Effect of Compound Antioxidant Treatment on the Spiced Beef Under Low Temperature Storage Conditions

In order to select a kind of natural preservative which could improve the storage quality of spiced beef and improve the safety of spiced beef during storage and reduce the addition of synthetic antioxidant, this paper was aimed to investigate the effects of natural compound antioxidant (cassia, rosemary, clove and Nisin) to prolong the shelf life for spiced beef. The preservation effect of natural antioxidants on spiced beef was determined by using thiobarbituric acid reactant (TBARS), total volatile base nitrogen, pH value and a^* value. The results showed that compared with the control group, the fifth group could significantly slow down the oxidative damage of spiced beef, delay the reduction of product quality (P<0.05), and had better sensory quality at 4 ℃ for 60 days. On the 60th day, the TBARS value of the fifth group was (0.30±0.01) mg/kg, the volatile base nitrogen value of the fifth group was (12.08±0.21) mg/100 g, the total number of colonies of the fifth group was (3.81±0.04) lg (CFU/g), which was significantly better than that of the control group (P<0.05). The results of sensory evaluation analysis were consistent with the above results. So compared with other treated groups, the spiced beef treated with 0.05% nisin, 0.05% clove, 0.03% rosemary and 0.03% cinnamon possessed the best color and flavor during whole storage.