气调冷藏对牦牛肉保鲜效果的影响

生鲜牦牛肉食用品质好,深受消费者喜爱,但是在常规冷鲜贮藏过程中易变质,造成牦牛肉品质下降,甚至无法食用。为延长生鲜冷藏牦牛肉的贮藏期,并改善其在冷藏过程中的食用品质,该文采用气调辅助冷藏法对新鲜牦牛肉进行贮藏。通过比较新鲜牦牛肉在不同O2、N2和CO2的组合下失重率、pH值、挥发性盐基氮含量、菌落总数的变化,以及牦牛肉在不同气体组合下的保鲜期,结果发现,当O2、N2和CO2体积比为15∶75∶10时,气调辅助保鲜的牦牛肉品质较优。在该气体组合下,新鲜牦牛肉能在0℃~4℃条件下贮藏7 d仍然保持较好的品质,继续保藏7 d^18 d牦牛肉品质出现下降;贮藏25 d后,牦牛肉不能食用。表明气调辅助冷藏能较好地延长新鲜牦牛肉的冷藏品质保持时间。

Effect of Modified Atmosphere Refrigeration on Preservation Quality of Yak Meat

Fresh yak meat has a good quality and is popular among consumers,but it is easy to deteriorate during routine chilled storage,which causes the quality of yak meat to decrease or even be inedible.To prolong the storage period of chilled yak meat and improve its eating quality during the cold storage process,fresh yak meat was stored in the air-conditioning assisted refrigeration method.By comparing the weight loss rate,pH value,volatile base nitrogen content,total colony of fresh yak meat in different combinations of O2,N2 and CO2,it was found that when the volume ratio of O2,N2 and CO2 was 15∶75∶10,the quality of yak meat with modified atmosphere preservation was superior.Under the gas combination,fresh yak meat could maintain good quality after storage for 7 days at 0℃-4℃,and the quality of yak meat continued to decrease after 7 d-18 d of storage.After 25 days of storage,yak meat was not edible.In short,the modified atmosphere could better prolong the quality of refrigerated fresh yak meat.