六种气调条件包装处理的酱牛肉在不同储藏温度下保鲜效果的研究
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摘要
实验旨在研究不同气调包装酱牛肉在不同温度下的保鲜效果。通过测定气调包装酱牛肉的色泽、气味、菌落总数、硫代巴比妥酸值(TBARS)、总挥发性盐基氮(TVBN)的变化规律来研究六种气调组分5%O2、70%CO_2、25%N_2,35%O2、40%CO_2、25%N_2,20%CO_2、80%N_2,40%CO_2、60%N_2,60%CO_2、40%N_2,80%CO_2,20%N_2的酱牛肉在10℃、25℃储藏温度下的保鲜效果,并以真空组为对照。结果表明:在25℃储存条件下,贮藏14d真空组的细菌总数比低氧高二氧化碳和无氧高二氧化碳气调组高出4~5个数量级,并提前3~4d超过国标限值(4.9log CFU/g),低氧高二氧化碳和无氧高二氧化碳气调组相较于真空组在第14天的TBARS值、TVBN值分别降低了33%~43%和23%~28%,并且在第14天色泽和风味仍可接受,而真空对照组在第5天已经不可接受。在10℃储存条件下,低氧高二氧化碳和无氧高二氧化碳气调组比真空对照组保鲜效果延长了12d,在贮藏的第72天,真空组的细菌总数比低氧高二氧化碳和无氧高二氧化碳气调组高出了6~7个数量级,并且真空对照组相比低氧高二氧化碳和无氧高二氧化碳气调组的TBARS值、TVBN值分别降低了35%~37%、27%~30%,低氧高二氧化碳(5%O2/70%CO_2/25%N_2)和无氧高二氧化碳(80%CO_2/20%N_2)处理均可以更好的保持酱牛肉的原有风味,低氧高二氧化碳效果更好,而真空对照组在第40天已经不可接受。而和室温(25℃)贮藏相比,低温(10℃)贮藏更有利于利于延缓酱牛肉的腐败变质。
The preservation effect of different modified atmosphere packaging of spiced beef at different storage temperatures was studied. The change law of color,odor,total number of colonies,thiobarbituric acid value( TBARS) and total volatile base nitrogen( TVBN) of modified atmosphere packaging spiced beef was determined. The preservation effect of six kinds of modified atmosphere components including 5% O2,70% CO_2 and 25% N_2,35% O2,40% CO_2 and 25% N_2,20% CO_2 and 80% N_2,40% CO_2 and 60% N_2,60% CO_2 and 40% N_2,80% CO_2,and 20% N_2 on spiced beef at 10 ℃ and25 ℃ storage temperature were studied,and vacuum group was taken as control. The results showed: at the storage condition of 25 ℃,the total number of bacteria of vacuum group was 4 ~ 5 orders of magnitude higher than hypoxia-hypercapnia and controlled atmosphere group after storage for 14 d,and it exceeded the limit value of national standard( 4. 9 log CFU/g) ahead of 3 ~ 4 d. Compared with the vacuum group on the 14 th day,the TBARS value and TVBN value of hypoxia-hypercapnia and non-oxygen-hypercapnia controlled atmosphere group decreased 33% ~ 43% and 23% ~ 28%,respectively.On the 14 th day,the color and flavor were acceptable,while the vacuum control group were unacceptable on the 5th day. When the storage condition was 10 ℃,the preservation effect of hypoxia-hypercapnia and non-oxygen-hypercapnia group was prolonged for 12 days than that of the vacuum control group. When storage on 72 th day,the total number of bacteria of vacuum group was 6 ~ 7 orders of magnitude higher than hypoxia-hypercapnia and non-oxygen-hypercapnia controlled atmosphere group.Compared with the vacuum control group,the TBARS value and TVBN value of hypoxia-hypercapnia and non-oxygen-hypercapnia controlled atmosphere group decreased 35% ~ 37% and 27% ~ 30%,respectively. The original flavor of spiced beef was kept in the treatment of hypoxia-hypercapnia( 5%O2/70% CO_2/25% N_2) and non-oxygen-hypercapnia( 80% CO_2/20% N_2),and the effect of hypoxia-hypercapnia was better,while the vacuum control group were unacceptable on the 40 th day. Compared with room temperature( 25 ℃) storage,low temperature( 10 ℃) storage was more conducive to delay the corruption metamorphic of spiced beef.
