牛肉贮藏期间易被微生物污染而发生腐败变质。为延长冷鲜牛肉的货架期，使用无毒、健康、安全的天然保鲜剂对牛肉进行保鲜的研究备受关注。本试验采用抑菌试验，以大肠杆菌与金黄色葡萄球菌的对象菌，以抑菌圈直径为检测指标，进行了茶多酚、乳酸链球菌素（Nisin）、壳聚糖三种天然保鲜剂抑菌的单因素试验，得出三种保鲜剂适合的抑菌浓度；采用正交试验优化了三种天然保鲜剂协同保鲜的配比。并以未经保鲜剂处理的冷藏牛肉为对照，进行了该天然保鲜剂对冷藏牛肉保鲜效果的研究。研究结果表明：三种天然保鲜剂协同抑菌的最适配比为：0.10%茶多酚+1.00%壳聚糖+0.08%Nisin，可将牛肉的货架期从5 d延长至11 d。本研究为冷鲜牛肉的保鲜开发出一种天然保鲜剂，对牛肉产业的发展提供一定的技术指导。

Beef is rich in nutrition and delicious taste, which is susceptible to microbial contamination and deterioration during storage. In order to extend the shelf life of cold fresh beef, the research of natural antibacterial agent become the focus because of the characteristic of the non-toxic, health and safety. In this paper, the effects of three kinds of antibacterial agents including tea polyphenols, nisin, chitosan were tested to obtain the suitable bacteriostatic concentration through the single factor experiment. with Escherichia coli and staphylococcus aureus as the object bacteria to research and bacteriostatic circle diameter as testing indicators. And the synergy bacteriostatic ratio of three kinds of natural fresh-keeping agents was optimized by orthogonal experiment design. The bacteriostatic effect of the natural preservative agent on chilled beef was researched using chilled beef without preservativeas the control. Research results showed that the optimum proportion was tea polyphenols of 0.10%, chitosan of 1.0%, and nisin of 0.08%. The antistaling agent could extend the shelf life of chilled beef from the 5 d to 11 d. The test developed the natural antistaling agent of cold fresh beef, which would provide certain technical guidance for the development of beef industry.

河南省科技攻关项目（182102110006）；河南省科技攻关项目（172102110038）；2016年河南省科技特派员项目；河南省教育厅科技重点项目（12B550016）