冷却牛肉保鲜技术研究
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摘要
本论文包括四部分。第一部分研究了真空条件下，不同包装材料对冷却牛肉品质的影响；第二部分为气调包装在冷却牛肉保鲜中的应用；第三部分为防腐剂与冷却牛肉保鲜相关特性的研究；第四部分研究了防腐剂在冷却牛肉保鲜中的应用。
第一部分：不同透氧率的包装材料(PA／CPP复合塑料袋、PET／CPP复合塑料袋、PET／PA／CPP复合塑料袋、PET／AL／CPP铝箔袋、PET／AL／PA／CPP铝箔袋)对冷却牛肉失重、微生物生长、pH值、挥发性盐基氮(TVB-N值)、高铁肌红蛋白百分含量(metMb％)、脂肪氧化值(TBARS值)和感官品质产生不同的影响。实验结果表明，真空包装可有效控制微生物生长，使货架期延长8-10天。TVB-N值、metMb百分含量与包装材料的透氧率呈显著的正相关(p＜0.05)，而透氧率(OTR)对冷却牛肉失重、pH值、TBARS值无显著的影响(p＞0.05)。
第二部分：气调包装(20％O_2、60％CO_2、20％N_2；40％O_2、40％CO_2、20％N_2；60％O_2、20％CO_2、20％N_2；80％O_2、20％CO_2、0％N_2)可显著延长冷却牛肉的货架期。O_2含量越高，肉色越新鲜，但O_2含量的增加会导致好氧微生物的迅速繁殖，从而造成冷却牛肉品质下降，货架期缩短。20％CO_2可有效抑制好氧微生物的生长，CO_2含量大于20％时，随CO_2含量的增加其抑菌作用增加甚微。结果表明，60％O_2、20％CO_2、20％N_2的实验组在本实验中获得最佳保鲜效果，使低温条件下(4℃)已成熟8天后再进行气调包装的冷却牛肉货架期延长了12天。
第三部分：在冷却牛肉中添加茶多酚、L-抗坏血酸、BHT测定冷却牛肉贮藏期间脂肪氧化的变化(TBARS值)。结果显示，0.2％的茶多酚抗氧化效果最佳，其次为BHT、L-抗坏血酸抗氧化能力最差。0.1％、0.2％、0.3％的茶多酚、0.5％、1.0％、1.5％的壳聚糖、0.05％、0.1％、0.15％、0.2％的山梨酸钾抑菌实验表明，各浓度的茶多酚、壳聚糖对冷却肉中的主要腐败菌(金黄色葡萄球菌G~+、大肠杆菌G~-，荧光假单胞杆菌G~-、干酪乳杆菌G~+、植物乳杆菌G~+)具有理想的抑制作用，并且可以联合应用。
第四部分：在冷却牛肉中分别添加茶多酚、茶多酚+L-抗坏血酸、茶多酚+壳聚糖
冷却牛肉保鲜技术研究
可显著延长货架期，其中以茶多树壳聚糖效果最佳，该组可使真空包装的冷却牛肉
18天贮藏结束时首落总数仍保持在较低水平门．18呛CfllY’此而其他处理已接近
或超过安全警戒门．0 IOgCfC令’）。添加防腐剂的托盘包您比对照组货架期延长3叫
天。
不同保鲜方式的保鲜成本各异。其成本按升序依次为：防腐剂十托盘包装＜真空包
装＜气调包装＜真空包装防腐剂＜气调包装十防腐剂。
The paper is consisted of four parts. In part Ⅰ , the effects of different packaging materials under vacuum condition on chilled beef storage life were studied. Part Ⅱ focused on the application of modified atmosphere packaging(MAP)in chilled beef .The relative characteristics of natural preservatives in preservation of chilled beef were discussed in the part Ⅲ.In part Ⅳ,research on effects of natural preservatives on shelf life of chilled beef.
Part Ⅰ :Vacuum packaging(VP) is one of the most important methods extending shelf life of chilled beef. The different packaging materials(PA/CPP , PET/CPP, PET/PA/CPP, PET/AL/CPP, PET/AL/PA/CPP) have different effects on microbial growth, pH value, TVB-N value, TBARS value, percentage of metMb and sensory quality. The result showed that VP could extend shelf life 8-10 days longer than that packaging in the oxygen-permeable foil-wrapped trays. There showed positive correlation between TVB-N value, percentage of metMb, and oxygen transmission rate(OTR) ( p < 0. 05 ) , and no significant correlation between weight loss, pH value, TBARS and OTR ( p>0. 05 ) .
