许丽　张海英　徐艺青等

摘要[目的] 探讨不同种类抗氧化剂的抗氧化能力及其保持冷冻干燥牛肉新鲜度和改善色泽的效果。[方法]用不同浓度的异抗坏血酸钠、维生素E、茶多酚 3种抗氧化剂在牛肉冷冻干燥工艺过程中处理牛肉，测定冷冻干燥牛肉中TBA值、丙二醛（ MDA）含量、总菌数和色泽。[结果]试验表明，单因素试验中3种抗氧化剂均有抗氧化效果，但浓度不同其抗氧化作用差异较大；0.4 g/kg异抗坏血酸钠单独使用抗化效果比较明显，增大浓度后效果没有明显提升，而维生素E既经济又有效的浓度则为40 mg/kg、茶多酚为800 mg/kg；同时经试验证明3种抗氧化剂复合使用时效果比单独使用时好，最佳复合抗氧化组复合比例为异抗坏血酸钠∶维生素E∶茶多酚为0.3 g/kg∶40 mg/kg∶500 mg/kg。[结论]研究可为延长冷冻干燥牛肉保质期提供参考依据。

关键词抗氧化剂；冷冻干燥；抗氧化；牛肉

中图分类号S879.2文献标识码

A文章编号0517-6611（2015）07-296-03

Comparison of Anti-oxidative Effects of Three Natural Anti-oxidants on Freeze-dried Beef

XU Li1，2， ZHANG Hai-ying1，2*， Xu Yi-qing1，2 et al

（1.Department of Food Sciences， Beijing University of Agriculture， Beijing 102206； 2. Beijing Key Laboratrory of Agricultural Products Detection and Control of Spoilage Organisms and Pesticide Residue， Beijing 102206）

Abstract [Objective] To discuss anti-oxidative ability and functions of maintaining freshness and improving color of freeze-dried beef by different kinds of anti-oxidant.[Method] A study was conducted to determine the effects of sodium erythorbate， vitamin E and tea polyphenol supplementation on freeze-dried beef.The three natural anti-oxidants were added in process of freeze-dry with different concentration， and then the TBA value， MDA content， total number of contaminative microorganisms and color were detected.[Result] The results showed that three anti-oxidants had significant anti-oxidative effects on freeze-dried beef when they were used singly， but the function is different with different concentration in process.The best anti-oxidative effect of sodium erythorbate concentration is 0.4 g/kg， vitamin E 40 mg/kg， tea polyphenol concentration is 800 mg/kg.The anti-oxidative effect of three natural anti-oxidants compound was better than that of single anti-oxidant， and the optimal constituent was 0.3 g/kg Sodium erythorbate， 40 mg/kg vitamin E and 500 mg/kg tea polyphenol orthogonal experiment.[Conclusion] The study can provide reference basis for prolonging the shelf life of freeze-dried beef.

Key words Anti-oxidant； Freeze-dry； Anti-oxidative； Beef

牛肉含有丰富的蛋白质，氨基酸组成比猪肉更接近人体需要，能提高机体抗病能力，对生长发育及手术后、病后调养的人在补充失血、修复组织等方面特别适宜[1-2]，所以牛肉成为了目前市场上方便食品中主要的配伍材料。为了减少牛肉的营养损失和保持较好的口感，大多生产企业采用冷冻干燥技术对配料袋中的牛肉进行处理。但牛肉肌间组织含有脂肪膜，膜内含有丰富的多不饱和脂肪酸，在保存过程中，容易发生氧化变质[3-5]。如何保持肉的营养品质及其货架期新鲜度是食品工业中迫切需要解决的课题。……