低温贮藏过程中水牛肉品质变化研究  

Quality Changes of Buffalo Meat during Low Temperature Storage

作　　者：刘纯友[1,2] 付春婷 许金蓉[1] 玉万国[1] 高小尧 LIU Chun-you;FU Chun-ting;XU Jin-rong;YU Wan-guo^GAO Xiao-yao(School of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2020年第2期273-278,287,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31960492);广西自然科学基金青年基金项目(2016GXNSFBA380079,2016GXNSFBA380075);广西自然科学基金面上项目(2018GXNSFAA138081);广西科技大学博士基金项目(校科博16Z05);广西科技大学自然科学培育计划项目(2018GXKDYF086)

摘　　要：为探究低温贮藏过程中水牛肉品质变化规律,选取新鲜水牛肉为原料,采用4、-18、-60℃三个温度梯度贮藏肉样,测定不同贮藏期水牛肉的色泽、滴水损失、pH、双烯值、蒸煮损失、挥发性盐基氮(TVB-N值)、菌落总数和大肠菌群数的变化。结果发现,随着贮藏温度的升高,水牛肉的蒸煮损失、b^*值、双烯值、挥发性盐基氮、菌落总数和大肠菌群数显著增加(P<0.05),但水牛肉的a^*值、L^*值显著降低(P<0.05);随着贮藏时间的延长,水牛肉的滴水损失、蒸煮损失、双烯值、挥发性盐基氮、菌落总数和大肠菌群数显著增大(P<0.05);这表明水牛肉品质劣变程度进一步加剧。三个贮藏温度条件下,4℃冷藏的水牛肉双烯值、TVB-N值、菌落总数比-18、-60℃冻藏的水牛肉增长速度快,其中贮藏第10 d的TVB-N值和菌落总数分别为20.08 mg/100 g和6.7lg(CFU/g),显著高于-18、-60℃冻藏水牛肉(P<0.05),且-18、-60℃冻藏水牛肉均在卫生标准(GB 2707-2016)范围内。综上,贮藏时间的延长与温度的升高均会导致水牛肉品质下降。4℃冷藏适合水牛肉的短期保藏,货架期为8 d;但-18、-60℃冻藏适合水牛肉的长期保藏,其中60℃冻藏更有利于水牛肉品质的稳定和卫生安全,同时有效延长水牛肉的货架期。To investigate the mechanism of quality change of buffalo meat during the low temperature storage,fresh buffalo meat was selected as raw material,and was stored at three temperature gradients of 4,-18 and-60℃,respectively.The color,drip loss,pH value,diene value,cooking loss,volatile basic nitrogen(TVB-N value),total number of colonies and number of coliforms of buffalo meat during different storage were measured.The results showed that cooking loss,b^*value,diene value,volatile basic nitrogen,total number of colonies and coliform bacteria of buffalo meat increased significantly with the increasing of storage temperature(P<0.05),while a^*value and L^*value of buffalo meat were decreased significantly(P<0.05).With the prolongation of storage time,the drip loss,cooking loss,diene value,volatile basic nitrogen,total colony number and coliform bacteria of buffalo meat increased significantly(P<0.05).The present results indicated that the deterioration degree of buffalo quality was further aggravated.Under the three temperature conditions,the diene value,TVB-N value and total number of colonies of buffalo meat at 4℃increased faster than that of frozen buffalo meat at-18,-60℃.The TVB-N value and total number of colonies of buffalo meat at 4℃on the 10 th day of storage were 20.08 mg/100 g and 6.7 lg(CFU/g),which were significantly higher than those of frozen buffalo meat at-18,-60℃(P<0.05).Frozen buffalo meat at-18,-60℃were still within the hygienic standard(GB 2707-2016).In conclusion,the prolongation of storage time and the increasing of temperature would result in a decline in the quality of buffalo meat.The cold storage at 4℃was suitable for short-term storage of buffalo meat,and shelf-life was 8 days.The frozen storage at-18,-60℃was suitable for long-term preservation of buffalo meat,and the frozen storage at-60℃was more conducive to the quality stability and health of buffalo meat,and effectively extend the shelf life of buffalo meat.

关 键 词：水牛肉 食用品质 温度 货架期 贮藏 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]