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| Effect of Litsea cubeba oil on Shelf Life of Beef Sauce |
| XU Aqi, ZHOU Yingzi, ZHU Qiujin* |
| Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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Abstract In this experiment, Litsea cubeba oil was added to beef sauce to increase its flavor and simultaneously reduce the addition of preservatives and improve its shelf life. Based on the results of sensory evaluation and thiobarbituric acid (TBA) value, the optimum amount of added Litsea cubeba oil was 1 μL/g of beef sauce. During storage, the pH of beef sauce with Litsea cubeba oil first rose and then fell, and was always lower than the control without Litsea cubeba oil; both the total volatile base nitrogen (TVB-N) value and the total bacterial count (TBC) kept rising at a slower rate than they increased in the control. Litsea cubeba oil could act as a preserve for beef sauce. Using a first-order kinetic equation combined with the Arrhenius equation, a shelf life prediction model was established based on TBA value. The theoretical shelf life of beef sauce with Litsea cubeba oil without autoclaving when stored at 20, 25 and 38 ℃ was calculated to be 38.0, 20.9 and 3.5 d respectively, which was consistent with the measured values. The shelf life of the control group was 11.0, 6.0 and 1.0 d, which was significantly shorter than the measured value of the shelf life of beef sauce with Litsea cubeba oil.
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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2018, Vol. 32 
