摘要
选取牦牛背腰最长肌为原料,采用热水(82~87℃)结合体积分数5%乳酸进行喷淋处理,并分别用热缩袋和纹路袋进行真空包装,然后置于4℃冷藏,分析冷藏期间(2、5、12、23、40 d)牦牛肉的品质变化。结果表明:热水结合乳酸喷淋降低了牦牛肉的pH值,抑制糖原酵解,延缓脂肪氧化,有效减少冷鲜牦牛肉中的菌落总数(P<0.05),延缓冷鲜牦牛肉的腐败变质;真空热缩包装和真空纹路包装对牦牛肉蒸煮损失率、剪切力、pH值、脂肪氧化、菌落总数及总挥发性盐基氮含量有一定影响,真空热缩包装牦牛肉剪切力小于真空纹路包装,说明真空热缩包装的牦牛肉更嫩,此外,真空热缩包装牦牛肉的色泽变化更为稳定。因此,喷淋减菌结合真空热缩袋包装对延长冷鲜牦牛肉货架期的效果更为显著。
Yak Longissimus dorsi muscle was sequentially sprayed with hot water(82–87℃)and 5%lactic acid,and then vacuum packaged in heat shrinkable bags or grained bags before being stored at 4℃for different periods of time(2,5,12,23 and 40 days).Changes in yak meat quality were estimated during storage.The results showed that the spraying treatment reduced the pH value,inhibited the glycolysis,delayed the oxidation of fat,and effectively reduced the total bacterial number in chilled yak meat(P<0.05),resulting in a delay of meat spoilage.The cooking loss,shear force,pH value,fat oxidation,total bacterial number and total volatile basic nitrogen(TVB-N)content of yak meat were affected by both packaging treatments.The shear force of yak meat vacuum packaged in heat shrinkable bags was smaller than of yak meat vacuum packaged in grained bags,indicating that the former was more tender.In addition,the color of yak meat in vacuum heat shrinkable packaging remained more stable.Therefore,the combined use of the spraying treatment and vacuum heat shrinkable packaging was more effective in extending the shelf life of chilled yak meat.
作者
郝艳杰
张艳珍
朱嘉文
王稳航
HAO Yanjie;ZHANG Yanzhen;ZHU Jiawen;WANG Wenhang(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Qinghai Light Industry Research Institute Co.Ltd.,Xining 810000,China)
出处
《肉类研究》
北大核心
2020年第8期63-69,共7页
Meat Research
基金
青海省科技援青合作专项(2020-QY-215)
天津市科技重大专项与工程项目(17ZXHLNC00010)。
关键词
牦牛肉
冷鲜
减菌
包装
理化性质
yak meat
chilled storage
decontamination
packaging
physicochemical properties
作者简介
第一作者:郝艳杰(1995—)(ORCID:0000-0003-0747-480X),女,硕士研究生,研究方向为动物资源开发与功能性食品。E-mail:m18222428920_1@163.com;通信作者:王稳航(1977—)(ORCID:0000-0003-0219-8287),男,研究员,博士,研究方向为食品大分子与软物质科学。E-mail:wangwenhang@tust.edu.cn。
