不同气调包装牛肉贮藏过程中肉质变化规律研究  

The Change Patten of Beef Quality During the Storage Period in Different Modified Atmosphere Packaging

作　　者：王志琴[1] 孙磊[1] 彭斌[1] 姚刚[1] 徐晶 李春[1] 周正勇[3] 张扬[3] 

机构地区：[1]新疆农业大学动物医学学院,新疆乌鲁木齐830052 [2]新疆华凌畜牧产业开发有限公司,新疆乌鲁木齐830000 [3]新疆畜牧科学院畜牧研究所,新疆乌鲁木齐830000

出　　处：《动物医学进展》2011年第8期49-52,共4页Progress In Veterinary Medicine

基　　金：新疆维吾尔自治区"十一五"科技重大专项(200731135);基础兽医学新疆维吾尔自治区重点学科项目

摘　　要：研究不同气调包装方法对保存期间的牛肉品质的影响,探索适宜新疆地区生鲜冷却牛肉保鲜的包装方法。将宰后的牛肉采用5种不同的气调包装放在4℃条件保存,对牛肉保鲜效果进行研究,测定分析理化、菌落总数、色泽等主要指标。结果表明,在不同气调包装条件下,贮藏过程中牛肉样品的理化指标变化和微生物繁殖情况不同,气调包装C组的牛肉在保持较好肉色的情况下,其挥发性盐基氮(TVB-N)、pH、菌落总数在24 d之内依然能保持较低水平。说明气调包装对冷却牛肉的保鲜效果较好,能够明显延长牛肉的货架期。The present study is investigated the affect of different modified atmosphere packaging （MAP） to beef quality during the storage period, to explore the suitable cool-fresh beef storage packaging method in Xinjiang. The beef kept by the 5 kings of methods MAP storage under 4 ℃ ,and to observed storage result in fresh beef, and measured the beef on physical and chemical, aerobic plate count and colour. The results showed that the physical and chemical indexes and the total bacterial colonies were different at various MAP. The group C has better color, and its total volatile basic-nitrogen, pH, aerobic plate count are lower than others during 24 d. MAP can prolong the beef the shelf life.

关 键 词：气调包装 菌落总数 理化指标 牛肉 

分 类 号：S859.83[农业科学—临床兽医学]