超快速冷却结合不同包装贮藏对冷鲜猪肉品质的影响  

Effects of Very Fast Chilling Combined with Different Packaging on the Quality of Fresh Pork

作　　者：王素 张德权[1] 王卫[2] 颜统晶 李海宾 侯成立[1] Wang Su;Zhang Dequan;Wang Wei;Yan Tongjing;Li Haibin;Hou Chengli(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Beijing 100193;Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106;Beijing Shunxin Agricultural Co.,Ltd.,Pengcheng Food Branch,Beijing 101316)

机构地区：[1]中国农业科学院农产品加工研究所农业农村部农产品质量安全收贮运管控重点实验室,北京100193 [2]成都大学肉类加工四川省重点实验室,成都610106 [3]北京顺鑫农业股份有限公司鹏程食品分公司,北京101316

出　　处：《中国食品学报》2023年第10期238-248,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”国家重点研发计划项目(2021YFD2100802)。

摘　　要：为探究超快速冷却(冷却速度14.43℃/h)结合不同包装方式对贮藏猪肉品质的影响,对超快速冷却处理的猪背最长肌分别进行有氧托盘包装、气调包装(50%O_(2)+50%CO_(2))、真空包装和真空收缩包装,分析猪背最长肌在(-1.0±0.5)℃贮藏过程中pH、肉色、蒸煮损失、质构特性、菌落总数、挥发性盐基氮和脂肪氧化的变化,以期明确超快速冷却结合4种包装的猪肉在贮藏期间的品质变化规律。结果表明,在贮藏30 d时,超快速冷却结合气调包装猪肉红度值a^(*)(3.62)高于超快速冷却结合有氧托盘包装(3.35)、真空包装(3.20)和真空收缩包装(1.66)的猪肉;超快速冷却结合真空包装和真空收缩包装的猪肉蒸煮损失分别为20.82%和21.83%,显著低于有氧托盘包装和气调包装的猪肉(P<0.05);真空收缩包装猪肉的菌落总数、挥发性盐基氮和脂肪氧化程度分别为4.92 lg(CFU/g),9.69 mg/100 g和0.77 mg MDA/kg,显著低于其它3种包装猪肉(P<0.05)。与有氧托盘包装相比,真空包装、真空收缩包装及气调包装更有利于提高猪肉贮藏期间的保水力和肉色;超快速冷却结合真空收缩包装相较于其它包装方式,更适宜冷鲜猪肉长期贮藏,其货架期接近50 d。This study aimed to investigate the effect of very fast chilling(chilling rate 14.43℃/h)combined with different packaging methods on the quality of pork during storage.Pork,M.longissimus thoracis et lumborum muscles treated with very fast chilling was packaged by aerobic packaging(AP),50%O_(2)+50%CO_(2) modified atmosphere packaging(MAP),vacuum packaging(VP),and vacuum shrink packaging(VSP).Changes in pH,meat color,cooking loss,texture profile(hardness,springiness,chewiness,resilience and cohesiveness),total viable count(TVC),total volatile base nitrogen(TVB-N)and lipid oxidation during storage at(-1.0±0.5)℃ were measured in this work.The results showed that the redness value a^(*)(3.62)of very fast chilling combined with MAP was higher than that of very fast chilling combined with AP(3.35),VP(3.20)and VSP(1.66)at 30 days of storage.The cooking loss of pork treated by very fast chilling combined with VP and VSP was 20.82% and 21.83%,respectively,which was significantly lower than that of pork packaged by AP and MAP(P<0.05).The TVC,TVB-N and lipid oxidation degree of VSP pork were 4.92 lg(CFU/g),9.69 mg/100 g and 0.77 mg MDA/kg,respectively,which were significantly lower than those of the other three kinds of packaged pork(P<0.05).Compared with AP,other packaging methods were more favorable to improve the water holding capacity and color of pork during storage;very fast chilling combined with VSP was more suitable for long-term storage of chilled pork than the others,and the shelf-life was close to 50 d.

关 键 词：超快速冷却 包装方式 贮藏 肉品品质 货架期 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]