荨麻草水提取物和改良气氛包装对地牛肉货架期的影响。
Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef.
机构信息
Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey.
出版信息
Meat Sci. 2010 Oct;86(2):468-73. doi: 10.1016/j.meatsci.2010.05.036. Epub 2010 May 23.
Effects of lyophilized Urtica dioica L. water extract (LUWE) and modified atmosphere packaging (MAP) on the quality and shelf life of ground beef were investigated. Ground beef was stored as aerobic control, MAP (80%O(2)+20% CO(2)), MAP+250 ppm LUWE and MAP and 500 ppm LUWE at 2+/-0.5 degrees C for 14 days. MAP and LUWE had significant effects on mesophilic, psychrotrophic and lactic acid bacteria and Pseudomonas counts. Depending on the level of LUWE, Pseudomonas and psychrotrophic counts decreased. Treatment with 500 ppm LUWE+MAP showed the lowest TBARS values compared to other groups during storage. 80% O(2)-MAP increased TBARS values. Treatment had no significant effect on L* and b* values of the exterior of the ground beef, but had significant effects on the color of interior sections.
研究了荨麻（Urtica dioica L.）水提取物（LUWE）的冻干和改良气氛包装（MAP）对碎牛肉质量和保质期的影响。碎牛肉作为需氧对照、MAP（80%O2+20%CO2）、MAP+250ppm LUWE 和 MAP+500ppm LUWE 在 2+/-0.5°C 下储存 14 天。MAP 和 LUWE 对需氧菌、嗜冷菌和乳酸菌和假单胞菌计数有显著影响。根据 LUWE 的水平，假单胞菌和嗜冷菌的计数减少。与其他组相比，MAP 和 500ppm LUWE 处理在储存过程中显示出最低的 TBARS 值。80%O2-MAP 增加了 TBARS 值。处理对碎牛肉外部的 L和 b值没有显著影响，但对内部部分的颜色有显著影响。
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