The preservation effect of different modified atmosphere packaging of spiced beef at different storage temperatures was studied. The change law of color,odor,total number of colonies,thiobarbituric acid value( TBARS) and total volatile base nitrogen( TVBN) of modified atmosphere packaging spiced beef was determined. The preservation effect of six kinds of modified atmosphere components including 5% O2,70% CO_2 and 25% N_2,35% O2,40% CO_2 and 25% N_2,20% CO_2 and 80% N_2,40% CO_2 and 60% N_2,60% CO_2 and 40% N_2,80% CO_2,and 20% N_2 on spiced beef at 10 ℃ and25 ℃ storage temperature were studied,and vacuum group was taken as control. The results showed: at the storage condition of 25 ℃,the total number of bacteria of vacuum group was 4 ~ 5 orders of magnitude higher than hypoxia-hypercapnia and controlled atmosphere group after storage for 14 d,and it exceeded the limit value of national standard( 4. 9 log CFU/g) ahead of 3 ~ 4 d. Compared with the vacuum group on the 14 th day,the TBARS value and TVBN value of hypoxia-hypercapnia and non-oxygen-hypercapnia controlled atmosphere group decreased 33% ~ 43% and 23% ~ 28%,respectively.On the 14 th day,the color and flavor were acceptable,while the vacuum control group were unacceptable on the 5th day. When the storage condition was 10 ℃,the preservation effect of hypoxia-hypercapnia and non-oxygen-hypercapnia group was prolonged for 12 days than that of the vacuum control group. When storage on 72 th day,the total number of bacteria of vacuum group was 6 ~ 7 orders of magnitude higher than hypoxia-hypercapnia and non-oxygen-hypercapnia controlled atmosphere group.Compared with the vacuum control group,the TBARS value and TVBN value of hypoxia-hypercapnia and non-oxygen-hypercapnia controlled atmosphere group decreased 35% ~ 37% and 27% ~ 30%,respectively. The original flavor of spiced beef was kept in the treatment of hypoxia-hypercapnia( 5%O2/70% CO_2/25% N_2) and non-oxygen-hypercapnia( 80% CO_2/20% N_2),and the effect of hypoxia-hypercapnia was better,while the vacuum control group were unacceptable on the 40 th day. Compared with room temperature( 25 ℃) storage,low temperature( 10 ℃) storage was more conducive to delay the corruption metamorphic of spiced beef.
引文
1 GB/T23586-2009酱卤肉制品.
2 张怀珠,徐晓霞,王立军等.酱牦牛肉加工工艺及其质量要求[J].肉类工业,2012,(1):18-20
3 朱晓红,姚中峰,贾琛等.超高压技术在酱牛肉保鲜中的应用[J].食品工业科技,2012,(2):80-84
4 胡洁云,严维凌,林露等.气调包装酱牛肉贮藏过程中优势腐败菌变化规律和预测模型的初建[J].食品科学,2010,31(23):142-145
5 李博文,孔保华,杨振等.超声波处理辅助腌制对酱牛肉品质影响的研究[J].包装与食品机械,2012,30(1):1-4
6 李顺,孙焕.软包装酱牛肉的加工工艺与质量控制[J].肉类工业,2009(1):17-18
7 方少钦,刘学铭,唐道帮等.我国熟肉制品微生物安全现状与控制技术[J].广东省食品学会第六次会员大会暨学术研讨会论文集,2012,28(1):99-103
8 高连岐.酱牛肉制作工艺[J].肉类工业,2011,(1):13
9 周德庆著,微生物学教程[M].北京:高等教育出版社,1993,394-402
10 Jay,J.M.,编著,徐岩等译,现代食品微生物学(第五版)[M].北京:中国轻工业出版社,2001.
11 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
12 何凡,廖国周.气调包装对肉制品中病原微生物影响的研究进展[J].安徽农业科学,2012,40(28):13999-14001
13 Young L.,Reviere R.,Cole A..Fresh red meat:A place to apply modified atmospheres[J].Food Technol,1988,42(9):65-69
14 江津津.濑尿虾真空气调包装保鲜研究[J].广州城市职业学院学报,2013,7(3):83-86
15 常辰曦,申雷,章建浩.冷鲜肉气调包装技术的研究进展[J].江西农业学报,2010,22(3):140-142
16 Jeremiah L.E..Packaging alternatives to deriver fresh meats using short-or long-Term distribution[J].Food Research International,2001,34(9):749-772
17 Ye J.,LI J.,Han X.,et al.Effects of Active Modified Atmosphere Packaging on Postharvest Quality of Shiitake Mushrooms Stored at Cold Storage[J].Journal of Integrative Agriculture,2015,11(3):13-20
