国外鲜肉气调保鲜贮运技术的最新进展与我们的研究目标

肉类的气调包装Modified AtmospherePackaging(MAP)和贮运技术起源于20世纪30年代,澳大利亚和新西兰人借助于二氧化碳将新鲜的牛肉运往英国。以后由于冷却保鲜技术的发展和运输业的发达,使调包装贮运技术一度受到冷落。过去的20多年中,原材料价格、劳力和能源费用的提高,以及对     

不同包装材料对冷鲜牛肉品质的影响

采用感官评分、菌落总数、挥发性盐基氮、pH值为指标,研究保鲜袋、聚酯袋、铝箔复合袋三种不同包装材料对冷鲜牛肉在0～4℃条件下品质的影响。实验结果显示,在相同的冷藏条件下,聚酯袋包装的牛肉品质最佳,保鲜效果最好,铝箔复合袋包装的牛肉保鲜效果次之,保鲜袋包装的牛肉保鲜效果最差。     

不同包装方式对贮藏牛肉食用品质的影响

实验以延边黄牛腿肉为实验对象,采取托盘包装、真空包装和热收缩包装,(4±1)℃冷藏,通过检测蒸煮损失、pH、剪切力、表面颜色,研究不同包装方式对贮藏期间牛肉品质的影响。实验结果表明:贮藏时间和包装方式对延边黄牛肉品质影响显著(p0.05),真空包装牛肉的pH上升速率较慢,表面颜色的稳定性好,真空包装保鲜效果最好,保质期可达21d,热收缩膜包装的牛肉保鲜效果次之,保质期为18d,而托盘包装的牛肉保质期仅为12d。     

气调包装对生鲜牛肉低温保鲜期的影响

通过气调包装技术对生鲜牛肉进行气调包装保鲜,研究不同保鲜工艺对牛肉的保鲜效果.结果表明,在4℃下,气体体积分数配比为O240%,CO215%,并添加0.1g/dL乳酸,2.0g/dL山梨酸钾,3.0g/dL抗坏血酸联合处理的牛肉具有较好的保鲜效果,可使新鲜牛肉的货架期维持至7d.     

气调包装中气体浓度对牛肉保鲜的影响

研究了气调包装中不同气体浓度对牛肉保鲜效果的影响。运用均匀设计法,对新鲜牛肉分别进行不同水平的气调保鲜包装(O2与CO2浓度在0%～100%均匀分布),在(4±1)℃贮藏过程中,隔天对包装内的气体浓度、牛肉的菌落总数、pH值、TVB-N值、液汁流失率、红度值等指标进行测定分析,并采用重回归分析法找出气调包装中O2浓度、CO2浓度、贮藏时间与菌落总数之间的关系式。结果表明:高氧或高CO2浓度的气调包装对牛肉保鲜效果都不理想,而适当的气体组合45%O2/30%CO2/25%N2的气调包装牛肉货架期最长。     

MAP气调保鲜包装让肉更鲜

一项旨在对生鲜分割肉进行全程质量控制,提高其卫生安全性和品质的气调保鲜包装技术——生鲜肉MAP气调保鲜包装综合技术应用研究由南京农业大学、南京天环食品集团公司和张家港德顺机械有限公司共同攻关完成,日前通过了江苏省科技厅组织的项目验收。 该项目采用塑料薄膜袋和热成型盒MAP气调保鲜包     

牛肉冰温气调保鲜技术的研究

研究了以不同组合比例的CO2、O2、N2的气调包装,结合冰温（-1．5±1℃）贮藏的牛肉保鲜技术。以空气包装为对照,以牛肉的色差值、菌落总数、失水率、挥发性盐基氮、PH值为衡量指标,综合评价冰温气调保鲜牛肉的效果。研究结果表明,最佳的气调包装组分为10％O2,70％CO2和20％N2,在此条件下可以保鲜达28天;保鲜牛肉的PH值为6．09,挥发性盐基氮值为14．634mg／100g,菌落总数为3．7×10^4efu／g,色泽紫红,无异味。     

不同贮藏条件下牛肉的理化性质及感官品质的对比分析

为分析牛肉在不同包装方式与贮藏温度下理化性质及感官品质的变化,该试验将牛肉背最长肌分别采用空气包装(air-packaging,AP)、真空包装(vacuum packaging,VP)和气调包装(modified atmosphere packaging,MAP),其中MAP包括两种气体比例:MAP1为78.8％O2...     

