绿茶提取物对冷却羊肉保鲜作用的影响.pdfVIP

※包装贮运 食品科学 2009, Vol. 30, No. 12 289 绿茶提取物对冷却羊肉保鲜作用的影响 1 2 1 1 , 乔金玲 ，胡永金 ，曹振辉 ，葛长荣 * (1.云南农业大学动物科学技术学院，云南 昆明 650201 ；2.云南农业大学食品科学技术学院，云南 昆明 650201) 摘 要：为延长冷却羊肉的货架期，以云南圭山山羊肉为试验肉样，探讨不同浓度的绿茶提取物对冷却羊肉品质 的影响。结果表明：提取物浓度为2% 、4% 、6% 的保鲜液均能有效抑制肠道菌群、假单胞菌和菌落总数的增长 及挥发性盐基氮(TVB-N)和硫代巴比妥酸值(TBARS)的累积。2% 和 4% 保鲜液处理的样品其色泽和感官评定值均显 著优于对照组(p ＜0.05) 。说明适当浓度的绿茶提取物可作为保鲜剂用于肉制品的贮藏。 关键词：冷却肉；绿茶提取物；抑菌效应；货架期 Effects of Green Tea Extract on Preservation of Chilled Mutton 1 2 1 1, QIAO Jin-ling ，HU Yong-jin ，CAO Zhen-hui ，GE Chang-rong * (1. College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China； 2. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China) Abstract：To extend the limited shelf life of chilled mutton, which is one of the main obstacles hindering the further development of chilled meat, the effects of different concentrations of green tea extracts on the shelf-life of chilled Guishan goat meat were assessed in the present study. The results showed that the 2%, 4% and 6% green tea extracts could significantly inhibit the growth of intestinal flora, Pseudomonas and total bacteria, and the accumulation of the total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARs). Furthermore, the L*, a* and b* values as well as the sensory evaluation score of samples treated with 2% and 4% green tea extracts were higher than those of the control. These results suggest the high potential of using green tea extracts to enhance the freshness and quality of chilled meats.