不同包装材料的冷冻藏羊肉品质比较分析  

Comparative Analysis of the Quality of Frozen Tibetan Mutton with Different Packaging Materials

作　　者：闫光瑾 院珍珍 丁红艳 侯生珍[1] 韩丽娟 高珂 孙胜男 桂林生 王志有[1] 杨葆春[1] YAN Guangjin;YUAN Zhenzhen;DING Hongyan;HOU Shengzhen;HAN Lijuan;GAO Ke;SUN Shengnan;GUI Linsheng;WANG Zhiyou;YANG Baochun(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)

机构地区：[1]青海大学农牧学院,青海西宁810016

出　　处：《现代食品科技》2024年第11期193-201,共9页Modern Food Science and Technology

基　　金：青海省科技厅帅才科学家负责制项目(2022-NK-169)。

摘　　要：为延长冷冻藏羊肉的贮藏期。该文以青海藏羊肉为试材,通过测定菌落总数、pH值、色泽稳定性、保水性、硫代巴比妥酸含量(TBA)、过氧化值(POV)以及肌原纤维蛋白氧化等指标,探讨不同包装材料:尼龙复合袋(PA/PE)、聚酯复合袋(PE/PET)、七层共挤袋(PA/TIE/PA/TIE/PE/PE/PE)处理下的藏羊肉在-18℃下贮藏0、3、7、15、30、60、90 d后品质变化情况。结果显示:与普通保鲜袋相比,三种包装材料结合真空包装对冷冻藏羊肉品质具有显著影响,其中尼龙复合袋(PA/PE)可较好的保持冷冻藏羊肉的品质。在冷冻90 d后,与普通保鲜袋相比,菌落总数下降了1.7 lg CFU/g,pH值在6.2~6.6范围内,色泽稳定性较好;蒸煮损失率、解冻损失率和离心损失率分别上升了4.51%、0.93%和2%;TBA值和POV值显著低于普通保鲜袋,分别降低了0.78 mmol/kg、0.033 mg/100 g;肌原纤维蛋白羰基含量降低了1.63 nmol/mg,巯基降低了0.21 nmol/g,表面疏水性下降了6.74μg。综合分析,尼龙复合袋(PA/PE)结合真空包装进行处理,在-18℃贮藏条件下,可保证冷冻藏羊肉的品质,延长货架期。To extend the storage period of frozen Tibetan mutton,Tibetan mutton from Qinghai was used as the test material.The total bacterial count,pH value,color stability,water-holding capacity,thiobarbituric acid(TBA)content,peroxide value(POV),and myofibrillar protein oxidation were measured.The quality changes of Tibetan mutton stored at-18℃for 0,3,7,15,30,60,and 90 days were investigated under treatments with different packaging materials:nylon composite bags(PA/PE),polyester composite bags(PE/PET),and seven-layer co-extrusion bags(PA/TIE/PA/TIE/PE/PE/PE).The results showed that compared with standard fresh-keeping bags,the three tested packaging materials,combined with vacuum packaging,had a significant effect on the quality of frozen Tibetan mutton.PA/PE bags could help preserve the quality of the mutton more effectively.After 90 days of freezing,the total number of colonies decreased by 1.7 lg CFU/g in the PA/PE bags compared with the standard storage bags.The pH value was in the range of 6.2~6.6,and the color stability was superior. The cooking loss rate, thawing loss rate, and centrifugal loss rate increased by 4.51%, 0.93%, and 2%. The TBA and POV values were significantly lower in the PA/PE bags than the standard storage bags, showing reductions of 0.78 mmol/kg and 0.033 mg/100 g, respectively. The carbonyl content of myofibrillar protein decreased by 1.63 nmol/mg, the sulfhydryl group content decreased by 0.21 nmol/g, and the surface hydrophobicity decreased by 6.74 μg. Comprehensive analyses showed that the PA/PE bag combined with vacuum packaging, while storing at a temperature of -18 ℃ , can effectively maintain the quality of frozen Tibetan mutton and prolong its shelf life.

关 键 词：藏羊肉 包装材料 真空包装 蛋白氧化 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程] TS206.4[轻工技术与工程—食品科学与工程]