牛至精油结合不同包装方式对冷鲜羊肉保鲜效果的影响

该文探讨植物精油和包装方式对冷鲜羊肉货架期及其品质的影响。研究采用2×2双因子试验设计,利用牛至精油和不同包装方式结合的保鲜方法研究羊肉在4℃下贮藏0、3、6、9、12 d的质构特性、肉色、pH、过氧化值(peroxide value,POV)、丙二醛(malondialdehyde,MDA)、挥发性盐基氮(total volatile base-nitrogen,TVB-N)及菌落总数(total bacteria count,TBC)的变化。结果表明,冷鲜羊肉贮存至第12天时,牛至精油与真空包装结合组中肉的红度(a^*值)、硬度、弹性、回复性均极显著高于牛至精油和普通包装结合组(P <0. 01),且其黏附性、POV、MDA、TVB-N和TBC在第12天时均极显著低于牛至精油和普通包装结合组中冷鲜羊肉该指标(P <0. 01)。牛至精油与真空包装结合的保鲜方法可使冷鲜羊肉贮藏时间延长至12 d。

Effect of oregano essential oil combined with packaging methods on preservation of chilled mutton

This paper aims to explore the combined effect of different concentrations of oregano oil and packaging method(with vacuum and air)on shelf-life and quality of chilled mutton.The experiment design is 2×2 factorial.The combined the concentration of oregano essential oil and different packing methods to research the texture profiles,color,p H,peroxide value(POV),malondialdehyde(MDA),total volatile base-nitrogen(TVB-N)and Total bacteria count(TBC).The results showed that the color(a^*value),hardness,springiness,and resilience of the oregano essential oil combined with vacuum packaging groups were significantly greater than the oregano essential oil combined with air packaging groups during storage at 12 d(P<0.05).The adhesiveness,POV,MDA,TVB-N and TBC were significantly lower than the oregano essential oil combined with air packaging groups during storage at 12 d(P<0.01).Therefore,the combined oregano oil and vacuum packaging method improves the quality and prolongs the storage period of chilled mutton to 12 days.