Part Ⅱ:MAP (20%O2/60%CO2/20%N2; 400/oO2/40%CO2/20%N2; 60%O2 /20%CO2/20%N2; 80%O2 /20%CO2/0%N2) could significantly extend the storage life of chilled beef. The higher ratio of O2 in MAP, the more fresh red color the chilled beef had. However, the higher ratio of O2 would result in multiplication of aecrobic bacteria and cut down the shelf life and worsen the quality of chilled beef. The 20 percentage of CO2 in MAP was enough to retard the growth of aerobic bacteria, and with the increase of the ratio of CO2 , there was little significant increase in the ability of inhibition when the ratio of CO2 are more than 20 percentage. The results showed that the 60%O2 /20%CO2/20% N2 had the best preservative effect on chilled beef, in term of microbial, physical and chemical measurements, and sensory attributes, and the treatment could extended shelf life of chilled beef up to 12 days in low temperature(2 1 ) after aging for 8 days at 4 under VP.
Part Ⅲ: Given that the inhibition of bacterial growth and lipid oxidation in chilled beef is critical to retard quality deterioration, the inhibitive effects of tea Polyphenols(TP), chitosan(Ch),potassium sorbate on dominant spoilage bacteria of chilled beef and the antioxidative effects of tea polyphenols,L-ascorbic acid(Vc),BHT on lipid oxidaton were studied in this part. The results showed that tea polyphenols exhibited more effective antioxidation than BHT and L-ascorbic acid(p<0.05) did at level of 0.2g/kg meat.Chitosan and Tea polyphenols showed marked ininhibiton of microbial dominanted in chilled beef and it is very feasible to use the two preservatives combined.
Part Ⅳ:Addition of TP,TP+Vc.TP+Ch could extend the storage life of chilled beef markedly ( p < 0. 05 ), and the treatment of TP+Ch was the best one which could keep APC at very low level (2.18 logcfu-g-1),while other treatments were all up to or over the safe warning line (6.0 logcfu-g-1) under vacuum packaging. Packaged in oxygen permeable foil-wrapped trays, with preservatives above had 3-9 days longer storage life than the control.
Different preservative methods produced varieties not only in the quality of chilled beef, but also in economic cost. The increasing order of different preservatives methods according to cost was as follows : preservatives combined with trays
第一部分：不同透氧率的包装材料(PA／CPP复合塑料袋、PET／CPP复合塑料袋、PET／PA／CPP复合塑料袋、PET／AL／CPP铝箔袋、PET／AL／PA／CPP铝箔袋)对冷却牛肉失重、微生物生长、pH值、挥发性盐基氮(TVB-N值)、高铁肌红蛋白百分含量(metMb％)、脂肪氧化值(TBARS值)和感官品质产生不同的影响。实验结果表明，真空包装可有效控制微生物生长，使货架期延长8-10天。TVB-N值、metMb百分含量与包装材料的透氧率呈显著的正相关(p＜0.05)，而透氧率(OTR)对冷却牛肉失重、pH值、TBARS值无显著的影响(p＞0.05)。
第二部分：气调包装(20％O_2、60％CO_2、20％N_2；40％O_2、40％CO_2、20％N_2；60％O_2、20％CO_2、20％N_2；80％O_2、20％CO_2、0％N_2)可显著延长冷却牛肉的货架期。O_2含量越高，肉色越新鲜，但O_2含量的增加会导致好氧微生物的迅速繁殖，从而造成冷却牛肉品质下降，货架期缩短。20％CO_2可有效抑制好氧微生物的生长，CO_2含量大于20％时，随CO_2含量的增加其抑菌作用增加甚微。结果表明，60％O_2、20％CO_2、20％N_2的实验组在本实验中获得最佳保鲜效果，使低温条件下(4℃)已成熟8天后再进行气调包装的冷却牛肉货架期延长了12天。
第三部分：在冷却牛肉中添加茶多酚、L-抗坏血酸、BHT测定冷却牛肉贮藏期间脂肪氧化的变化(TBARS值)。结果显示，0.2％的茶多酚抗氧化效果最佳，其次为BHT、L-抗坏血酸抗氧化能力最差。0.1％、0.2％、0.3％的茶多酚、0.5％、1.0％、1.5％的壳聚糖、0.05％、0.1％、0.15％、0.2％的山梨酸钾抑菌实验表明，各浓度的茶多酚、壳聚糖对冷却肉中的主要腐败菌(金黄色葡萄球菌G~+、大肠杆菌G~-，荧光假单胞杆菌G~-、干酪乳杆菌G~+、植物乳杆菌G~+)具有理想的抑制作用，并且可以联合应用。
第四部分：在冷却牛肉中分别添加茶多酚、茶多酚+L-抗坏血酸、茶多酚+壳聚糖
冷却牛肉保鲜技术研究
可显著延长货架期，其中以茶多树壳聚糖效果最佳，该组可使真空包装的冷却牛肉
18天贮藏结束时首落总数仍保持在较低水平门．18呛CfllY’此而其他处理已接近
或超过安全警戒门．0 IOgCfC令’）。添加防腐剂的托盘包您比对照组货架期延长3叫
天。
不同保鲜方式的保鲜成本各异。其成本按升序依次为：防腐剂十托盘包装＜真空包
装＜气调包装＜真空包装防腐剂＜气调包装十防腐剂。
The paper is consisted of four parts. In part Ⅰ , the effects of different packaging materials under vacuum condition on chilled beef storage life were studied. Part Ⅱ focused on the application of modified atmosphere packaging(MAP)in chilled beef .The relative characteristics of natural preservatives in preservation of chilled beef were discussed in the part Ⅲ.In part Ⅳ,research on effects of natural preservatives on shelf life of chilled beef.