氩气MAP技术在葡萄保鲜包装中的应用

本文研究了不同初始气体浓度对葡萄常温保鲜性能的影响,并与自然气调包装的保鲜效果进行了比较。结果表明在相同的包装薄膜(LDPE袋)内,相同的包装期限,氩气MAP能有效地抑制葡萄的腐烂,降低葡萄果实中水分子的活力,延长葡萄的货架寿命。其中,初始气体浓度为60%Ar+5%O2+35%N2的氩气MAP对葡萄的保鲜效果最佳。     

冷鲜水牛肉保鲜技术

采用真空包装、热收缩膜包装、保鲜剂配合热收缩膜包装冷鲜水牛肉,在0～4℃条件贮藏.通过分析贮藏期间的嫩度、pH值、挥发性盐基氮、菌落总数、大肠菌群和感官评定等,研究包装方式对水牛肉保鲜效果的影响.结果表明:对照组、实验组1、2、3的货架期分别为9、15、18、27d.采用热收缩膜配合复合保鲜剂包装能有效延长保质期(27d),保鲜效果最好.     

鲜食葡萄变温气调保鲜技术研究

针对鲜食葡萄长期低温贮藏易冷害,保鲜剂残留大等问题,研究变温气调保鲜技术对鲜食葡萄的最佳保鲜模式。以市场上常见的"红地球"鲜食葡萄为试材,自发气调保鲜包装(modified atmosphere packaging,MAP),研究恒温贮藏、间歇升温、0℃~5℃双温循环及逐步降温4种模式对鲜食葡萄低温贮藏品质的影响。结果表明:(0±0.5)℃下恒温贮藏5 d,移入20℃1 d,再放回(0±0.5)℃,如此循环的间歇升温模式,对于保持鲜食葡萄细胞膜完整性,抑制有机酸消耗,延缓细胞衰老作用显著,保鲜效果最佳。     

The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef

New ground beef packaging systems have warranted investigation of their spoilage and quality characteristics. Furthermore, analysis of ground beef spoilage in modified atmosphere packaging (MAP) and stored at abusive temperature is lacking. This research aimed to determine the effect of packaging systems and temperature abuse on the sensory and shelf-life characteristics of ground beef. Ground beef patties were packaged using polyvinyl chloride overwrap (OW), HI-OX MAP (80% O₂, 20% CO₂), LO-OX MAP (30% CO₂, 70% N₂), CO-MAP (0.4% CO, 30% CO₂, 69.6% N₂), or vacuum (VAC) prior to color, odor, biochemical, and microbial analyses over display. CO-MAP exhibited more desirable color and consumer acceptability throughout display. Lean discoloration and odor scores were lower for anaerobic packaging than aerobic packaging. Microbial results mirrored sensory preferences for anaerobic packaging. These results indicate anaerobic packaging extends shelf-life properties and desirable sensory attributes throughout display and temperature abuse.     

Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere

Beef steaks from five Spanish cattle breeds were submitted to three packaging conditions: (a) 15 days under vacuum, (b) 15 days under modified atmosphere (MAP) (60% O₂, 30% CO₂ and 10% N₂), and (c) 10 days under vacuum plus 5 days more under MAP. CIE L^*a^*b^* coordinates, chroma (C^*) and hue (H^*), relative concentration of myoglobin, oxymyoglobin and metmyoglobin at the meat surface and sensory evaluation of colour were determined 0, 5, 10 and 15 days after packaging. Beef under MAP showed higher lightness (L^*) and hue (H^*) and lower redness (a^*) and chroma (C^*) than beef under vacuum. Colour of beef under MAP was not acceptable after 15 days of storage, due to the high metmyoglobin concentration. Yellowness (b^*) was the indicator of differences due to ageing and differences in colour between breeds were related to L^*, a^* and H^* values. Packaging conditions had a greater effect on beef colour than breed, but breed differences might change with packaging atmosphere. Both packaging and breed are major factors in packaged beef quality.     

