贻贝蛋白涂层结合荨麻提取物用于新鲜牛肉保鲜。
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation.
机构信息
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Recourses, University of Tabriz, Tabriz, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Azad University of Sarab Branch, Sarab, Iran.
出版信息
Meat Sci. 2021 Jun;176:108474. doi: 10.1016/j.meatsci.2021.108474. Epub 2021 Feb 21.
Combination effects of ɛ-polylysine coating (0.5 and 1%) and stinging nettle extract (3, 6 and 9%) on quality properties and shelf life of beef meat (2 × 2 × 2 cm) was evaluated at 4 °C for 12 days. The results indicated that ɛ-polylysine (ε-PL) coating with stinging nettle extract (SNE) had no significant effects on ash, fat, protein and moisture content among packaged beef samples in polyethylene bags (in atmosphere condition). At the end of storage, beef samples coated with 1% ε-PL and 9% SNE had significantly lower TBARS and TVB-N values compared to those found in control. Furthermore, 1% ε-PL coating with SNE 9% showed the highest inhibitory effects against molds and yeast, total viable counts (TVC) and coliforms during storage. However, sensory evaluation showed that samples coated with 1% ε-PL and 6% SNE had the highest scores for overall acceptability compared to the other groups. Based on the obtained results, ε-PL coating with SNE could be effectively used for extending the beef meat shelf life without negative effects on sensory attributes.
研究了 ɛ-聚赖氨酸（0.5%和 1%）和荨麻提取物（3%、6%和 9%）组合对牛肉（2×2×2cm）质量特性和货架期的影响，在 4°C 下包装在聚乙烯袋中（在大气条件下）12 天。结果表明，在包装牛肉样品中，ɛ-聚赖氨酸（ε-PL）与荨麻提取物（SNE）的复合涂层对灰分、脂肪、蛋白质和水分含量没有显著影响。在贮藏末期，与对照组相比，1%ε-PL 和 9%SNE 涂层的牛肉样品的 TBARS 和 TVB-N 值显著降低。此外，1%ε-PL 与 9%SNE 的复合涂层在贮藏过程中对霉菌和酵母、总活菌数（TVC）和大肠菌群的抑制作用最高。然而，感官评价显示，与其他组相比，用 1%ε-PL 和 6%SNE 涂层的样品在整体可接受性方面得分最高。基于获得的结果，ε-PL 与 SNE 的复合涂层可有效延长牛肉的货架期，而不会对感官特性产生负面影响。
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