不同包装方式对冷藏过程中水牛肉品质特性的影响

为研究不同包装方式对冷藏过程中水牛肉品质特性的影响。以水牛肉为原料，分别采用托盘包装、涂膜托盘包装和真空包装对肉样进行包装，并测定其在4 ℃冷藏过程中色泽、pH、离心损失、蒸煮损失、挥发性盐基氮（TVB-N）值、羰基含量、菌落总数和大肠菌群数等品质指标的变化。结果显示，随着冷藏时间的延长，三种包装方式水牛肉的L*值、a*值呈不断下降趋势，但蒸煮损失、b*值、TVB-N、羰基含量、菌落总数和大肠菌群数呈不断上升趋势，而pH、离心损失呈先下降后上升的动态变化。冷藏第6 d，托盘包装组的TVB-N值达17.56 mg/100 g，冷藏第10 d，涂膜托盘包装组的TVB-N值达19.17 mg/100 g，冷藏第15 d，真空包装组的TVB-N值达16.20 mg/100 g，超出国标限定值（15 mg/100 g）。3种包装方式中，真空包装不仅可以保持水牛肉的色泽和保水性，降低TVB-N、菌落总数和大肠菌群数，还能有效抑制蛋白质的氧化。因此，真空包装对水牛肉的品质保持效果最好，其保鲜效果优于托盘包装和涂膜托盘包装。

Effect of Different Packaging Methods on the Quality Characteristics of Buffalo Meat during Refrigerated Storage

To investigate the effect of different packaging methods on the quality characteristics of buffalo meat during refrigerated storage, buffalo meat was used as raw material, and meat samples were packaged with pallet packaging, film-coating with pallet packaging, vacuum packaging, respectively, and then stored at 4 ℃. The quality indicators, including the color, pH, centrifugal loss, cooking loss, volatile basic nitrogen (TVB-N), carbonyl content, total number of colonies and the number of coliforms, etc. were analyzed. The results showed that with the extension of the refrigeration time, the L* and a* values of buffalo meat with three packaging methods continued to decrease, but the cooking loss, b* value, volatile basic nitrogen, carbonyl content, total number of colonies and number of coliforms continued to increase, and the pH and centrifugal loss showed a dynamic change trend of first decline and then rise. The TVB-N value of the pallet packaging group reached 17.56 mg/100 g at the 6th day of cold storage, the TVB-N value of the film-coating with pallet packaging group reached 19.17 mg/100 g at the 10th day of cold storage, and the TVB-N value of the vacuum packaging group reached 16.20 mg/100 g at the 15th day of cold storage, exceeding the national standard limit (15 mg/100 g). Among the three packaging methods, vacuum packaging could not only maintain the color and water holding capacity of buffalo meat, decrease TVB-N, the total number of colonies and the number of coliforms, but also effectively inhibit the protein oxidation. Therefore, vacuum packaging had the best effect on maintaining the quality of buffalo meat, and its fresh-keeping effect was better than that of pallet packaging and film-coating with pallet packaging.