冯会利,李巧莲,吴习宇.冰温结合气调贮藏对新鲜牛肉的保鲜研究[J].包装工程,2013,34(15):53-58,113.
FENG Hui-li,LI Qiao-lian,WU Xi-yu.Preservation of Fresh Beef with Controlled Freezing-point and Modified Atmosphere Packaging Combination[J].Packaging Engineering,2013,34(15):53-58,113. |
| 冰温结合气调贮藏对新鲜牛肉的保鲜研究 |
| Preservation of Fresh Beef with Controlled Freezing-point and Modified Atmosphere Packaging Combination |
| 投稿时间：2013-06-04 修订日期：2013-08-10 |
| DOI： |
| 中文关键词: 冰温贮藏 气调包装 牛肉 品质 |
| 英文关键词: controlled freezing point storage MAP beef quality |
| 基金项目:西南大学基本科研业务费专项资金项目(XDJK2012C055) |
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| 中文摘要: |
| 研究了冰点调节剂食盐和蔗糖对新鲜牛肉冰点的影响;通过研究新鲜牛肉贮藏过程中色差值、菌落总数、pH 值、挥发性盐基氮、液汁流失率等指标的变化情况,分析比较了冰温条件下4 种气调包装与真空包装、空气包装对牛肉品质的影响。结果显示,当用食盐(添加量为1%)、蔗糖(添加量为0. 6%) 对牛肉进行调味时,冰温带由0 ~ -0. 76 ℃拓宽至0 ~ -4. 56 ℃,更有利于冰温贮藏温度的控制;冰温气调对新鲜牛肉的保鲜作用明显,第12 天时C 组样品色泽保持较好,TVB. N 为6. 68 mg/ (100g),菌落总数为3. 97 log cfu/ g,在国家一级鲜肉标准范围内;第32 天时,TVB. N 为14. 36 mg/ (100g),菌落总数为5. 38 log cfu/ g,未超过相关限量规定,而真空组和空气组均已腐败,说明冰温与气调包装结合可起到协同保鲜作用,更有利于延长新鲜牛肉的货架期。 |
| 英文摘要: |
| The effects of freezing point modifier (salt or sucrose) on the freezing point of fresh beef were investigated. Chromatic aberration, total bacterial counts, pH, TVB-N and liquid loss of the beef during storage were monitored. The quality of fresh beef under modified atmosphere packaging, vacuum packaging and air packaging stored at the temperature of controlled freezing point was analyzed and compared. The results showed that seasoned with 1% salt and 0. 6% sucrose the ice temperature scope is broaden from 0 ~ -0. 76 ℃to 0 ~ -4. 56 ℃; CF and MAP storage exhibit a significant fresh-keeping effect on the fresh beef; after stored for 12 days, the group C still remains normal color; TVB-N and total bacterial counts are 6. 68 mg/ (100g)and 3. 97 log cfu/ g, which are still in the range of first class fresh meat of national primary standard; after stored for 32 days, TVB-N and total bacterial counts are 14. 36 mg/ (100g)and 5. 38 log cfu/ g, which are still in the acceptable range. In contrast, samples in vacuum packaging and air packaging are spoiled. Therefore, the combined CF and MAP method has a synergistic and beneficial effect on the preservation of fresh beef and can extend the shelf life of fresh beef. |
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