保鲜膜包裹对冷鲜肉贮藏中肉色稳定性的影响  

Effect of Fresh-keeping Film Wrapping on the Color Stability of Chilled Meat

作　　者：赵莉君[1] 骆震 崔文明[1] 朱瑶迪 赵改名[1] 李苗云[1] 邓紫玙 ZHAO Lijun;LUO Zhen;CUI Wenming;ZHU Yaodi;ZHAO Gaiming;LI Miaoyun;DENG Ziyu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450000,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南中烟工业有限责任公司,河南郑州450000

出　　处：《食品科技》2020年第5期101-105,共5页Food Science and Technology

基　　金：河南省自然科学基金(基础与前沿技术)研究项目(152300410068);河南农业大学博士科研启动基金项目(30600779);国家肉牛牦牛产业技术体系项目(CARS-37)。

摘　　要：选取3个部位冷鲜猪肉(背最长肌、腰大肌、后腿肉)为原料,研究肉样在有无保鲜膜包裹的情况下(4℃贮藏24 h)色泽、肌红蛋白含量、高铁肌红蛋白还原酶活性等的变化,为提高冷鲜肉在贮藏过程中色泽的稳定性提供参考。结果表明:在无保鲜膜包裹情况下,3个部位冷鲜肉的色泽感官评分、a~*值均显著高于有保鲜膜包裹(P<0.05);在有保鲜膜包裹情况下,3个部位冷鲜肉的弹性感官评分、表面干湿度感官评分、L~*值、氧合肌红蛋白含量、高铁肌红蛋白还原酶活性均显著高于无保鲜膜包裹(P<0.05)。综合考虑,为最大程度地保持并提高冷鲜肉在贮藏过程中良好的色泽与其他外观品质,建议在其实际贮藏过程中采用保鲜膜包裹。Three different parts of chilled pork(longissimus dorsi,psoas major,and hindquarter)were used as raw materials to investigate the effect of fresh-keeping film wrapping on the color stability of chilled pork.The impact of wrapping fresh-keeping film on the sensory score,L~*and a~*value,myoglobin content and metmyoglobin reductase activity of meat samples(storaged at 4℃for 24 h)was experimentally examined.The results showed that wrapping fresh-keeping film reduced the color sensory score and a~*value of chilled meat(P<0.05).However,compared with meat samples without fresh-keeping film wrapping,meat samples with fresh-keeping film wrapping had advantages of higher elastic and surface wetting sensory scores,L~*value,oxymyoglobin content and metmyoglobin reductase activity(P<0.05).In conclusion,it is recommended to use fresh-keeping film to wrap chilled meat during its actual storage.

关 键 词：保鲜膜 色泽 肌红蛋白 冷鲜肉 高铁肌红蛋白还原酶 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]