臭氧水喷淋对贮藏过程中冷鲜牛肉品质的影响  

Influence of Ozone Water Treatment on Beef Quality during Chilled Storage

作　　者：周玉春[1,2] 李海鹏[1] 孙宝忠[1] 张丽[1,2] 谢鹏[1] 刘菲[1] 张扬[3] 张金山[3] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [3]新疆维吾尔自治区畜牧科学院畜牧研究所,新疆乌鲁木齐830000

出　　处：《肉类研究》2015年第3期1-4,共4页Meat Research

基　　金："十二五"国家科技支撑计划项目(2011BAD47B00);国家现代农业(肉牛牦牛)产业技术体系建设专项(nycytx-38)

摘　　要：为研究臭氧水喷淋对冷鲜牛肉品质的影响,对臭氧水喷淋冷鲜牛肉贮藏过程中pH值、挥发性盐基氮、色度(L*、a*和b*值)、感官品质变化规律进行研究。结果表明:臭氧喷淋对冷鲜牛肉pH值影响不显著;挥发性盐基氮显著降低(P<0.05);L*值在臭氧喷淋后4d降低,其余时间无显著差异(P>0.05);a*值从第8天开始高于对照组;b*值无明显影响;延缓了不良感官品质出现时间。可见,臭氧喷淋可延长冷鲜牛肉货架期。The objective of this study was to evaluate the influence of ozone water treatment on beef quality during chilled storage. The pH value, TVB-N, color （L^＊, a^＊ and b^＊ values）, sensory quality and spoilage bacterial population were investigated during a 28-day storage period after spraying using ozone water. Results showed that ozone water treatment had no significant effect on the pH value, but significantly influenced TVB- N （P 〈 0.05）. L^＊ was reduced during the first 4 days after spraying using ozone water and then did not change significantly （P 〉 0.05）. The a^＊ value was higher than that in the control group from the eighth day onwards, while b^＊ was not influenced significantly. In addition, the deterioration of beef sensory quality was delayed. These findings led us to conclude that the shelf life of chilled beef can be extended by spraying using ozone water, but the antiseptic mechanism remains to be researched deeply.

关 键 词：臭氧水 冷鲜牛肉 品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]