文献类型： 外文期刊
第一作者： Yang, Xiaodong
作者： Yang, Xiaodong;Zhang, Songshan;Lei, Yuanhua;Wei, Meng;Liu, Xiaochang;Yu, Haojie;Xie, Peng;Sun, Baozhong;Wei, Meng;Sun, Baozhong
作者机构：
关键词： Calcium propionate; Tea polyphenols; Stewed beef chunks; Preservation offreshness1
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 176 卷
页码：
收录情况： SCI
摘要： Calcium propionate (CaP) and tea polyphenols (TPs) have antibacterial activity, while TPs have antioxidant activity; both are food additives. This study aimed to investigate the effect of the combination of calcium pro-pionate and tea polyphenols (0.3% CaP + 0.03% TPs) on the preservation of beef chunks stewed during refrigerated storage. The beef chunks stewed in the broth containing 0.3% CaP and 0.03% TPs had lower total viability number (TVC), pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid-reactive substance (TBARS) contents as well as higher sensory quality than those of the control group during refrigerated storage for 12 days. Treatment with CaP and TPs extended the shelf life of the treatment groups at least four days compared to the control group. The results indicated that combining calcium propionate and tea polyphenols could be a promising method to extend the shelf life of beef chunks during refrigerated storage.
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