气调包装和天然复合保鲜剂对冷却牛肉联合保鲜效果影响的研究  

Chilled Beef Preservation with a Combination of MAP and Natural Preservatives

作　　者：崔英丽[1] 张慜[1] 刘振彬[1] 徐惠群 CUI Yingli ZHANG Min＊ LIU Zhenbin XU Huiqun(School of Food Science and Technology, Jangnan University, Wuxi 214122, China Jiangsu Ziteng Horticultural Greening Engineering Co.Ltd, Jingjiang 214500,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江苏紫藤园艺绿化工程有限公司,江苏靖江214500

出　　处：《食品与生物技术学报》2017年第4期352-356,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(30972058);江苏省重点研发计划(现代农业)重点项目(BE2015310217)

摘　　要：为了延长冷却牛肉的货架期,研究了气调包装以及气调-保鲜剂联合保藏对生鲜牛肉的感官、pH值、色泽、出水率、菌落总数、TVB-N等指标的影响,结果表明体积分数45%O_2、50%CO_2、5%N_2的气调保藏可将冷藏牛肉的货架期延长至12 d,且体积分数45%O_2、50%CO_2、5%N_2气调参数与丁香/肉桂联合使用可将冷藏牛肉的保鲜期延长到16 d。因此,气调-保鲜剂联合使用可以显著的延长冷藏牛肉的货架期,具有很好的利用前景。The effects of modified-atmosphere preservation and modified-atmospliere assisted with the natural preservatives on the characteristics of chilled beef including sensory evaluation,total viable counts （TVC）, pH, color and TVB-N were investigated to prolong the product shelf life. The shelf life of chilled beef can be extended to 12 days under 4 5 % O2,50% C0 2 and 5 % N2,and be further extended to 16 days with a combination of clove/ cinnamon. The modified-atmosphere assisted with natural preservatives was confirmed to significantly prolong the shelf life of beef, indicating a promising prospect in food industry.

关 键 词：牛肉 气调保藏 保鲜剂 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]