包装方式对牛排贮藏期间微生物数量和演替的影响

为研究包装方式对牛排贮藏期间的品质、微生物数量和演替的影响，牛排分别采用50% O2气调包装（50% O2＋30% CO2＋20% N2）和真空包装在0～4 ℃下贮藏21 d，并检测贮藏期间pH值、肉色、微生物数量和微生物多样性。结果表明：50% O2气调包装组比真空包装具有更好的护色效果；贮藏21 d时，与真空包装组相比，气调包装组菌落总数、乳酸菌数和假单胞菌数降低；两种包装的微生物多样性均随时间延长呈现先升高后降低的趋势，且真空包装牛排比50% O2气调包装牛排具有更复杂的微生物多样性；牛排的初始微生物主要由不动杆菌属、苍白杆菌属、栖热菌属和金黄杆菌属组成，随着贮藏时间的延长，肉食杆菌属逐渐成为真空包装牛排的优势菌群，而环丝菌属、沙雷氏菌属和乳杆菌属则成为50% O2气调包装牛排的优势菌群；贮藏7～14 d是牛排中微生物种类产生变化的关键时间点；相比于真空包装牛排，50% O2气调包装牛排中的微生物群落具有更低的糖代谢和更高的蛋白质代谢能力。本研究结果明确了不同贮藏方法下牛排的品质变化和微生物的演替规律，为定向抑制牛排中的微生物、延长产品货架期提供了参考。     

Spoilage and safety characteristics of ground beef packaged in traditional and modified atmosphere packages

Two separate studies, one with pathogen-inoculated product and one with noninoculated product, were conducted to determine the safety and spoilage characteristics of modified atmosphere packaging (MAP) and traditional packaging of ground beef patties. Ground beef patties were allotted to five packaging treatments (i) control (foam tray with film overwrap; traditional), (ii) high-oxygen MAP (80% 02, 20% CO2), (iii) high-oxygen MAP with added rosemary extract, (iv) low-oxygen carbon monoxide MAP (0.4% CO, 30% CO2, 69.6% N2), and (v) low-oxygen carbon monoxide MAP with added rosemary extract. Beef patties were evaluated for changes over time (0, 1, 3, 5, 7, 14, and 21 days) during lighted display. Results indicated low-oxygen carbon monoxide gas flush had a stabilizing effect on meat color after the formation of carboxymyoglobin and was effective for preventing the development of surface discoloration. Consumers indicated that beef patties packaged in atmospheres containing carbon monoxide were more likely to smell fresh at 7, 14, and 21 days of display, but the majority would probably not consume these products after 14 days of display because of their odor. MAP suppressed the growth of psychrophilic aerobic bacteria when compared with control packages. Generally, control packages had significantly higher total aerobic bacteria and Lactobacillus counts than did modified atmosphere packages. In the inoculated ground beef (approximately 10(5) CFU/g) in MAP, Escherichia coli O157 populations ranged from 4.51 to 4.73 log CFU/g with no differences among the various packages, but the total E. coli O157:H7 in the ground beef in the control packages was significantly higher at 5.61 log CFU/g after 21 days of storage. On days 14 and 21, the total Salmonella in the ground beef in control packages was at 5.29 and 5.27 log CFU/g, respectively, which was significantly higher than counts in the modified atmosphere packages (3.99 to 4.31 log CFU/g on day 14 and 3.76 to 4.02 log CFU/g on day 21). Data from these studies indicate that MAP suppresses pathogen growth compared with controls and that spoilage characteristics developed in MAP packages.     

