cubeba oil could act as a preserve for beef sauce. Using a first-order kinetic equation combined with the Arrhenius equation, a shelf life prediction model was established based on TBA value. The theoretical shelf life of beef sauce with Litsea cubeba oil without autoclaving when stored at 20, 25 and 38 ℃ was calculated to be 38.0, 20.9 and 3.5 d respectively, which was consistent with the measured values. The shelf life of the control group was 11.0, 6.0 and 1.0 d, which was significantly shorter than the measured value of the shelf life of beef sauce with Litsea cubeba oil.