中国食品学报2023，Vol.23Issue(11)：231-245,15.DOI:10.16429/j.1009-7848.2023.11.023
天然复合添加剂对卤牛肉贮藏品质及风味的影响
Effects of Natural Compound Additives on Storage Quality and Flavor Changes of Stewed Beef
摘要
Abstract
In order to prolong the shelf life of low-temperature sterilized brine beef,three natural compound additives selected in the early stage were added:Compound spice(CS),fermented beef flavoring(FBF)and compound natural preservative(CNP).A blank control group(control check,CK)was set up.The sterilization method was boiling water sterilization for 30 min twice(placed at room temperature for 48 h in the middle).The four groups of samples were stored for 150 days(at 10℃),and the changes of sensory quality,physical and chemical indexes and total number of colonies(0,14,30,60,90,120 d and 150 d)were measured.The microbial diversity and volatile flavor substances were an-alyzed on the 90th day.Results showed that during storage,the sensory score(CK:5.9→5.5,CS:7.5→7.2,FBF:6.6→6.2,CNP:6.4→4.8),pH value(CK:6.13→5.74,CS:6.20→6.05,FBF:6.18→6.02,CNP:6.08→5.79)and redness(CK:13.13→10.23,CS:12.85→11.66,FBF:12.23→10.83,CNP:13.03→11.27)of the products in the four groups decreased,and the TBARS value(CK:0.17 mg/kg→0.42 mg/kg,CS:0.05 mg/kg→0.34 mg/kg,FBF:0.07 mg/kg→0.39 mg/kg,CNP:0.06 mg/kg→0.31 mg/kg)significantly higher at the end of storage than at the beginning of storage,and the overall effect of the CS group was better than the other three groups;4 groups detected microbial information of 5 phyla and 44 genera with abundance greater than 1％.The dominant phyla were Proteus and Firmicutes,and the number of Firmicutes in CS group was low,and no Bacillus producing biogenic amines was detected.A total of 97 volatile aroma components(CS:41＞CK:39＞CNP:28＞FBF:25)were detected in the four groups of products.CS group contained compounds with high contribution to flavor.In conclusion,adding spice essential oil can not only prolong the shelf life of products,but also improve the flavor and sensory quality of products.关键词
卤牛肉/贮藏品质/微生物多样性/风味物质Key words
stewed beef/storage quality/microbial diversity/flavor substance引用本文复制引用
李彦,符慧靖,秦建鹏,路玉倩,梁丽雅,吴子健,马俪珍..天然复合添加剂对卤牛肉贮藏品质及风味的影响[J].中国食品学报,2023,23(11):231-245,15.基金项目
天津市自然科学基金项目(22JCQNJC01320) （22JCQNJC01320）
天津市研究生科研创新项目(2022SKY325) （2022SKY325）
