冷冻调理肉制品在快递运输过程中易因温度波动导致品质劣变。选择调理牛排为研究对象，通过测定硫代巴比妥酸（TBARS）值、羰基含量及微生物计数分析，探讨不同香辛料提取物对牛排在温度波动下的保鲜作用。结果表明，迷迭香提取物可以显著降低牛排的TBARS值（P<0.05），丁香提取物对样品脂肪和蛋白质氧化均具有显著的抑制效果（P<0.05）。两种香辛料提取物对牛排中乳酸菌等腐败微生物有很好的抑制作用，可显著降低产品的细菌总数（P<0.05），使调理牛排的运输期延长为48 h。丁香和迷迭香提取物在温度波动下对调理牛排保鲜具有积极作用。%The quality of frozen prepared meat products are prone to deteriorate when temperature abuses dur-ing the express delivery. By determination of the thiobarbituric acid reactive substances (TBARS) value, car-bonyl and content and microbial counts, effects of spice extracts on preservation of prepared steak under an abusive cold chain were studied. Results showed that the rosemary extract significantly reduced the TBARS val-ue(P<0.05), while clove extract could both delay the oxidation of the fat and protein in the prepared steak(P<0.05). The two spice extracts showed good inhibitive effects on the growth of lactic acid bacteria in the steak and therefore the total bacterial counts decreased(P<0.05), with an extending transportation period of 48 h. There-fore, clove and rosemary extracts can play a positive role in the preservation of the prepared steak when temper-ature abuses.
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