复配防腐剂对气调包装酱牛肉保鲜效果研究
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摘要
为了解决酱牛肉货架期短和风味易变问题,研究25℃下复配防腐剂对气调包装酱牛肉保鲜效果的影响。结果真空组、气调组、防腐剂组的菌落总数分别在第4、6、8天超标。与真空组相比,防腐剂组贮藏第4天菌落总数降低27%,相对于气调组降低14%。贮藏第10天气调组和防腐剂组总挥发性盐基氮分别比真空组降低了19%,28%;贮藏第20天,气调组和防腐剂组分别比真空组降低了34%,36%。贮藏第14天硫代巴比妥酸反应物值与真空组相比气调组降低12%,防腐剂组42%;贮藏第20天防腐剂组比气调组低10%。与气调组、真空组相比,防腐剂组保鲜效果更优。
In order to solve the problem of shelf life short and flavor changing easily,the keeping fresh effect of compound preservatives on spiced beef packed by modified atmosphere at 25 ℃ was studied. The results showed that total number of bacterial colony of vacuum group,controlled atmosphere group and preservative group was over standard on 4th,6th,8th day,respectively. Compared with vacuum group,the total number of bacterial colony of preservative group decreased 27 % on 4th day during storage and decreased 14% compared to controlled atmosphere group. When storage 10 th day,compared with vacuum group,the total volatile basic nitrogen of controlled atmosphere group and preservative group decreased 19 % and 28 %,respectively,and when storage 20 th day,compared with vacuum group,controlled atmosphere group and preservative group decreased 34 % and 36 %,respectively. When storage 14 th day,compared with vacuum group,thiobarbituric acid reactive substance value of controlled atmosphere group and preservative group decreased 12 % and 42 %,respectively,and when storage 20 th day,compared with vacuum group,preservative group decreased 10 %. Compared with controlled atmosphere group and vacuum group,preservative group had better preservation effect.
In order to solve the problem of shelf life short and flavor changing easily,the keeping fresh effect of compound preservatives on spiced beef packed by modified atmosphere at 25 ℃ was studied. The results showed that total number of bacterial colony of vacuum group,controlled atmosphere group and preservative group was over standard on 4th,6th,8th day,respectively. Compared with vacuum group,the total number of bacterial colony of preservative group decreased 27 % on 4th day during storage and decreased 14% compared to controlled atmosphere group. When storage 10 th day,compared with vacuum group,the total volatile basic nitrogen of controlled atmosphere group and preservative group decreased 19 % and 28 %,respectively,and when storage 20 th day,compared with vacuum group,controlled atmosphere group and preservative group decreased 34 % and 36 %,respectively. When storage 14 th day,compared with vacuum group,thiobarbituric acid reactive substance value of controlled atmosphere group and preservative group decreased 12 % and 42 %,respectively,and when storage 20 th day,compared with vacuum group,preservative group decreased 10 %. Compared with controlled atmosphere group and vacuum group,preservative group had better preservation effect.
引文
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2韩凯,王宇,臧明伍等.杀菌方式对酱牛肉风味的影响[J].肉类研究,2010,14(11):51-53
3夏文水.食品工艺学[M].北京:中国轻工业出版社,2007.
4王艳芳,郑华,林捷等.复合保鲜剂对分割生鲜鸡肉保鲜效果的优化[J].食品工业科技,2015,36(13):271-274
5曾丽芬.几种气体在食品气调包装中的应用[J].化学工程与装备,2012,43(1):117-118
6 Goulas A.E.,Kontominas M.G..Combined effect of light salting,modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream(Sparus aurata):Biochemical and sensory attributes[J].Food Chemistry,2007,100(1):287-296
7 Ranjitha K.,Sudhakar Rao D.V.,Shivashankara K.S.,Roy T.K..Effect of pretreatments and modified atmosphere packaging on the shelf-life and quality of fresh-cut green bell pepper[J].Journal of Food Science and Technology,2015,52(12):7872-7882
8赵毓芝,刘成国,周玄.气调包装技术在冷鲜肉生产中的研究进展[J].肉类研究,2011,25(1):72-77
9 Fraqueza M.J.,Barreto A.S..Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging:The effect of carbon monoxide[J].Poultry Science.2011,90(9):2076-2084
10 JOSM.LORENZO,MARA GMEZ.Shelf life of fresh foal meat under MAP,over wrap and vacuum packaging conditions[J].Meat Science,2012,92(4):610-618
11海丹,黄现青,柳艳霞等.酱牛肉气调和真空包装保鲜效果比较分析[J].食品科学,2014,35(2):297-300
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13 SB/T 10481-2008低温肉制品质量安全要求[S].中国标准出版社,2008.
14中国国家标准化管理委员会.GB4789.2-2010食品卫生微生物学检验菌落总数测定[S].中国标准出版社,2010.
15中国国家标准化管理委员会.GB/T9695.5-2008肉与肉制品PH测定[S].中国标准出版社,2008.
