冰温协同低温等离子体处理对生鲜牛肉贮藏保鲜效果的研究  

Effects of Ice Temperature Combined with Cold Plasma Treatment on the Preservation of Fresh Beef

作　　者：凌紫青 陈泓帆 聂鑫 莫晓琴 赵志平 曾天志 刘达玉[1,3] LING Ziqing;CHEN Hongfan;NIE Xin;MO Xiaoqin;ZHAO Zhiping;ZENG Tianzhi;LIU Dayu(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China;College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610100,China;China Agricultural University-Sichuan Advanced Agricultural&Industrial Institute,Chengdu 611430,China;Sichuan Zengshiji Food Co.,Ltd.,Guanghan 618300,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]四川旅游学院烹饪与食品科学工程学院,四川成都610100 [3]四川成都中农大现代农业产业研究院,四川成都611430 [4]四川省曾食记食品有限责任公司,四川广汉618300

出　　处：《保鲜与加工》2025年第4期37-44,52,共9页Storage and Process

基　　金：四川省重点研发计划项目(2023YFN0014);四川成都中农大现代农业产业研究院牛肉预制菜科研课题(0090062020010010);四川肉羊创新团队建设项目(SCCXTD202414);国家食物营养教育基地(成都大学)开放基金项目(2024-02);成都市龙泉驿区科技计划项目(2024LQRD044)。

摘　　要：为探究冰温协同低温等离子体处理(Ice temperature-cold plasma treatment,IT-CPT)对生鲜牛肉的贮藏保鲜效果,采用IT-CPT技术对生鲜牛肉进行处理。结果表明,与传统冷藏保鲜相比,IT-CPT处理显著降低了牛肉的菌落总数,贮藏第35天时菌落总数为5.70(lg(CFU/g));有效抑制了牛肉挥发性盐基氮(TVB-N)和硫代巴比妥酸反应产物(TBARs)含量的上升,贮藏第35天时,TVB-N和TBARs含量分别为11.28 mg/100 g和1.57 mg/kg;同时显著降低了pH值和水分含量,提升了弹性、内聚性、胶着性、咀嚼性和回复性,并显著提高牛肉的初始L^(*)值,但对a^(*)值和b^(*)值无显著影响。综上,相比于传统冷藏保鲜,IT-CPT可将生鲜牛肉保质期延长至35 d以上。本研究为生鲜牛肉保鲜新技术的开发提供了一定的理论依据。In order to investigate the effect of ice temperature-cold plasma treatment(IT-CPT)on the storage and preservation of fresh beef,the IT-CPT technology was employed to treat fresh beef.The results showed that,compared with the traditional refrigerated preservation,IT-CPT significantly reduced the total numbers of colony in beef and total colony count was 5.70(lg(CFU/g))on the 35th day of storage,effectively inhibited the increases of TVB-N and TBARs contents,and the TVB-N and TBARs value was 11.28 mg/100 g and 1.57 mg/kg,respectively on the 35th day of storage,at the same time,significantly reduced pH value and moisture content,and increased the elasticity,cohesion,adhesion,chewiness and regeneration,moreover,significantly increased the initial L^(*)value of beef,but had no significant effect on the a^(*)and b^(*)values.Consequently,compared with the traditional refrigerated preservation,IT-CPT could greatly extend the shelf-life of fresh beef to more than 35 days.This study provides a theoretical basis for the development of new preservation technology for fresh meat products.

关 键 词：冰温 低温等离子体 生鲜牛肉 贮藏 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]