竹醋液与茶多酚对牛肉的复合保鲜效果

Preservation of Beef by Using Mixture of Bamboo Vinegar and Tea Polyphenols

DOI：10.3969/j.issn.1673-1689.2013.04.012

中文关键词: 竹醋液 茶多酚 牛肉 保鲜

英文关键词: bamboo vinegar tea polyphenols beef preservation

基金项目:教育部高等学校博士学科点专项科研基金(20113104110005);上海市科委工程中心建设项目(11DZ2280300)

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中文摘要:

考察了竹醋液与茶多酚对两种常见食源性致病菌大肠杆菌(革兰氏阴性菌)及金黄色葡萄球菌(革兰氏阳性菌)的最低抑菌浓度,进而将两者复配用于牛肉的保鲜。以储藏期间样品的pH值、挥发性盐基氮(TVB-N)值、菌落总数及硫代巴比妥酸(TBA)值为质量指标,研究竹醋液与茶多酚两者复配液对牛肉的保鲜效果。结果表明:竹醋液、茶多酚及二者复配液对牛肉有良好的保鲜效果,其中,复配液保鲜效果最佳,可将牛肉货架期由原来6~8 d延长到了12~14 d。

英文摘要:

In this paper,the minimum inhibitory concentrations(MIC) of bamboo vinegar and tea polyphenols were determined against Escherichia coli(G-) and Staphylococcus aureus(G+),respectively.Beef was preserved by bamboo vinegar,tea polyphenols and their mixture,respectively.The pH value,TVB-N value,total bacterial count,and TBA value were determined to evaluate the effect of preservation during storage.The results indicated that the mixture of bamboo vinegar and tea polyphenols exhibited the best effect of preservation and prolonged the shelf-life of beef from 6~ 8 days up to 12~14 days.

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