陕西师范大学学报（自然科学版）2026，Vol.54Issue(1)：76-83,8.DOI:10.15983/j.cnki.jsnu.2026008
复合香辛料对腌制牛肉糜品质的影响
Effects of composite spices on the quality of marinated ground beef
摘要
Abstract
This study investigated the effects of composite spices(five-spice powder and thirteen-spice powder)marinating treatment on the quality and microbial properties of ground beef.The five-spice powder and thirteen-spice powder were added to the ground beef and marinated at 4 ℃.The changes of TVB-N value and the total number of colonies in ground beef during marinating were measured.Electronic nose was used to analyze the volatile flavor substances in ground beef.The bacterial flora structure in marinated ground beef was analyzed by 16S rRNA high-throughput sequencing technique.Results showed that the two spices could significantly inhibit the increase of TVB-N value and the total number of colonies in ground beef(P＜0.05),improve the flavor of ground beef and change the microbial diversity and richness of ground beef.The two spices had obvious inhibitory effect on Pseudomonas.The above results confirmed that the two spices have significant improvement effect on the quality of marinated ground beef,and the improvement effect of thirteen-spice powder is superior to that of five-spice powder.关键词
牛肉糜/香辛料/腌制/品质改善Key words
ground beef/spices/marinating/quality improvement分类
轻工纺织引用本文复制引用
何玉,张文华,李林强..复合香辛料对腌制牛肉糜品质的影响[J].陕西师范大学学报（自然科学版）,2026,54(1):76-83,8.基金项目
陕西省重点研发计划(2023-YBNY-153,2024NC-YBXM-165,2024GH-ZDXM-08) （2023-YBNY-153,2024NC-YBXM-165,2024GH-ZDXM-08）
西安市科技计划(23NYGG0057,24NYGG0017) （23NYGG0057,24NYGG0017）
