冰温结合真空包装牛肉的品质变化  

Study on freezing points combined with vacuum packaging of beef quality

作　　者：岳喜庆[1] 张秀梅[1] 孙天利[1] 张平 李江阔 

机构地区：[1]沈阳农业大学,辽宁沈阳110866 [2]国家农产品保鲜技术研究中心(天津),天津300384

出　　处：《食品与发酵工业》2013年第6期225-229,共5页Food and Fermentation Industries

摘　　要：为研究真空小块包装牛肉在冰温贮藏期间的品质变化,测定了4、0℃、冰点温度贮藏的牛肉在0、4、8、12、16、20、24、28 d的pH值、失水率、色差值、细菌总数、嫩度,确定了各贮藏温度下指标随贮藏时间的变化规律及差异性和相关性。结果表明:冰温可有效延长牛肉的贮藏期,且贮藏后期各指标变化皆优于传统冷鲜肉,冰温条件下贮藏到第28天,细菌总数为5.02 lgCFU/g,剪切力值为3.065kg。由此判断冰温结合真空小块包装是可行的,且能较好的保持牛肉的品质。In order to study the small vacuum packaging beef quality changes during storage in freezing point, beef＇ s pH, water lost rate, color difference, the total bacteria count and tenderness at 0,4,8,12,16,20,24,28 days storage at 4 ℃ , 0 ℃ freezing point temperatures were measured. The difference and correlation between storage tem- perature index and the storage time was determined. The results showed that： the freezing point storage can effectively extend the storage time, and meat quality were better than the traditional storage method. On the 28th day of freezing point storage, plate count of lgCFU was 5.02 g-1. The shear stress was 3. 065 kg. Therefore, freezing point combined with vacuum Dackin~ is feasible, and can better maintain the aualitv of beef.

关 键 词：冰温 真空 PH 牛肉 细菌总数 嫩度 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]