中文摘要：

研究了维生素C（Vc）、茶多酚（TP）以及牛至（Origanum vulgare）和鼠尾草（Salvia farinacea）等植物提取物对鲜牛肉的护色效果。采用4℃冰箱冷藏经处理过的鲜牛肉1个星期，使其发生氧化反应，然后测定其生成的变肌红蛋白的相对含量和pH值，并配合色泽感官评定来评价提取物的抗氧化性能。结果表明：Vc与TP复配剂的抗氧化性明显好于单一抗氧化剂的抗氧化性，其最佳配比为Vc250mg／L、TP32．5mg／L；在复配的基础上分别添加牛至500mg／L、鼠尾草300mg／L的抗氧化效果最好。

英文摘要：

The color-preserving effects of Vc, tea polyphenols （TP）, Origanum vulgare （OV） and Salvia farinacea （SF） on fresh beef were studied. The color, relative content of metmyoglobin （MMb） and pH were tested after treated beef were put in 4℃ refrigerator for one week. The results showed that the mixed oxidants of Vc and TP were better than those of two single antioxidants. And the best content was 250 mg/L of Vc and 32. 5 mg/L of TP. On the basis of mixed oxidants of Vc and TP, different concentrations of Origanum vulgate and Salvia farinacea for color-preserving were investigated. The results showed that the best concentration was 500 mg/L of Origanum vulgare and 300 mg/L of Salvia farinacea respectively.