壳聚糖-丁香提取物复合液对牛肉的保鲜效果.docVIP

PAGE PAGE 27 壳聚糖-丁香提取物复合液对牛肉的保鲜效果 摘要：本文探索了壳聚糖-丁香提取物复合液对牛肉的保鲜效果。实验采用现代电子鼻检测技术和传统的理化检测手段，研究了牛肉在储藏过程中的感官、挥发性盐基氮、色差、硬度、重量等的牛肉新鲜度的指标变化。实验结果表明，电子鼻传感器阵列中对贮藏温度下的牛肉挥发性气体有不同响应，壳聚糖-丁香提取物复合液可以减少挥发性盐基氮的产生，使第五天的初级腐败TVB-N值为16.7mg/100g；也可减少牛肉的失水率，在实验期间重量损失仅为0.087g。因此壳聚糖-丁香提取物复合液可明显提高牛肉的新鲜度，该研究可为壳聚糖-丁香提取物复合液应用于其它食品成分的保鲜提供参考。 关键词：壳聚糖；丁香；复合保鲜；牛肉；电子鼻 The preservation effect of chitosan-clove extract compound liquid on beef Abstract: The preservation effect of chitosan-clove extract compound liquid on beef was studied in this paper. Experiments were conducted to combine the modern electronic nose detection technology with the traditional physical and chemical detection methods, to estimate the changes of the freshness index of beef in the storage sensory, such as appearance, total volatile basic nitrogen(TVB-N), color, hardness and weight were also conducted. The result showed that the sensor array of electronic nose had response to the volatile components of beef samples and chitosan-clove extract compound liquid could reduce the production of TVB-N, the TVB - N value of primary corruption is 16.7 mg / 100 g at the fifth day. It also could reduce the water loss rate of beef, and the weight loss is only 0.087 g during the experiment. So chitosan - clove extract compound liquid can improve the freshness of beef obviously and the study provides reference for chitosan - clove extract compound liquid with its application to preservation of other food ingredients. Key words:Chitosan ; Clove ; Compound preservation; Beef; Electronic nose 1. 引言 1.1 肉制品鲜度品质检测技术概述 1.1.1 肉制品鲜度品质检测技术进展 检测肉制品新鲜度的传统方法有感官检测、理化检测及微生物检测等，其中感官检测主要是检验者通过借助视觉、嗅觉、触觉、味觉对肉制品进行色泽、气味、黏度、滋味等方面的检查，以此来判断肉制品的新鲜度；理化检测主要有TVB-N、TMA、pH等的检测；微生物检测一般要进行菌落总数、大肠菌群及相关致病菌的检测，以确定肉制品在生产、运输、以及销售过程中的卫生状况。 以上这些传统检测方法大多数时候被用作常规检测手段，但是仍存在诸如样品被破坏、操作过程复杂、耗时长、易受检验者主观影响等不足之处，无法满足鲜度、品质快速检测的要求。电子鼻作为一种新型检测方法，以其快速无损、准确度高的特点弥补了传统方法的缺憾。由于牲畜宰后自身会发生一系列生化反应，同时在微生物的作用下肉制品也会产生独特的挥发性物质，因此气味一直都被看作肉制品感官评定的重要指标之一[1]，通过检测肉制品的挥发性气味变化来判定其新鲜度及品质好坏，对肉制品的贮藏、运输、流通及质量监控都