冰温贮藏结合不同包装方式对羊肉品质的影响

通过与传统冷藏比较,研究冰温贮藏结合不同包装方式(托盘、真空、气调)对羊肉货架期和品质的影响,确定适合于冰温贮藏的方式。结果表明:与冷藏相比,冰温贮藏可以显著延长羊肉货架期(p<0.05);冰温可以维持羊肉较好的感官品质和较低的菌落总数,冰温结合气调包装组在宰后19 d的菌落总数为5.67 lg CFU/g,仍在安全范围;冰温贮藏显著降低羊肉的加压失水率(p<0.05),其中冰温结合真空包装使羊肉维持一个稳定的保水力;包装方式及贮藏温度(冰温、冷藏)对硬度都没有产生显著性影响(p>0.05);冰温环境下,真空包装和气调包装都可以使羊肉维持较好的弹性;冰温结合气调包装可以较长时间维持羊肉的鲜红色。冰温结合真空包装或气调包装有利于维持贮藏过程中羊肉的品质。 

Effects of controlled freezing point combined with package on mutton quality during storage

The effects of controlled freezing point( CFP) combined with different package modes,pallet package,vacuum package,and modified atmosphere package( MAP),respectively,on the shelf- life and quality of mutton were explored compared with traditional refrigeration.Results showed that CFP storage could significantly prolong the shelf- life of mutton( p < 0.05). The CFP storage could maintain the favorable sensory quality and lower total bacterial count.The total bacterial count of CFP combined with MAP group was 5.67 lg CFU / g at 19 d postmortem,which was still safety for customers. The CFP significantly reduced the pressurized water loss rate of mutton( p <0.05),and the value of controlled freezing point combined with vacuum package showed stability,so the combination could help mutton maintain stable water holding capacity.Package and storage temperature( CFP and refrigeration) had no significant influence on hardness( p > 0.05),and the vacuum package and MAP could help mutton maintain favorable springiness under CFP storage. CFP combined with MAP made the mutton keep bright red color of for a long time. CFP combined with vacuum package or MAP proved to be conducive to maintaining the quality of mutton during storage.