不同贮藏温度黑牛肉品质变化规律研究  

Quality Change of Black Beef under Different Storage Temperatures

作　　者：袁先群[1] 贺稚非[1] 李洪军[1] 蒋丽施[1] 李燕利[1] 姚艳玲[1] 

机构地区：[1]西南大学食品科学学院,国家食品科学与工程教学实验中心,重庆400715

出　　处：《食品科学》2012年第16期302-307,共6页Food Science

基　　金：国家公益性行业(农业)科研专项(200903012);三峡库区优质肉牛安全生产关键技术集成与示范项目(2011BAD36B01)

摘　　要：以两种黑牛肉为原料,采用0～4℃、7～11℃两个温度贮藏样品,通过每10d对黑牛肉进行pH值、水分含量、色泽、质构和菌落总数、大肠菌群等指标进行测定。结果表明:两种黑牛肉感官评分一致处于下降趋势;pH值变化不大,一直处于缓慢下降;两种黑牛肉水分含量变化相反,美好黑牛肉水分含量上升,高金黑牛肉则下降;两种产品的色泽变化一致;两种黑牛肉质构变化相反,可能与水分含量有关;菌落总数处于上升趋势,0～4℃贮藏的产品菌落总数比7～11℃的增长得缓慢,但都未超过卫生标准,上述说明低温更有利于保持产品品质的稳定性和安全性,延长肉品的货架期。Dynamic characteristics of two commercial brands （Meihao and Gaojin） of black beef stored at 0 - 4 ℃ and 7 - 11 ℃ were investigated by determining sensory quality, pH, water content, color, texture, bacterial count and coliform number every 10 d during a storage period of 60 d. The results showed that the sensory quality of both brands of black beef revealed a declining trend, but the pH did not exhibit an obvious reduction. On the other hand, both brands revealed opposite change trends in water content; water content in Meihao black beef revealed an increasing trend, while Gaojin exhibited a declining trend. A similar change trend in color was observed, whereas the textural structure changed in an opposite manner, which may be related to water content. Although the number of colony-forming units revealed slow growth, it still did not exceed the hygiene standard. The above findings suggest that low temperature （0--4 ~C） is more conducive to maintaining the stability and safety of black beef.

关 键 词：贮藏温度 黑牛肉 品质变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]