不同包装方式对冷藏过程中水牛肉品质特性的影响  

Effect of Different Packaging Methods on the Quality Characteristics of Buffalo Meat during Refrigerated Storage

作　　者：郭荣珍 杨锋[1] 刘纯友[1,2] 丘静 梁伟炜 GUO Rongzhen;YANG Feng;LIU Chunyou;QIU Jing;LIANG Weiwei(Schools of Biological and Chemical Engineering,Guangxi University of Science and Technology,Guangxi Liuzhou Luosifen Research Center of Engineering 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,广西柳州螺蛳粉工程技术研究中心,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》2023年第4期369-377,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金地区基金项目(31960492);广西高等学校千名中青年骨干教师培育计划项目(桂教教师[2020]58号);广西自然科学基金项目(2018GXNSFAA138081,2016GXNSFBA380079);广西高等教育本科教学改革工程项目(2021JGB235);广西科技大学博士基金项目(校科博16Z05)。

摘　　要：为研究不同包装方式对冷藏过程中水牛肉品质特性的影响。以水牛肉为原料,分别采用托盘包装、涂膜托盘包装和真空包装对肉样进行包装,并测定其在4℃冷藏过程中色泽、pH、离心损失、蒸煮损失、挥发性盐基氮(TVB-N)值、羰基含量、菌落总数和大肠菌群数等品质指标的变化。结果显示,随着冷藏时间的延长,三种包装方式水牛肉的L*值、a*值呈不断下降趋势,但蒸煮损失、b*值、TVB-N、羰基含量、菌落总数和大肠菌群数呈不断上升趋势,而pH、离心损失呈先下降后上升的动态变化。冷藏第6 d,托盘包装组的TVB-N值达17.56 mg/100 g,冷藏第10 d,涂膜托盘包装组的TVB-N值达19.17 mg/100 g,冷藏第15 d,真空包装组的TVB-N值达16.20 mg/100 g,超出国标限定值(15 mg/100 g)。3种包装方式中,真空包装不仅可以保持水牛肉的色泽和保水性,降低TVBN、菌落总数和大肠菌群数,还能有效抑制蛋白质的氧化。因此,真空包装对水牛肉的品质保持效果最好,其保鲜效果优于托盘包装和涂膜托盘包装。To investigate the effect of different packaging methods on the quality characteristics of buffalo meat during refrigerated storage,buffalo meat was used as raw material,and meat samples were packaged with pallet packaging,film-coating with pallet packaging,vacuum packaging,respectively,and then stored at 4℃.The quality indicators,including the color,pH,centrifugal loss,cooking loss,volatile basic nitrogen(TVB-N),carbonyl content,total number of colonies and the number of coliforms,etc.were analyzed.The results showed that with the extension of the refrigeration time,the L*and a*values of buffalo meat with three packaging methods continued to decrease,but the cooking loss,b*value,volatile basic nitrogen,carbonyl content,total number of colonies and number of coliforms continued to increase,and the pH and centrifugal loss showed a dynamic change trend of first decline and then rise.The TVB-N value of the pallet packaging group reached 17.56 mg/100 g at the 6th day of cold storage,the TVB-N value of the film-coating with pallet packaging group reached 19.17 mg/100 g at the 10th day of cold storage,and the TVB-N value of the vacuum packaging group reached 16.20 mg/100 g at the 15th day of cold storage,exceeding the national standard limit(15 mg/100 g).Among the three packaging methods,vacuum packaging could not only maintain the color and water holding capacity of buffalo meat,decrease TVB-N,the total number of colonies and the number of coliforms,but also effectively inhibit the protein oxidation.Therefore,vacuum packaging had the best effect on maintaining the quality of buffalo meat,and its fresh-keeping effect was better than that of pallet packaging and film-coating with pallet packaging.

关 键 词：水牛肉 真空包装 托盘包装 涂膜托盘包装 品质变化 冷藏 货架期 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]