不同超高压处理对DFD牛肉肉色及货架期的影响  

Effects of Different Ultra-High Pressure Treatments on the Color and Shelf Life of Dark,Firm and Dry(DFD)Beef

作　　者：毕玉莹 杨啸吟[1] 张一敏[1] 朱立贤[1] 梁荣蓉[1] 毛衍伟[1] 左惠心 牛乐宝[1] BI Yuying;YANG Xiaoyin;ZHANG Yimin;ZHU Lixian;LIANG Rongrong;MAO Yanwei;ZUO Huixin;NIU Lebao(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《肉类研究》2024年第4期30-35,共6页Meat Research

基　　金：山东省重点研发计划项目(2018GGX108004)。

摘　　要：为降低DFD(dark,firm and dry)牛肉初始菌落总数,延长真空包装DFD牛肉货架期并改善肉色,以不同压力(200、400、600 MPa)配合不同加压时间(5、10 min)的超高压处理为实验组,以空白处理为对照组,测定真空包装DFD牛肉在(2±2)℃条件下贮藏0、2、4、6、8、12、16 d后的肉色、表观肉色图像、pH值、微生物和3种肌红蛋白相对含量,探究超高压处理对DFD牛肉货架期及肉色的影响,进而探寻适合DFD牛肉肉色改善和货架期延长的超高压处理条件。结果表明:超高压能显著提高DFD牛肉的亮度值、红度值和黄度值(P<0.05),增加氧合肌红蛋白的相对含量,降低高铁肌红蛋白的相对含量,但过高压力(600 MPa)会使DFD牛肉呈现粉红色;超高压处理能显著降低DFD牛肉初始菌落总数(P<0.05),200 MPa(5、10 min)处理组使DFD牛肉初始菌落总数降低0.6、0.8(lg(CFU/g)),400 MPa(5、10 min)处理组降低1.1、1.3(lg(CFU/g)),600 MPa(5、10 min)处理组降低1.7、2.0(lg(CFU/g)),有效抑制了微生物在贮藏期间的生长;对照组在12 d时已腐败,200 MPa处理组在16 d时达到腐败限值,而冷藏16 d,400、600 MPa处理组均未腐败;400 MPa是有效改善DFD牛肉肉色、延长其货架期的最适压力,保压时间的延长对肉色和货架期的影响不显著(P>0.05)。综合考虑,400 MPa-10 min是超高压处理DFD牛肉的最适参数,能改善DFD牛肉肉色,同时将货架期至少延长5 d以上。In order to reduce the initial number of microorganisms on the surface of DFD(dark,firm and dry)beef,extend the shelf life of vacuum-packed DFD beef and improve the color of DFD beef,the effects of ultra-high pressure(UHP)treatments at different pressures(200,400 and 600 MPa)and for different periods of time(5 and 10 min)on the shelf life and color of DFD beef were investigated.Vacuum-packed DFD beef was treated by UHP or not(control)and stored at(2±2)℃.After 0,2,4,6,8,12 and 16 days,meat color,apparent images,pH,microbial load and deoxymyoglobin(DMb),oxymyoglobin(OMb)and metmyoglobin(MMb)fractions were measured.The results showed that UHP processing significantly increased the L*,a*,and b*values(P<0.05)of DFD beef,elevated the proportion of OMb,and decreased the proportion of MMb.However,too high pressure(600 MPa)caused DFD beef to show a pink color.The microbial load of DFD beef was reduced significantly by UHP(P<0.05),by 0.6 and 0.8(lg(CFU/g))at 200 MPa,1.1 and 1.3(lg(CFU/g))at 400 MPa,and 1.7 and 2.0(lg(CFU/g))at 600 MPa for beef treated for 5 and 10 min,respectively.UHP effectively inhibited microbial growth in beef during storage.The control group had been spoiled on day 12,and the 200 MPa group reached the threshold of spoilage on day 16,whereas no spoilage was observed in the 400 and 600 MPa groups on day 16.Thus,400 MPa was the optimal pressure to effectively improve the color and simultaneously extend the shelf life of DFD beef.The extension of holding time had no significant effect on meat color or shelf life(P>0.05).Taken together,400 MPa and 10 min were the optimal parameters for UHP treatments of DFD beef,which could improve the meat color of DFD beef while extending the shelf life by at least 5 days.

关 键 词：超高压 DFD(dark firm and dry)牛肉 肉色 肌红蛋白 货架期 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]