| 中草药防腐剂在冷却牛肉中的保鲜应用研究 |
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| 引用本文： | 张怀珠,徐晓霞,冯晓群,彭涛. 中草药防腐剂在冷却牛肉中的保鲜应用研究[J]. 食品工业科技, 2011, 0(9): 152-155 |
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| 作者姓名： | 张怀珠 徐晓霞 冯晓群 彭涛 |
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| 作者单位： | 甘肃农业职业技术学院,甘肃兰州,730020 |
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| 摘 要： | 研究了三组中草药防腐剂结合两种包装对冷却牛肉的防腐保鲜效果,对冷却肉的微生物、感官品质和理化指标三方面进行了检测。结果显示,紫丹参提取液在维持冷却牛肉在贮藏期间的感官品质、微生物和理化指标上效果明显,均优于未经保鲜液处理的对照。复配液FP2保鲜效果要好于复配液FP1和紫丹参提取液,复配液FP2结合抗菌PE[T200-4＋负离子粉]3‰～5‰纳米薄膜包装可使冷却牛肉贮存至15d时仍符合国家二级鲜肉标准。
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| 关 键 词： | 中草药防腐剂 保鲜 冷却牛肉 |
Study on preservative effect of Chinese herb medicine on chilled beef |
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| ZHANG Huai-zhu,XU Xiao-xia,FENG Xiao-qun,PENG Tao. Study on preservative effect of Chinese herb medicine on chilled beef[J]. Science and Technology of Food Industry, 2011, 0(9): 152-155 |
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| Authors: | ZHANG Huai-zhu XU Xiao-xia FENG Xiao-qun PENG Tao |
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| Affiliation: | ZHANG Huai-zhu,XU Xiao-xia,FENG Xiao-qun,PENG Tao(Gansu Agriculture Technology College,Lanzhou 730020,China) |
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| Abstract: | The preservation effect of three Chinese herb medicines combined with two packs on chilled beef was studied.It was proved that the Chinese herbal medicines preservative liquors possessed significant fresh-keeping effects on sensory,microbial and physiochemical value of the chilled beef compared to the control testing.The matching liquor FP2 possessed better fresh-keeping effect than that of DS or FP1.FP2 combine with nanometer film could prolong the shelf life of chilled beef for 15d. |
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| Keywords: | Chinese herb medicine preservation chilled beef |
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