16康怀彬,赵丽娜,肖枫等.二次杀菌对真空包装酱牛肉货架期影响的研究[J].食品科学,2008,29(8):617-620
17中国国家标准化管理委员会.GB/T5009.44-2003肉与肉制品卫生标准的分析方法[S].中国标准出版社,2003.
18周冬香,周培根,陈椒.草鱼段气调包装袋内CO2动态变化与鱼体肌肉表面PH值关系[J].上海海洋大学学报,2002,11(2):188-190
19陈洪生,孔保华,刁静静.大蒜提取物与有氧气调包装复合对冷却肉的保鲜研究[J].食品与发酵工业,2008,34(4):131-136
20柴春祥,杜利农,范建伟等.电子鼻检测猪肉新鲜度的研究[J].食品科学,2009,29(2):444-447
21刘明,潘磊庆,屠康等.电子鼻检测鸡蛋货架期新鲜度变化[J].农业工程学报,2010,26(4):317-321
22 Mallikarjunan P.10.Electronic Nose Applications in the Food Industry[M].Nondestructive Testing of Food Quality,2008.
23于勇,王俊,周鸣.电子鼻技术的研究进展及其在农产品加工中的应用[J].浙江大学学报:农业与生命科学版,2003,29(5):579-584
24 Vestergaard J.,Martens M.,Turkki P..Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product(pizza topping)by an electronic nose system[J].lwt-food science and technology,2007,40(6):1083-1094
2韩凯,王宇,臧明伍等.杀菌方式对酱牛肉风味的影响[J].肉类研究,2010,14(11):51-53
3夏文水.食品工艺学[M].北京:中国轻工业出版社,2007.
4王艳芳,郑华,林捷等.复合保鲜剂对分割生鲜鸡肉保鲜效果的优化[J].食品工业科技,2015,36(13):271-274
5曾丽芬.几种气体在食品气调包装中的应用[J].化学工程与装备,2012,43(1):117-118
6 Goulas A.E.,Kontominas M.G..Combined effect of light salting,modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream(Sparus aurata):Biochemical and sensory attributes[J].Food Chemistry,2007,100(1):287-296
7 Ranjitha K.,Sudhakar Rao D.V.,Shivashankara K.S.,Roy T.K..Effect of pretreatments and modified atmosphere packaging on the shelf-life and quality of fresh-cut green bell pepper[J].Journal of Food Science and Technology,2015,52(12):7872-7882
8赵毓芝,刘成国,周玄.气调包装技术在冷鲜肉生产中的研究进展[J].肉类研究,2011,25(1):72-77
9 Fraqueza M.J.,Barreto A.S..Gas mixtures approach to improve turkey meat shelf life under modified atmosphere packaging:The effect of carbon monoxide[J].Poultry Science.2011,90(9):2076-2084
10 JOSM.LORENZO,MARA GMEZ.Shelf life of fresh foal meat under MAP,over wrap and vacuum packaging conditions[J].Meat Science,2012,92(4):610-618
11海丹,黄现青,柳艳霞等.酱牛肉气调和真空包装保鲜效果比较分析[J].食品科学,2014,35(2):297-300
12中国国家标准化管理委员会.GB/T23586-2009酱卤肉制品[S].中国标准出版社,2009.
13 SB/T 10481-2008低温肉制品质量安全要求[S].中国标准出版社,2008.
14中国国家标准化管理委员会.GB4789.2-2010食品卫生微生物学检验菌落总数测定[S].中国标准出版社,2010.
15中国国家标准化管理委员会.GB/T9695.5-2008肉与肉制品PH测定[S].中国标准出版社,2008.
16康怀彬,赵丽娜,肖枫等.二次杀菌对真空包装酱牛肉货架期影响的研究[J].食品科学,2008,29(8):617-620
17中国国家标准化管理委员会.GB/T5009.44-2003肉与肉制品卫生标准的分析方法[S].中国标准出版社,2003.
18周冬香,周培根,陈椒.草鱼段气调包装袋内CO2动态变化与鱼体肌肉表面PH值关系[J].上海海洋大学学报,2002,11(2):188-190
19陈洪生,孔保华,刁静静.大蒜提取物与有氧气调包装复合对冷却肉的保鲜研究[J].食品与发酵工业,2008,34(4):131-136
20柴春祥,杜利农,范建伟等.电子鼻检测猪肉新鲜度的研究[J].食品科学,2009,29(2):444-447
21刘明,潘磊庆,屠康等.电子鼻检测鸡蛋货架期新鲜度变化[J].农业工程学报,2010,26(4):317-321
22 Mallikarjunan P.10.Electronic Nose Applications in the Food Industry[M].Nondestructive Testing of Food Quality,2008.
23于勇,王俊,周鸣.电子鼻技术的研究进展及其在农产品加工中的应用[J].浙江大学学报:农业与生命科学版,2003,29(5):579-584
24 Vestergaard J.,Martens M.,Turkki P..Analysis of sensory quality changes during storage of a modified atmosphere packaged meat product(pizza topping)by an electronic nose system[J].lwt-food science and technology,2007,40(6):1083-1094