冰温结合气调包装对牛肉品质的影响

本文以牛肉为研究对象,以冰温技术结合O2/CO2气调包装技术对其进行贮藏保鲜试验,并对贮藏过程中牛肉的菌落总数、挥发性盐基氮(TVB-N)含量、色差值(L*值、a*)以及汁液流失率进行定期测定,同时从色泽和气味方面做以感官评价。结果表明:50%O2+50%CO2组和30%O2+70%CO2组在货架期上要高于对照组和80%O2+20%CO2组至少4 d;但是各组的TVB-N值之间无显著性差异;高浓度的氧气使得汁液流失率增大,不利于牛肉水分的保持;同时,高浓度的O2使牛肉在贮藏早期有很好的颜色,但是贮藏后期在色泽上劣变较快,并加速了牛肉的腐败变质,从而加速了不良气味的产生。高浓度的CO2不利于良好色泽的保持,但是能够很好地控制牛肉的腐败。综合几种冰温结合气调的保鲜技术来看,50%O2结合50%CO2组对牛肉有更好地贮藏保鲜效果。

Effect of Super Chilling Combined with Modified Atmosphere Package on Beef Quality

Beef was stored in freezing point temperature combining with modified atmosphere package. The characters including total counts, total volatile basic nitrogen (TVB-N), color difference (L* value and a* value), drip loss and sensory evaluation (red color and off-odor) were analyzed regularly during storage. The results indicated that shelf life of the 50% O2+50% CO2 group and the 30% O2+70% CO2 group were at least 4 days longer than the control group and 80% O2+20% CO2 group. There was no difference between TVB-N values in different groups. High concentration oxygen increased drip loss during storage; it kept good color in the initial period, but became worse in later period; meanwhile, it accelerated the spoilage of beef and the appearance of off-odor. High concentration carbon dioxide deteriorated color but delayed beef spoilage. In summary, the combination of super chilling technique and 50% O2+50% CO2 package was useful for beef storage.