冷却牛肉的保鲜研究进展

肉类研究年第期总第3期肉类研究M EA T RESE ARCHw w w .cm r c.c om .c n2008.7冷却肉保鲜技术的研究进展池泽玲（西南大学食品科学学院，重庆　400716）摘　要：该综述介绍了各种冷却肉保鲜技术的原理和特点。

对冷却肉的保鲜剂、包装技术、辐射保鲜技术、高压保鲜技术、紫外线杀菌技术在冷却肉保鲜中的应用进行了详细的介绍，并综述了其在肉类工业的应用现状，对其前景进行了展望。

关键词：冷却肉;保鲜技术;研究进展R esear ch Pr ogr ess on Preser vat i on T echnol ogy of C hi l l ed M eatChiZe-ling(Food Science Col lege,Southwes t Universit y,Chongqing 400716China)A bst ract :This revi ewi ntroduces t he characterist ics and m echanismof different kinds of preservat i ont echnol ogy for chilled m eat.The packing t echnology,the irradiat ion t echnology,t he high pres sure t echnical as well as preservative and t he Ult ravi olet t echnology of t he chil led m eat for m ai ntaining freshnes s are sum m aried in the article.Also t he applications and t rends of t he t echnology are analyzed.K ey w ords:Chilled m eat ;Peservat ion t echnol ogy;Res earch progress中图分类号:T S 205 文献标志码:B 文章编号:1001-8123(2008)07-0017-030　前言近几年来,我国肉类消费发生了明显的结构性变化，呈现从冷冻肉——热鲜肉——冷却肉的发展过程[1]。

分析检测不同保鲜剂对冷却牛霖肉保鲜效果的研究顾伊榕1，闫立婷2，李　双3，张鸿儒1，陈梦雨1，陈湘宁1*（1.北京农学院 农业农村部农产品加工与品质控制重点实验室（部省共建），北京 102206；2.北京雁栖月盛斋清真食品有限公司，北京 101400；3.北京华都阳光食品有限责任公司，北京 100088）摘　要：通过实验探究茶多酚、复合有机酸和环脂肽3种保鲜剂对冷却牛霖肉的保鲜效果，在贮藏期间对色差、挥发性盐基氮、菌落总数和感官评分等指标进行测定，以筛选对冷却牛霖肉有较好保鲜效果的保鲜剂。

结果表明，在贮藏期间内，茶多酚组、复合有机酸组和环脂肽组的挥发性盐基氮含量和菌落总数低于对照组（无保鲜剂处理），色差和感官评价高于对照组。

其中，第10天，环脂肽组a*值为10.46，挥发性盐基氮含量为11.25 mg/100 g，菌落总数为5.87 lgCFU·g-1，均为最优；在感官评价方面，环脂肽组感官评分显著高于茶多酚组和复合有机酸组（P＜0.05）。

环脂肽对冷却牛霖肉具有较好的保鲜效果，可作为天然保鲜剂应用于冷却牛霖肉的贮藏。

关键词：冷却牛霖肉；货架期；食品保鲜剂Study on the Effects of Different Preservers on Preservation ofChilled Knuckle MeatGU Yirong1, YAN Liting2, LI Shuang3, ZHANG Hongru1, CHEN Mengyu1, CHEN Xiangning1*(1.Key Laboratory of Agricultural Product Processing and Quality Control (Co-construction by Ministry andProvince), Ministry of Agriculture and Rural Affairs, Beijing University of Agriculture, Beijing 102206, China; 2.Beijing Yanxi Yueshengzhai Moslem Food Co., Ltd., Beijing 101400, China; 3.Beijing Huadu Sunlight Food Co.,Ltd., Beijing 100088, China)Abstract: The effects of three preservatives, tea polyphenols, compound organic acids and cyclic lipopeptides, on the preservation of chilled beef knuckle meat were investigated, and the color difference, volatile base nitrogen, total number of colonies and sensory scores were measured during storage, so as to screen out a preservative with better preservation effect on chilled beef knuckle meat. The results showed that during storage, the volatile base nitrogen content and the total number of colonies in the tea polyphenol group, the compound organic acid group and the cyclic lipopeptide group were lower than those in the control group (without preservative treatment), and the color difference and sensory evaluation were higher than those in the control group. Among them, on the 10th day, the a* value of the cyclic lipopeptide group was 10.46, the volatile base nitrogen content was 11.25 mg/100 g, and the total number of colonies was 5.87 lgCFU·g-1, which were the best; in terms of sensory evaluation, the sensory score of the cyclic lipopeptide group was significantly higher than that of the tea polyphenol group and the compound organic acid group (P＜0.05). Cyclic lipopeptide has a good preservation effect on chilled beef knuckle meat and can be used as a natural preservative for the storage of chilled beef knuckle meat.Keywords: chilled beef knuckle meat; shelf life; food preservation agents基金项目：首农食品集团自立科技项目“新业态下的大红门、月盛斋老字号肉制品品质提升技术研发与新产品创制”（SNSPKJ〔2021〕04）。