不同包装方式对冷藏延边黄牛冷却肉的影响  

Effects of Different Packaging Methods on Refrigeration of Yanbian Yellow Cattle Cooling Meat

作　　者：刘笑笑[1] 华晶忠[2] 李树锦[1] 王海丽[1] 羿庆燕[1] 梁成云[1] 

机构地区：[1]延边大学农学院,吉林龙井133400 [2]吉林省经济管理干部学院资源与环境管理系,长春130012

出　　处：《湖北农业科学》2011年第3期580-582,609,共4页Hubei Agricultural Sciences

基　　金：延边大学研究生科研项目[延大研科合字(2009)第70号];延边朝鲜族自治州科技发展计划项目

摘　　要：将30月龄延边黄牛(去势公牛)左侧臀中肌进行托盘包装和真空包装,置于(3±1)℃冷藏箱中贮藏。以pH值、TVB-N值、表面颜色、菌落总数作为评价指标,研究不同包装方式对延边黄牛冷却肉冷藏期间新鲜度变化的影响。结果表明,真空包装的保鲜效果优于托盘包装,保质期可以达到22 d,保存期可以达到24～26 d,与托盘包装相比,保质期和保存期均延长16 d。The left mid-gluteus of 30-month old Yanbian yellow cattle（gelded ox） was packed by salver or vacuum packing,and stored in the refrigerator at（3±1）℃.Take pH value,TVB-N value,superficial color and total colony as the evaluating indicator,the effects of the two packaging methods on refrigeration of Yanbian yellow cattle cooling meat were studied.The results showed that the preservation effect of vacuum packing excelled that of the tray packing as the shelf time could be as long as 22d;while the storage life could be up to 24～26d.Compared with the tray packing,both the shelf time and storage life of vacuum packing had been extended 16d.

关 键 词：延边黄牛 新鲜度 托盘包装 真空包装 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程] TB48[轻工技术与工程—食品科学与工程]