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研究了维生素C(Vc)、茶多酚(TP)以及牛至(Origanum vulgare)和鼠尾草(Salvia farinacea)等植物提取物对鲜牛肉的护色效果。采用4℃冰箱冷藏经处理过的鲜牛肉1个星期,使其发生氧化反应,然后测定其生成的变肌红蛋白的相对含量和pH值,并配合色泽感官评定来评价提取物的抗氧化性能。结果表明:Vc与TP复配剂的抗氧化性明显好于单一抗氧化剂的抗氧化性,其最佳配比为Vc250 mg/L、TP 32.5 mg/L;在复配的基础上分别添加牛至500 mg/L、鼠尾草300 mg/L的抗氧化效果最好。
Abstract：The color-preserving effects of Vc,tea polyphenols(TP),Origanum vulgare(OV)and Salvia farinacea(SF)on fresh beef were studied.The color,relative content of metmyoglobin(MMb)and pH were tested after treated beef were put in 4℃ refrigerator for one week.The results showed that the mixed oxidants of Vc and TP were better than those of two single antioxidants.And the best content was 250 mg/L of Vc and 32.5 mg/L of TP.On the basis of mixed oxidants of Vc and TP,different concentrations of Origanum vulgare and Salvia farinacea for color-preserving were investigated.The results showed that the best concentration was 500 mg/L of Origanum vulgare and 300 mg/L of Salvia farinacea respectively.
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基本信息:
中图分类号:S823
引用信息:
[1]钟浦烽,常忠义,王杨,等.植物提取物对鲜牛肉护色作用的研究[J].广西农业生物科学,2008,27(04):400-404.
基金信息:
国家青年自然科学基金项目(30600079)
2008-12-15
2008-12-15