冷鲜水牛肉保鲜技术  

Preservation of Chilled Buffalo Meat

作　　者：陶亮[1] 江祈雨[1] 马元元[1] 廖菊杏 方凹焕 黄艾祥[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]德宏州彩云琵琶食品有限公司,云南德宏678400

出　　处：《肉类研究》2013年第3期37-41,共5页Meat Research

基　　金：云南省德宏州与云南农业大学州校合作专项(ZC11-02);云南省科技创新强省项目(2012AB014)

摘　　要：采用真空包装、热收缩膜包装、保鲜剂配合热收缩膜包装冷鲜水牛肉,在0～4℃条件贮藏。通过分析贮藏期间的嫩度、pH值、挥发性盐基氮、菌落总数、大肠菌群和感官评定等,研究包装方式对水牛肉保鲜效果的影响。结果表明:对照组、实验组1、2、3的货架期分别为9、15、18、27d。采用热收缩膜配合复合保鲜剂包装能有效延长保质期(27d),保鲜效果最好。The effect of different packaging styles such as vacuum packaging and heat shrinkable film packaging alone or in conjugation with preservative treatment on the storage quality of chilled buffalo meat was examined in this study. The packaged samples stored for different periods at 0-4℃ were analyzed for tenderness, pH value, total volatile basic nitrogen （TVB-N）, total bacterial count, coliform bacteria and sensory attributes. The shelf-lives of control group （vacuum packaging） and test groups 1, 2 and 3 （with blanching at 85℃ for 2 s or at 90 ℃ for 1 s following heat shrinkable film packaging, and preservative treatment followed by heat shrinkable film packaging and blanching at 90℃ for 1 s, respectively） were 9, 15, 18 d and 27 d, respectively. Hence, the combined use of heat shrinkable film packaging and preservative treatment is the most effective in preserving buffalo meat.

关 键 词：冷鲜水牛肉 保鲜 热收缩膜 货架期 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]