Part Ⅰ :Vacuum packaging(VP) is one of the most important methods extending shelf life of chilled beef. The different packaging materials(PA/CPP , PET/CPP, PET/PA/CPP, PET/AL/CPP, PET/AL/PA/CPP) have different effects on microbial growth, pH value, TVB-N value, TBARS value, percentage of metMb and sensory quality. The result showed that VP could extend shelf life 8-10 days longer than that packaging in the oxygen-permeable foil-wrapped trays. There showed positive correlation between TVB-N value, percentage of metMb, and oxygen transmission rate(OTR) ( p < 0. 05 ) , and no significant correlation between weight loss, pH value, TBARS and OTR ( p>0. 05 ) .
Part Ⅱ:MAP (20%O2/60%CO2/20%N2; 400/oO2/40%CO2/20%N2; 60%O2 /20%CO2/20%N2; 80%O2 /20%CO2/0%N2) could significantly extend the storage life of chilled beef. The higher ratio of O2 in MAP, the more fresh red color the chilled beef had. However, the higher ratio of O2 would result in multiplication of aecrobic bacteria and cut down the shelf life and worsen the quality of chilled beef. The 20 percentage of CO2 in MAP was enough to retard the growth of aerobic bacteria, and with the increase of the ratio of CO2 , there was little significant increase in the ability of inhibition when the ratio of CO2 are more than 20 percentage. The results showed that the 60%O2 /20%CO2/20% N2 had the best preservative effect on chilled beef, in term of microbial, physical and chemical measurements, and sensory attributes, and the treatment could extended shelf life of chilled beef up to 12 days in low temperature(2 1 ) after aging for 8 days at 4 under VP.
Part Ⅲ: Given that the inhibition of bacterial growth and lipid oxidation in chilled beef is critical to retard quality deterioration, the inhibitive effects of tea Polyphenols(TP), chitosan(Ch),potassium sorbate on dominant spoilage bacteria of chilled beef and the antioxidative effects of tea polyphenols,L-ascorbic acid(Vc),BHT on lipid oxidaton were studied in this part. The results showed that tea polyphenols exhibited more effective antioxidation than BHT and L-ascorbic acid(p<0.05) did at level of 0.2g/kg meat.Chitosan and Tea polyphenols showed marked ininhibiton of microbial dominanted in chilled beef and it is very feasible to use the two preservatives combined.
Part Ⅳ:Addition of TP,TP+Vc.TP+Ch could extend the storage life of chilled beef markedly ( p < 0. 05 ), and the treatment of TP+Ch was the best one which could keep APC at very low level (2.18 logcfu-g-1),while other treatments were all up to or over the safe warning line (6.0 logcfu-g-1) under vacuum packaging. Packaged in oxygen permeable foil-wrapped trays, with preservatives above had 3-9 days longer storage life than the control.
Different preservative methods produced varieties not only in the quality of chilled beef, but also in economic cost. The increasing order of different preservatives methods according to cost was as follows : preservatives combined with trays
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69 K.Immonen,M.Ruusunen,E.Puolanne.Some effects of residual glycogen concentration on the physical
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70 Marjan J A Den Hertog-Meischke,Frans J M Smulders, Jan G Van Logtestijn. The effect of storage temperature on drip loss from fresh beef. J.Sci.Food Agric.,1998, 78:522～526
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73 Luno M., Beltran J.A., Roncales P. Shelflife extension and colour stabilization of beef packaged in low O2 atmosphere containing CO :Loin steaks and ground meat .Meat Sci. 1998,48:75～84
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79 Hood, D.E.Factors affecting the rate of metmyoblobim accumulation in pre-packaged beef.Meat Science, 1980, 4:247～265
80 Nortje G.L.&Shaw, B.G.The effect of ageing treatment on the microbiology and storage characteristics of beef in modified atmosphere packs containing 25%CO_2 plus 75%O_2,Meat Science, 1989,24:43～58
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84 黄伟坤等编著．食品检验与分析．轻工业出版社，1989．1
85 朱忠勇主编．实用医学检验学．人民军医出版社，1992．11：543～554
86 郝林编．食品微生物学实验指导．中国农业出版社，2001．4：47～49
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89 李里特．食品物性学．北京：中国轻工业出版社，1998
90 A.E.D.Bekhit, G.H.Geesink,J.D.Morton, et.al. Metmyoglobin reducing activity and colour stability of ovine longissmus muscle.Meat Science, 2001, 57:427～435
91 陈正行，狄济乐．食品添加剂新产品与新技术．江苏科学技术出版社，2002，8：113