不同气调包装对冷鲜羊肉保鲜效果研究  

Effects of Different Modified Atmospheres Packaging on Preservation of Mutton in Chilled Storage

作　　者：周立 张锐[1,2] 王卫[1,2] 张佳敏[1,2] 王素 侯成立[3] 白婷 ZHOU Li;ZHANG Rui;WANG Wei;ZHANG Jia-min;WANG Su;HOU Cheng-li;BAI Ting(Key Laboratory of Meat Processing of Sichuan Province,Chengdu University,Chengdu 610106,China;College of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]成都大学食品与生物工程学院,成都610106 [3]中国农业科学院农产品加工所重点实验室,北京100193

出　　处：《包装工程》2022年第21期1-9,共9页Packaging Engineering

基　　金：农业农村部农产品加工重点实验室和农业农村部农产品质量安全收贮运管控重点实验室开放课题项目(S2020KFKT-04);国家重点研发(绿色宜居村镇技术创新)项目-四川省凉山州肉羊提质增效技术集成与示范-昭觉县凉山半细毛羊提质增效技术体系构建与示范推广(2021YFD1100201);肉类加工四川省重点实验室开放基金项目(20-R-26)。

摘　　要：目的筛选出合适的气调包装,以延长冷鲜羊肉的货架期。方法通过测定70%N_(2)+30%CO_(2)(CO_(2)组)、70%O_(2)+30%CO_(2)(O_(2)组)和0.4%CO+69.6%N_(2)+30%CO_(2)(CO组)3种气调包装和真空包装(Vac组)在4℃贮藏条件下,黑山羊背最长肌的菌落总数、pH、色度、挥发性盐基氮含量(Total Volatile Basic Nitrogen,TVB-N)、硫代巴比妥酸反应物值(Thiobarbituric Acid Reactive Substance,TBARS)、水分活度、水分含量、剪切力等品质指标的变化,比较不同气调包装和真空包装对冷鲜羊肉贮藏保鲜效果。结果Vac组的微生物增殖最快,并于贮藏21 d后,微生物菌落总数达到6.32 lg(CFU/g),超过了国家二级鲜肉标准。相较于Vac组,CO_(2)组表现出对微生物增殖的明显抑制效果,在贮藏第7天和第14天菌落总数显著低于Vac组,但CO_(2)组对肉色的保持作用不及O_(2)组。在贮藏的整个过程中,O_(2)组虽然能较好地保持冷鲜羊肉的红色但同时也加速了脂肪的氧化,贮藏第14天时,TBARS值显著高于Vac组和CO_(2)组。CO组在贮藏第14天时,菌落总数为4.15 lg(CFU/g),显著低于其他3组,符合国家二级鲜肉标准,其a^(*)值显著高于其他3组,并且同时减缓了蛋白质和脂肪氧化速度,增加消费者的购买欲望。结论4组不同包装的冷鲜羊肉菌落总数在第14天时均符合国家二级鲜肉标准,可以使黑山羊生鲜羊肉保鲜至14 d,其中CO组的菌落总数最低,并且pH值较低的同时能很好地维持羊肉的鲜红色,因此CO气调包装是较好的羊肉保鲜技术。The work aims to select a proper modified atmosphere packaging to extend the shelf life of mutton in chilled storage.Three types of MAP,70%N_(2)+30%CO_(2)(CO_(2) group),70%O_(2)+30%CO_(2)(O_(2) group),0.4%CO+69.6%N_(2)+30%CO_(2)(CO group),and a vacuum packaging(Vac group)were tested during storage at 4℃.The total bacterial count,pH,meat color,total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substance(TBARS),water activity,water content and shear force of black goat longissimus dorsi(LD)muscle were measured to compare the effects of different MAPs and vacuum packaging on preservation of mutton in chilled storage.The results showed that the microorganism of Vac group the concentration of microorganism in Vac group is the highest.The total number of colonies,6.32 lg(CFU/g),in Vac group was much higher than those of three MAP groups at the 21st day of storage.Compared with the Vac group,the total number of colonies in CO_(2) group was significantly less at the 7th and 14th days of storage.However,meat color of CO_(2) group was less stable than that of O_(2) group.But fat oxidation was accelerated in O_(2) group.On the 14th day of storage,TBARS value of O_(2) group was significantly higher than that of Vac and CO_(2) groups.Compared with the rest three groups,the total number of colonies,4.15 lg(CFU/g),in CO group was significantly lower on the 14th day of storage,which was in line with the national secondary fresh meat standard.The a^(*)value of CO group was significantly higher than those of the other three groups.Moreover,the oxidation of protein and fat in CO group was reduced,which increased consumers'purchase desire.The total number of colonies of four packages meet the national secondary fresh meat standard on the 14th day.The fresh mutton can be preserved for 14 days.CO group has the lowest total number of colonies.The fresh color of the mutton can be properly maintained in the meantime of keeping low pH value.Therefore,CO MAP is the best fresh-keeping technology for mutton.

关 键 词：羊肉 气调包装 低温 货架期 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]