冰温结合气调包装对牛肉品质的影响  

Effect of Super Chilling Combined with Modified Atmosphere Package on Beef Quality

作　　者：孙天利[1] 岳喜庆[1] 张平[2] 李江阔[2] 张鹏[2] 

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

出　　处：《现代食品科技》2014年第5期239-244,共6页Modern Food Science and Technology

摘　　要：本文以牛肉为研究对象,以冰温技术结合O2/CO2气调包装技术对其进行贮藏保鲜试验,并对贮藏过程中牛肉的菌落总数、挥发性盐基氮(TVB-N)含量、色差值(L*值、a*)以及汁液流失率进行定期测定,同时从色泽和气味方面做以感官评价。结果表明:50%O2+50%CO2组和30%O2+70%CO2组在货架期上要高于对照组和80%O2+20%CO2组至少4 d;但是各组的TVB-N值之间无显著性差异;高浓度的氧气使得汁液流失率增大,不利于牛肉水分的保持;同时,高浓度的O2使牛肉在贮藏早期有很好的颜色,但是贮藏后期在色泽上劣变较快,并加速了牛肉的腐败变质,从而加速了不良气味的产生。高浓度的CO2不利于良好色泽的保持,但是能够很好地控制牛肉的腐败。综合几种冰温结合气调的保鲜技术来看,50%O2结合50%CO2组对牛肉有更好地贮藏保鲜效果。Beef was stored in freezing point temperature combining with modified atmosphere package.The characters including total counts,total volatile basic nitrogen（TVB-N）,color difference（L＊ value and a＊ value）,drip loss and sensory evaluation（red color and off-odor） were analyzed regularly during storage.The results indicated that shelf life of the 50% O2＋50% CO2 group and the 30% O2＋70% CO2 group were at least 4 days longer than the control group and 80% O2＋20% CO2 group.There was no difference between TVB-N values in different groups.High concentration oxygen increased drip loss during storage;it kept good color in the initial period,but became worse in later period;meanwhile,it accelerated the spoilage of beef and the appearance of off-odor.High concentration carbon dioxide deteriorated color but delayed beef spoilage.In summary,the combination of super chilling technique and 50% O2＋50% CO2 package was useful for beef storage.

关 键 词：牛肉 冰温技术 气体包装技术 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]