轻商用牛肉专用冷柜贮藏牛肉的货架期研究  

Study on the Shelf Life of Beef Stored in a Special Freezer for Light Commercial Beef

作　　者：闫江漫 孙志利 何少勇 盛金飞 金蕊 李蕾 刘浩威 王允直 马坤茹[3] Yan Jiangman;Sun Zhili;He Shaoyong;Sheng Jinfei;Jin Rui;Li Lei;Liu Haowei;Wang Yunzhi;Ma Kunru(Tianjin University of Commerce Refrigeration Engineering Research Center of Ministry of Education of People’s Republic of China,Key Laboratory of Agricultural Products Low Carbon Cold Chain of Ministry of Agriculture and Rural Affairs,Tianjin,300134;Hangzhou Kaili Stainless Steel Kitchen Equipment Co.Ltd.,Hangzhou,310018,China;Hebei University of Science and Technology,Shijiazhuang,050091,China)

机构地区：[1]天津商业大学冷冻冷藏技术教育部工程研究中心,农业农村部农产品低碳冷链重点实验室,天津市制冷技术重点实验室,天津300134 [2]杭州凯利不锈钢厨房设备有限公司,杭州310018 [3]河北科技大学,石家庄050091

出　　处：《冷藏技术》2024年第3期42-47,52,共7页Journal of Refrigeration Technology

基　　金：于田县葡萄深加工装备的关键技术研究与应用示范基金资助项目(编号:22ZYCGSN00030),天津市科学技术局科技帮扶提升重大工程项目。

摘　　要：综合考虑置于0℃下贮藏牛肉的挥发性盐基氮(TVB-N)值、pH值、L^(*)值、a^(*)值、弹性和蒸煮损失率指标,以TVB-N值为关键指示因子分析轻商用牛肉专用冷柜储存牛肉的货架期。结果表明:贮藏期间,牛肉的TVB-N值和蒸煮损失率随冷藏时间的延长不断增加,L^(*)值和弹性随冷藏时间的延长不断降低,pH值呈先降低后升高的趋势,a^(*)值呈先上升后缓慢下降的趋势。当贮藏在第3天时,TVB-N值超过国家标准规定的一级鲜肉界限15 mg/100 g,在贮藏到第7天时,TVB-N值仍未超过国家标准规定的二级鲜肉界限25 mg/100 g。可得将牛肉置于该冷柜7天后符合国家二级鲜肉标准。Considering the volatile basic nitrogen(TVB-N)value,pH value,L^(*)value,a^(*)value,elasticity and cooking loss rate of beef stored at 0℃,the TVB-N value was used as the key indicator factor to analyze the shelf life of beef stored in the special freezer for light commercial beef.The results showed that during storage,the TVB-N value and cooking loss rate of beef increased with the extension of refrigeration time,the L^(*)value and elasticity decreased with the extension of refrigeration time,the pH value decreased first and then increased,and the a^(*)value increased first and then decreased slowly.On the 3rd day of storage,the TVB-N value exceeded the limit of 15 mg/100 g of first-class fresh meat stipulated by the national standard,and on the 7th day of storage,the TVB-N value did not exceed the limit of 25 mg/100 g of second-class fresh meat stipulated by the national standard.The beef can be placed in the freezer for 7 days to meet the national second-class fresh meat standard.

关 键 词：低温冷藏 牛肉专用柜 温度波动 货架期 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]