气调包装对牛肉保鲜效果的影响

冷却牛肉的嫩化及保鲜问题在一定程度上制约了冷却牛肉的普及和发展,气调包装是一种通过调节和控制食品所处环境中气体组成的保鲜方法,并在一定时间内保持相对稳定,以抑制或延缓产品的变质过程,从而达到延长保鲜期和提高保鲜效果的目的。本实验以牛肉为包装对象,通过研究5种不同透气性包装材料在气调包装(45%氧气+30%二氧化碳+25%氮气)气体比例的充气包装方式下,每天对牛肉菌落总数、酸碱值、挥发性盐基氮值、色泽、包装袋内气体含量的变化和剪切力进行测定分析。结果表明:以聚丙烯-聚乙烯-聚对苯二甲酸乙二醇酯的气调包装材料效果最佳。     

Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere

Oxygen-enriched modified atmosphere packaging (MAP) represents an important means to stabilize meat colour but may lead to an increase in lipid oxidation, influencing the acceptability and safety of the product. In this work, the effect on cholesterol and lipid susceptibility to oxidation was investigated in commercial minced beef held under MAP (80% O(2)/20% CO(2)). Cholesterol oxidation products (COPs), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were determined, before and after pan frying, at 1, 8 and 15 days since packaging under refrigerated storage (3-4°C). 7α-Hydroxycholesterol, 7β-hydroxycholesterol and 7-ketocholesterol were the more abundant COPs identified. COPs significantly increased in raw beef during storage: after 1, 8 and 15 days since packaging COPs were at the levels of 10.4, 30.7 and 60.5μg/g of fat, respectively. Cooking did not affect cholesterol oxidation in freshly packaged minced beef but led to a rise in COPs amount with respect to raw muscle after 8 and 15 days of storage. The trend in cholesterol oxidation reflected the progressive increase in lipid peroxidation rate brought by MAP conditions.     

Effects of vacuum or modified atmosphere packaging in combination with irradiation for control of Escherichia coli O157:H7 in ground beef patties

The efficacy of controlling Escherichia coli O157:H7 in ground beef patties by combining irradiation with vacuum packaging or modified atmosphere packaging (MAP) was investigated. Fresh ground beef patties were inoculated with a five-strain cocktail of E. coli O157:H7 at 5 log CFU/g. Single patties, packaged with vacuum or high-CO(2) MAP (99.6% CO(2) plus 0.4% CO), were irradiated at 0 (control), 0.5, 1.0, or 1.5 kGy. The D(10)-value for this pathogen was 0.47 ± 0.02 kGy in vacuum and 0.50 ± 0.02 kGy in MAP packaging. Irradiation with 1.5 kGy reduced E. coli O157:H7 by 3.0 to 3.3 log, while 0.5 and 1.0 kGy achieved reductions of 0.7 to 1.0, and 2.0 to 2.2 log, respectively. After irradiation, the numbers of survivors of this pathogen on beef patties in refrigerated storage (4°C) did not change significantly for 6 weeks. Temperature abuse (at 25°C) resulted in growth in vacuum-packaged patties treated with 0.5 and 1.5 kGy, but no growth in MAP packages. This study demonstrated that combining irradiation with MAP was similar in effectiveness to irradiation with vacuum packaging for control of E. coli O157:H7 in ground beef patties during refrigerated storage. However, high-CO(2) MAP appeared to be more effective after temperature abuse.     

气调包装对平菇贮藏内在品质的影响

为了解气调包装(MAP)对平菇贮藏内在品质的影响,研究了经MAP处理后平菇多酚氧化酶(PPO)特性以及质构的变化。PPO活性是影响平菇货架期的内在因素之一。采用硫酸铵沉淀法得到平菇多酚氧化酶粗提液。试验结果表明,亚硫酸氢钠、柠檬酸均能有效地抑制平菇多酚氧化酶的活性,氯化钙对其影响不大。低温能有效地抑制平菇质构品质的下降,2.0% CaCl2处理效果比较明显,能达到延缓果实成熟和衰老的目的。