脂肪含量对雪花牛排在高氧气调包装贮藏期间肉色稳定性的影响

为探究雪花牛排在高氧气调包装贮藏期间的肉色稳定性,该实验选用两种不同脂肪含量(A1和A3等级)的雪花牛排,进行高氧气调包装(80％O2+20％CO2).在每个时间点(0、5和10 d),测定其各个指标的变化.结果表明,随着贮藏时间的延长两种等级的牛排脂质氧化程度均逐渐增大,肌红蛋白还原力逐渐减弱,使高铁肌红蛋白比例显著...

Effect of Fat Content on Color Stability of Marbling Steaks Stored under High Oxygen Modified Atmosphere Packaging

In order to explore the color stability of marbling beef stored under high oxygen modified atmosphere packaging (HiOx-MAP, 80% O2+20% CO2), the marbling steaks with different fat contents, grade A1 and A3, were selected. The steaks were packaged under HiOx-MAP. At each point (0, 5 and 10 d), the index was determined. The results showed the increased lipid oxidation, the decreased total reducing ability (TRA) and the higher MMb accumulation in both marbling grades steaks with the storage time prolonged (p<0.05). The color of both two marbling grades did not show significant changes after 5 days of storage, but A3 grade showed darker browning and higher lipid oxidation than A1 grade. The a* values decreased to 17.43, but it decreased to 12.22 in A3 grade. And the TBARS value reached to 1.82 mg MDA/kg in A3, but it was just 1.09 mg MDA/kg in A1, which was much lower than A3. And also, the MMb% exceeded 40% in A3 steaks which showed totally brown and was not acceptable to consumers. Therefore, the lipid oxidation degree of marbling steaks with higher fat content were much greater under HiOx-MAP, which promoted the browning of meat color. So, the ste aks of higher marbling grades with higher fat content can maintain the good color stability only for several days under HiOx-MAP. So, it should be paid more attention to these kinds of high marbling steaks in the production when HiOx-MAP is applied.