冰温保鲜对牛肉品质特性影响的研究  

Study on the Effect of Ice Temperature Preservation on Beef Quality

作　　者：孙晶 康怀彬[1] 程伟伟 谢安国 SUN Jing;KANG Huai-bin;CHENG Wei-wei;XIE An-guo(College of Food and Bioengineering,Henan University of Science and Technology,National Experimental Teaching Demonstration Center for Food Processing and Security,Luoyang 471023,Henan,China)

机构地区：[1]河南科技大学食品与生物工程学院,食品加工与安全国家级教学示范中心,河南洛阳471023

出　　处：《食品研究与开发》2021年第11期29-35,共7页Food Research and Development

基　　金：河南省重大科技专项(161100110600-2)。

摘　　要：为探讨冰温保鲜对牛肉品质特性的影响,设定-1℃冰温贮藏,并以4℃冷藏为对照,测定肉样的色差(a^(^(*))值、L^(*)值)、pH值、汁液流出率、蒸煮损失率、挥发性盐基氮、剪切力和菌落总数,并对肉品进行感官评分。结果显示:-1℃冰温组的色差a^(*)值和L^(*)值、蒸煮损失率、剪切力和感官评分整体上均高于4℃冷藏组,在销售过程中更容易被消费者接受;-1℃冰温组的pH值、汁液流出率、挥发性盐基氮和菌落总数整体上均低于4℃冷藏组,可将肉品的货架期有效延长3 d。因此,冰温贮藏可有效保持肉品的品质,具有明显的保鲜效果。To study the effect of ice temperature preservation on beef quality,the color difference(a^(*),L^(*))between beef samples cold-preserved(4℃)and those preserved at the ice temperature of-1℃was evaluated.Additionally,the pH values,juice outflow rates,cooking loss rates,amount of volatile base nitrogen,shear force,total number of colonies and sensory scores of the samples preserved under the two different conditions were compared.The results showed that the color difference a^(*)and L^(*),cooking loss rate,shear force,and sensory score of the ice temperature-preserved group were higher than those of the cold-preserved(4℃)group.Thus,compared with the cold-preserved group,the ice temperature-preserved group was expected to be more appealing to consumers.Additionally,the pH value,juice outflow rate,amount of volatile base nitrogen,and total number of colonies of the ice temperature-preserved group were lower than those of the cold-preserved group,whereby the shelf life was extended by 3 days.Accordingly,ice temperature storage could effectively maintain the quality and freshness of beef meat.

关 键 词：冰温 保鲜 牛肉 品质 影响 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]