不同处理方式对冷鲜牛肉储藏品质的影响  

Effect of Different Treatment Methods on the Storage Quality of Chilled Fresh Beef

作　　者：常轩宁 张悦[1] 王洪江[1] CHANG Xuan-ning;ZHANG Yue;WANG Hong-jiang(Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319

出　　处：《绿色包装》2024年第7期19-23,共5页Green Packaging

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX07B02);黑龙江省大学生创新创业训练计划项目(S202310223126)。

摘　　要：研究不同处理方式对冷鲜牛肉品质的影响。将鲜牛肉分别包装在空白组、气调组、乳酸链球菌素(Nisin)组、低温等离子体组中,并在4℃下冷藏,每24h测定牛肉的汁水流失率、pH值、色度值、菌落总数、质构、感官评价,分析不同处理方式牛肉的各个指标随时间变化的情况。低温等离子体组的牛肉储藏后期,牛肉品质虽然有所下降,但菌落总数未超过6log CFU/g(上限),感官评价较差;气调组牛肉的品质质量一直处于较高水平,但在第7天菌落数量急剧上升,接近6log CFU/g,相对于空白组延长了储藏时间;Nisin组牛肉的菌落总数虽然未超标,但肉质变硬,颜色变深。结果显示,气调处理能较好地延长牛肉的储藏时间,同时保持较好的感官品质。The effects of different treatment methods on the quality of chilled beef were studied.Fresh beef was packaged in blank group,air-conditioned group,Nisin group and low temperature plasma group respectively,and refrigerated at 4℃.The juice loss rate,pH value,chroma value,total number of colonies,texture and sensory evaluation of beef were measured every 24 hours,and the changes of each index of beef with different treatment methods were analyzed.The quality of beef in the low temperature plasma treatment group decreased at the late storage stage,but the total number of colonies did not exceed 6log CFU/g(the upper limit),and the sensory evaluation was poor.The quality of beef in the airconditioning group was always at a higher level,but the number of colonies increased sharply on the 7th day,approaching 6log CFU/g,which extended the storage time compared with the blank group.Although the total number of bacterial colonies of beef in Nisin group was not exceeded,the meat quality became hard and the color became darker.The result reflects air conditioning treatment can prolong the storage time of beef and maintain good sensory quality at the same time.

关 键 词：牛肉 储藏品质 气调包装 低温等离子体 乳酸链球菌素 

分 类 号：TB48[一般工业技术—包装工程]