摘要
为分析牛肉在不同包装方式下理化品质的变化,将冷鲜牛肉分别包装在空白组(空气),MAP1(吸水衬垫+45%O_(2)+45%CO_(2)+10%N_(2)),MAP2(抗菌吸水衬垫+45%O_(2)+45%CO_(2)+10%N_(2)),MAP3(45%O_(2)+45%CO_(2)+10%N_(2))中,并在4℃下贮藏,以色度值、p H值、汁液流失率、菌落总数和挥发性氮含量等作为品质指标,分析不同包装形式牛肉各品质指标随贮藏时间的变化。结果显示,4组牛肉的色度值a^(*)呈现先增大后减小的趋势,变化范围在5.2~7.2;汁液流失率随着贮藏时间的延长逐渐变大,MAP2显著高于其他组,最高达7.53%;p H值呈现出先下降后上升的趋势,各组间相差不大,均小于6.0;菌落总数和挥发性氮含量总体呈现出上升的趋势,MAP1菌落总数和挥发性氮含量上升最慢,在第7 d时分别超过106和6.0 mg/100 g。相比空白组、MAP2和MAP3,MAP1中的牛肉呈现出更好的保鲜效果,具有较好的外观,最低的菌落总数和挥发性氮含量,货架寿命比其他组延长2~4 d。低温气调包装结合吸水衬垫对牛肉保鲜效果最好,MAP2中添加的乙醇对于牛肉贮藏有害,削弱气调和吸水衬垫对于牛肉保鲜效果的贡献。研究为牛肉低温贮藏保鲜技术在实际生产中的应用提供数据和理论基础。
In order to analyze the change of physicochemical quality of beef under different packaging methods,the beef was packaged in blank group(air),MAP1(water absorbant pad+45%O_(2)+45%CO_(2)10%N_(2)),MAP2(antibacterial-water absorbant pad+45%O_(2)+45%CO_(2)+10%N_(2)),MAP3(45%O_(2)+45%CO_(2)+10%N_(2))and was stored at 4℃.The changes of quality indexes of beef including chroma value,pH value,juice loss rate,total colony count and volatile nitrogen content in different packaging forms as a function of storage time were analyzed.Results show that the a^(*)value of beef in the four groups increases first and then decreases,ranging from 5.2 to 7.2.The juice loss rate increases gradually with the extension of storage time with maximum value of 7.53%in MAP2,significantly higher than other treatments.The pH value declines first and increases later,but the change is not significant among the groups,all of which less than 6.0.The total number of bacteria colony and volatile nitrogen content shows an overall trend of increase during storage.The total number of colonies and volatile nitrogen content of MAP1 increases most slowly,exceeding10~6 and 6.0 mg/100 g on the 7 th day,respectively.Compared with the blank group,MAP3 and MAP2,beef in MAP1 shows better fresh-keeping effect,has better appearance,the lowest total colony count and lowest volatile nitrogen content.The shelf life of beef in MAP1 is 2-4 d longer than that in other three groups.In the storage process,the treatment of MAP and water absorption pad is the most beneficial to the storage of beef at low temperature,while the ethanol added in MAP2 is harmful to the storage of beef,which weakens the contribution of MAP and water absorption pad to the preservation effect of beef.This study provides data and theoretical basis for the application of low-temperature storage and preservation technology of beef in actual production.
作者
王洪江
范晓禹
赵楚萍
陈洪生
WANG Hongjiang;FAN Xiaoyu;ZHAO Chuping;CHEN Hongsheng(Heilongjiang Bayi Agricultural University,Daqing 163319,China)
出处
《包装与食品机械》
CAS
北大核心
2023年第1期19-24,38,共7页
Packaging and Food Machinery
基金
黑龙江省“百千万”工程科技重大专项(2020ZX07B02)
黑龙江八一农垦大学科研启动项目(XDB-2017-14)。
关键词
牛肉
贮藏品质
气调包装
吸水衬垫
beef
preserve quality
modified atmosphere packaging
water absorption pad
作者简介
王洪江(1980),男,博士,副教授,主要从事食品活性包装和智能包装方面的研究和教学,E-mail:6whj@163.com;通信作者:陈洪生(1979),男,博士,副教授,主要从事畜产品加工及贮藏方面的教学和科研,通信地址:163319黑龙江省大庆市高新区新风路5号黑龙江八一农垦大学,E-mail:hsch0608@163.com。
