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

CHEN Hongsheng; GUO Hui; DIAO Jingjing; LIU Huan; ZHANG Gensheng

doi:10.13386/j.issn1002-0306.2020090015

Volume 42 Issue 11

May 2021

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Science and Technology of Food Industry > 2021 > 42(11): 204-210. > DOI: 10.13386/j.issn1002-0306.2020090015

CHEN Hongsheng, GUO Hui, DIAO Jingjing, et al. Effect of Compound Antioxidant Treatment on the Spiced Beef Under Low Temperature Storage Conditions[J]. Science and Technology of Food Industry, 2021, 42(11): 204−210. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090015.

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

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
3.
Food Engineering College, Harbin University of Commerce, Harbin 150076, China

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Received Date: September 02, 2020
Available Online: March 29, 2021

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Abstract

Abstract

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.
- spiced beef,
- physicochemical indexes,
- natural antioxidant,
- N-nitrosodimethylamine

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