微酸性电解水冰对牛肉保鲜及抗氧化效果的影响
Effect of Slightly Acidic Electrolyzed Water Ice on Beef Fresh-keeping and Antioxidant Activity
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摘要: 为研究微酸性电解水冰(Slightly acidic electrolyzed water ice,SAEW-ice)对牛肉保鲜及抗氧化效果的影响,本文利用微酸性电解水和0.1%茶多酚溶液分别对牛肉浸泡预处理后,将其各自存放在装有SAEW-ice和茶多酚冰(Tea polyphenols ice,Tpp-ice)的泡沫箱内,-1 ℃冰温储藏;检测样品菌落总数、pH、挥发性盐基总氮(Total volatile basic nitrogen,TVB-N)以及硫代巴比妥酸(Thiobarbituric acid,TBA)在贮藏保鲜期间的变化。结果表明:SAEW-ice和Tpp-ice均可有效抑制牛肉在储藏期间微生物数量的增长速度,减缓pH及TVB-N的上升,Tpp-ice组菌落总数在第9 d(5.83 lg CFU/g)接近国家标准,而SAEW-ice组第12 d的菌落总数为5.76 lg CFU/g,此时并未超标;第12 d,Tpp-ice组TBA仅为0.3 mg MDA/kg,而SAEW-ice组已达0.97 mg MDA/kg。SAEW-ice和Tpp-ice处理牛肉的货架期可分别达到12 d和9 d;SAEW-ice对牛肉具有良好的保鲜效果,但抗氧化效果不明显。Abstract: In order to study the effect of slightly acidic electrolyzed water ice (SAEW-ice) on beef fresh-keeping and antioxidant activity, the beef was pretreated with slightly acidic electrolytic water (SAEW) and 0.1% tea polyphenol (Tpp) solution respectively and stored in a foam box containing SAEW-ice and tea polyphenol ice (Tpp-ice) at-1℃. Total viable count, pH, volatile base total nitrogen and thiobarbituric acid were detected. The results showed that SAEW-ice and Tpp-ice could effectively inhibit the growth rate of the microbial population and slow down the rising rate of pH and TVB-N during storage, respectively. The total colony count of Tpp-ice group was close to the national standard on the 9th day (5.83 lg CFU/g), while that of SAEW-ice group was 5.76 lg CFU/g on the 12th day, which did not exceed the standard. On the 12th day, the thiobarbituric acid of the Tpp-ice group was only 0.3 mg MDA/kg, while that of the SAEW-ice group reached 0.97 mg MDA/kg.The shelf life of beef treated with SAEW-ice and Tpp-ice was 12 days and 9 days, respectively. SAEW-ice has a good effect on beef fresh-keeping. However, it does not possess antioxidant activity.