包装袋种类对西式培根冷却贮藏期间品质变化的影响
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摘要
以不同种类的包装袋[如尼龙-聚乙烯袋(polyamide/polyeth,PA/PE)、偏二氯乙烯袋(polyvinylidene chloride,PVDC)、镀氧化硅袋]真空包装西式培根,研究其在冷却贮藏(4℃,45d)过程中品质的变化。通过测定西式培根水分含量、水分活度(water activity,Aw)、p H值、颜色、硫代巴比妥酸值(thiobarbituric acid,TBARS)、挥发性盐基氮(total volatile base-nitrogen,TVB-N)以及菌落总数与大肠杆菌数等指标。研究结果表明,3种包装袋真空包装的西式培根在贮藏过程中的水分含量、Aw值以及颜色变化不显著(P>0.05)。同时,利用镀氧化硅袋真空包装的西式培根在第45天已经发生腐败现象,其p H值和TVB-N显著高于其他组(P<0.05)。另外,利用PA/PE袋真空包装的西式培根的TBARS值和TVB-N值显著低于其他组(P<0.05),且菌落总数和大肠杆菌数也显著低于其它组(P<0.05)。因此,PA/PE袋真空包装的西式培根能够有效保持西式培根在冷却贮藏过程中的品质,为选择合适的西式培根包装袋奠定了理论基础。
The effect of different type of vacuum packaging bags,shuch as polyamide/polyethylene(PA/PE),polyvinylidene chloride(PVDC) and silicon oxide plating on the quality change of western bacon were investigated by measuring moisture content,Aw,pH,color,thiobarbituric acid(TBARS),total volatile basenitrogen(TVB-N),total bacterial count and Escherichia coli count during chilling storage(4 ℃,45 days).The results showed that there was no significant difference in moisture content,Aw value and color difference between the three packaging materials(P>0.05). At the same time,the corruption of western bacon packed in vacuum with silicon oxide plating bags had occurred on the 45 th day,and its pH value and TVB-N were significantly higher than those of other groups(P<0.05). In addition,the TBARS and TVB-N values of western bacon packed in PA/PE bags were significantly lower than those of other groups(P<0.05),and total bacterial count and Escherichia coli count were also significantly lower than those of other groups(P<0.05). Therefore,PA/PE bags vacuum packaging of western bacon could effectively maintain the quality of western bacon during chilling storage,laying a theoretical foundation for the selection of appropriate western bacon packaging bags.
The effect of different type of vacuum packaging bags,shuch as polyamide/polyethylene(PA/PE),polyvinylidene chloride(PVDC) and silicon oxide plating on the quality change of western bacon were investigated by measuring moisture content,Aw,pH,color,thiobarbituric acid(TBARS),total volatile basenitrogen(TVB-N),total bacterial count and Escherichia coli count during chilling storage(4 ℃,45 days).The results showed that there was no significant difference in moisture content,Aw value and color difference between the three packaging materials(P>0.05). At the same time,the corruption of western bacon packed in vacuum with silicon oxide plating bags had occurred on the 45 th day,and its pH value and TVB-N were significantly higher than those of other groups(P<0.05). In addition,the TBARS and TVB-N values of western bacon packed in PA/PE bags were significantly lower than those of other groups(P<0.05),and total bacterial count and Escherichia coli count were also significantly lower than those of other groups(P<0.05). Therefore,PA/PE bags vacuum packaging of western bacon could effectively maintain the quality of western bacon during chilling storage,laying a theoretical foundation for the selection of appropriate western bacon packaging bags.
引文
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[23]王羽,云雪艳,李见森,等.PA/PE复合膜对鲜切莴笋保鲜效果的影响[J].食品科学,2015,36(24):343-347
[2]Sheard P R,Taylor A A,Savage A W,et al.Factors affecting the composition and amount of'white exudate'from cooked bacon[J].Meat Science,2001,59(4):423-435
[3]Soares J M,Silva P F D,Puton B M S,et al.Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon[J].Innovative Food Science&Emerging Technologies,2016,38:189-197
[4]董兰坤,李宗力,高菲,等.不同包装对低温肉制品的保藏研究[J].肉类工业,2018(6):48-51
[5]Belcher J N.Industrial packaging developments for the global meat market[J].Meat Science,2006,74(1):143-148
[6]段红敏.不同包装材料对酱卤类低温肉制品品质变化影响的研究[D].长春:吉林农业大学,2014
[7]张泓,黄艳杰,胡宏海,等.包装袋阻隔性对腊肉储存期间品质的影响[J].食品工业科技,2016,37(16):346-351,373
[8]Salda觡a E,De A O G,Selani M M,et al.A sensometric approach to the development of mortadella with healthier fats[J].Meat Science,2017,137:176-190
[9]Wang L L,Xiong Y L.Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability[J].Journal of Agricultural and Food Chemistry,2005,53:9186-9192
[10]胡萍,徐幸莲,周光宏,等.真空包装烟熏火腿切片贮藏过程中微生物区系的动态变化[J].贵州农业科学,2010,38(8):197-200
[11]Liu D,Qu J,Sun D W,et al.Non-destructive prediction of salt contents and water activity of porcine meat slices by hyperspectral imaging in a salting process[J].Innovative Food Science&Emerging Technologies,2013,20(4):316-323
[12]Laranjo M,Agulheiro-Santos A C,Potes M E,et al.Effects of genotype,salt content and calibre on quality of traditional dry-fermented sausages[J].Food Control,2015,56(3):119-127
[13]宋翠英.重组腊肉火腿工艺优化及其理化特性变化研究[D].重庆:西南大学,2009
[14]胡萍,周光宏,徐幸莲,等.真空包装烟熏火腿切片贮藏品质动态变化研究[J].肉类工业,2010(7):17-21
[15]Borch E,Kant-Muermans ML,Blixt Y.Bacterial spoilage of meat and cured meat products[J].International Journal of Food Microbiology,1996,33(1):103-120
[16]Sun Q,Chen Q,Li F,et al.Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum[J].Food Control,2016,68:358-366
[17]高欣,高伟.包装材料对酱牛肉品质及保鲜期的影响[J].包装工程,2018,39(15):95-99
[18]张泓,刘玉芳,黄志兵,等.不同阻氧性包装材料对加工蔬菜氧化变色的影响[J].食品工业科技,2011(6):332-335
[19]M覬ller J K,Hinrichsen L L,Andersen H J.Formation of amino acid(L-leucine,L-phenylalanine)derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems[J].International Journal of Food Microbiology,1998,42(1/2):101-117
[20]Wu H Z,Yan W J,Zhuang H,et al.Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl[J].Food Chemistry,2016,201:237-242
[21]Olafsdottir G,Lauzon H L,Martinsdóttir E,et al.Evaluation of Shelf Life of Superchilled Cod(Gadus morhua)Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators[J].Journal of Food Science,2010,71(2):97-109
[22]孟彤,刘源,仇春泱,等.蛋白质氧化及对肉品品质影响[J].中国食品学报,2015(1):173-181
[23]王羽,云雪艳,李见森,等.PA/PE复合膜对鲜切莴笋保鲜效果的影响[J].食品科学,2015,36(24):343-347