高氧气调包装对安徽品种猪肉低温贮藏期间品质的影响  

Effect of High Oxygen Modified Atmosphere Packaging on Quality of Pork from Wei Pig Breeds in Anhui Stored at Chilling Temperature

作　　者：张福生[1] 黄晶晶[1] 鄢嫣[1] 周迎芹 殷俊峰[1] 谢宁宁[1] ZHANG Fusheng;HUANG Jingjing;YAN Yan;ZHOU Yingqin;YIN Junfeng;XIE Ningning(Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031,China)

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《食品工业科技》2021年第11期198-203,共6页Science and Technology of Food Industry

基　　金：安徽省农业科学院创新团队(2020YL079);安徽省农业科学院院所共建团队(2019YL052);安徽省农业科学院院所共建团队(18C1225);安徽省自然科学基金青年项目(1808085QC95);国家自然科学基金青年科学基金项目(31801673)。

摘　　要：为了研究高氧气调包装安徽地方品种猪肉在贮藏中的品质变化,以优良地方猪种—圩猪为研究对象,分析其背最长肌经高氧气调包装(72%O_2+28%CO_2、82%O_2+18%CO_2)和对照包装(80%N_2+20%O_2),于4℃下贮藏9 d的品质变化,测量包括理化指标(滴水损失、pH、肉色)和安全性指标(酸价、过氧化值、硫代巴比妥酸反应物值(thiobarbituric acid reactive substance,TBARs)、挥发性盐基氮含量(total volatile basic nitrogen,TVBN)、菌落总数)。结果表明,高氧气调包装显著降低了肉样的滴水损失(P<0.05),延缓了贮藏后期腐败变质导致的p H升高(P<0.05)。此外,高氧气调包装组的L*值和b*值始终高于对照包装组,同时a*值降低相对较慢,有助于保持肉色。同时,高氧气调包装组的酸价显著低于对照包装组(P<0.05),而过氧化值较高。贮藏期内,高氧气调包装组的TBARs值持续升高且从第5 d起显著高于对照包装组(P<0.05),而菌落总数和TVB-N含量相对较低。综合菌落总数及其他各项指标,高氧气调包装圩猪组肉样的货架期相比对照包装组延长了4 d,且品质损失较小。In order to explore the effect of high oxygen modified atmosphere on quality of Anhui native breed pork stored at chilling temperature,Wei pig was selected for this study.Longissimus dorsi muscles from Wei pig were packaged in both high oxygen concentration(72%O2+28%CO2,82%O2+18%CO2)and control atmosphere(80%N2+20%O2),then stored at4℃for 9 days.Physicochemical properties(drip loss,pH,meat color)and safety properties(acid value,peroxide value,thiobarbituric acid reactive substances(TBARs)value,total volatile basic nitrogen content(TVB-N),total colony count)were monitored.Results showed that high oxygen modified packaging significantly reduced drip loss of meat sample(P<0.05),and delayed the increase of pH value caused by spoilage during later storage period(P<0.05).In addition,L*and b*values of high oxygen groups were higher than control group,and a*values decreased relatively slowly.Thus,high oxygen packaging helped to maintain the meat color.Moreover,the acid value of high oxygen groups was significantly lower(P<0.05),while the peroxide value was obviously higher.TBARs value of the high oxygen groups continued to increase during storage,and was higher than control group(P<0.05),while the total colony count and TVB-N content were relatively lower.Combined with the total number of colonies and other indicators,the shelf life of the high oxygen modified packaging group was 4 days longer than that of the control group,and the quality loss was less.

关 键 词：地方品种猪 高氧气调 色泽 货架期 营养成分 

分 类 号：TS251.2[轻工技术与工程—农产品加工及贮藏工程]