摘要主要探索竹叶抗氧化物(antioxidant of bamboo,AOB)在冷却羊肉保鲜中的应用效果.羊肉经竹叶抗氧化物溶液浸泡后内附吸水垫真空包装并于4℃贮藏,每5d对其进行感官评定、细菌总数、pH值以及挥发性盐基氮值的测定.结果表明,用质量浓度为0.15g/l00mL的竹叶抗氧化物溶液浸泡羊肉后,在贮藏过程中其感官、细菌总数、pH值以及挥发性盐基氮指标均为最好,保鲜时间比对照组样品延长5-7d.
Abstract：The main aim of this study was to explore the fresh-keeping a commercially available bamboo leaf-derived antioxidant
on chilled mutton. After being soaked in aqueous solutions of the antioxidant with different concentrations, chilled mutton was
vacuum packaged with water absorbing pad and stored at 4 ℃. The sensory evaluation, total bacterial count, pH value and the
total volatile basic nitrogen (TVB-N) value were measured every five days during the storage. The results showed that the meat
treated by the antioxidant at a concentration of 0.15 g/100 mL had the highest quality with regarding to its sensory, total bacterial
count, pH value and TVB-N, with an extension of shelf life by 5 － 7 days when compared with the control.
2011, Vol. 25 
