冷鲜牛肉复合涂膜配方优化及质构变化分析

本研究采用海藻糖、葡萄籽精油、茶多酚、八角茴香精油配制成可食用性膜溶液,对冷鲜牛肉进行涂膜保鲜。以冷鲜牛肉挥发性盐基氮值(TNB-N值)为指标,在单因素试验基础上,利用响应面法优化复合涂膜最佳配比,同时对最优配方涂膜后冷鲜牛肉进行质构分析。结果表明,各个因素对TNB-N值的影响顺序是:海藻糖 > 葡萄籽精油 > 茶多酚 > 八角茴香精油。最佳复合涂膜配方为:海藻糖4.5%、葡萄籽精油0.2%、茶多酚0.2%和八角茴香精油0.2%,所得的TVB-N值为6.809 mg/100 g。通过质构分析表明,冷鲜牛肉经过最优配方涂膜并贮藏16 d后,其硬度均比鲜牛肉组略微降低,但粘附性上升了13.4%,而咀嚼性和弹性出现轻微下降,同时,有效抑制冷鲜牛肉pH的上升和冷鲜牛肉菌落总数增加,从而保质期延长了8 d。

Optimization of Compound Coating Formulation and Analysis of Texture Change for Cold-fresh Beef

In this study, trehalose, grape seed essential oil, tea polyphenols, and star anise oil were used as edible film solutions to preserve fresh cold beef. Based on the value of volatile nitrogen (TNB-N) in cold beef, based on the single factor test, the response surface method was used to optimize the optimal ratio of the composite coating, and at the same time, the optimal formulation was cooled. Beef was analyzed for texture. The results showed that the order of the influence of each factor on the volatile nitrogen value (TNB-N value) was:trehalose > grape seed oil > tea polyphenols > star anise oil. The best compound coating formulas were:Trehalose 4.5%, grape seed essential oil 0.2%, tea polyphenol 0.2% and star anise essential oil 0.2%. The TVB-N value obtained was 6.809 mg/100 g. Through texture analysis, it was found that after cold storage of fresh beef for 16 days after optimal formulation, the hardness of the fresh beef was slightly lower than that of the fresh beef group, but the adhesiveness increased by 13.4%, while the chewiness and elasticity decreased slightly. Suppression of the increasing in pH of cold fresh beef and the increasing in the total number of cold fresh beef colonies resulted in a longer shelf life of 8 days.