18 张航,李海宾,刘尔卓等.五香酱牛肉加工工艺[J].肉类工业,2013,(5):8-9
19 王真.清真酱牛肉的加工方法[J].农业知识:科学养殖,2013,(5):60-61
20 郑东文.清真酱牛肉的制作[J].农村百事通,2003,(3):18
21 汪志铮.清真酱烧制品介绍(一)[J].烹调知识,2012,(6):37-37
22 Chen C.Y.,Nace G.W.,Irwin P.L..A 6×6 drop plate method for simultaneous colony counting and MPN enumeration of Campylobacter jejuni,Listeria monocytogenes,and Escherichia coli[J].Journal of Microbiological Methods.2003,55(2):475-479
23 Witte V.C.,Krouse G.F.,Bailey M.E..A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage[J].J food Science,1970,35(5):582-585
24 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
25 Mc Millin K.W..Where is MAP going?A review and future potential of modified atmosphere packaging for meat.Meat Science,2008,80(1):43-65
26 Jianrong C.,Quansheng C.,Xinmi W.,&Jiewen Z..Determination of total volatile basic nitrogen(TVB-N)content and Warne–Bratzler shear force(WBSF)in pork using Fourier transform near infrared(FT-NIR)spectroscopy.Food Chemistry,2011,(126):1354-1360
27 Mancini R.,&Hunt M..Current research in meat color.Meat Science,2005,71(1):100-121
28 Renerre M.,&Bonhomme J..Effect of electrical stimulation,boning temperature and conditioning mode on display color of beef meat.Meat Science,1991,29(3):191-202
29 Gatellier P.,Mercier Y.,Juin,H.,&Renerre M..Effect of finishing mode(pasture-or mixed-diet)on lipid composition,colour stability and lipid oxidation in meat from Charolais cattle.Meat Science,2005,69(1):175-186
30 Anissa D.,Monsera L.,Saloua S.,&Nafa,A..Validation of a flow-injection-gas diffusion method for total volatile basic nitrogen determination in seafood products.Food chemistry.2007,103(3):1049-1053
31 吴锁连,康怀彬,李英等.不同包装方式和贮藏条件下的烧鸡贮藏特性研究[J].食品科学,2009,(18):367-370
32 付春旭,刘爽,刘学军.销售温度对熟肉制品颜色的影响[J].当代生态农业,2012,(1):118-121
2 张怀珠,徐晓霞,王立军等.酱牦牛肉加工工艺及其质量要求[J].肉类工业,2012,(1):18-20
3 朱晓红,姚中峰,贾琛等.超高压技术在酱牛肉保鲜中的应用[J].食品工业科技,2012,(2):80-84
4 胡洁云,严维凌,林露等.气调包装酱牛肉贮藏过程中优势腐败菌变化规律和预测模型的初建[J].食品科学,2010,31(23):142-145
5 李博文,孔保华,杨振等.超声波处理辅助腌制对酱牛肉品质影响的研究[J].包装与食品机械,2012,30(1):1-4
6 李顺,孙焕.软包装酱牛肉的加工工艺与质量控制[J].肉类工业,2009(1):17-18
7 方少钦,刘学铭,唐道帮等.我国熟肉制品微生物安全现状与控制技术[J].广东省食品学会第六次会员大会暨学术研讨会论文集,2012,28(1):99-103
8 高连岐.酱牛肉制作工艺[J].肉类工业,2011,(1):13
9 周德庆著,微生物学教程[M].北京:高等教育出版社,1993,394-402
10 Jay,J.M.,编著,徐岩等译,现代食品微生物学(第五版)[M].北京:中国轻工业出版社,2001.
11 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
12 何凡,廖国周.气调包装对肉制品中病原微生物影响的研究进展[J].安徽农业科学,2012,40(28):13999-14001
13 Young L.,Reviere R.,Cole A..Fresh red meat:A place to apply modified atmospheres[J].Food Technol,1988,42(9):65-69
14 江津津.濑尿虾真空气调包装保鲜研究[J].广州城市职业学院学报,2013,7(3):83-86
15 常辰曦,申雷,章建浩.冷鲜肉气调包装技术的研究进展[J].江西农业学报,2010,22(3):140-142
16 Jeremiah L.E..Packaging alternatives to deriver fresh meats using short-or long-Term distribution[J].Food Research International,2001,34(9):749-772
17 Ye J.,LI J.,Han X.,et al.Effects of Active Modified Atmosphere Packaging on Postharvest Quality of Shiitake Mushrooms Stored at Cold Storage[J].Journal of Integrative Agriculture,2015,11(3):13-20
18 张航,李海宾,刘尔卓等.五香酱牛肉加工工艺[J].肉类工业,2013,(5):8-9
19 王真.清真酱牛肉的加工方法[J].农业知识:科学养殖,2013,(5):60-61
20 郑东文.清真酱牛肉的制作[J].农村百事通,2003,(3):18
21 汪志铮.清真酱烧制品介绍(一)[J].烹调知识,2012,(6):37-37
22 Chen C.Y.,Nace G.W.,Irwin P.L..A 6×6 drop plate method for simultaneous colony counting and MPN enumeration of Campylobacter jejuni,Listeria monocytogenes,and Escherichia coli[J].Journal of Microbiological Methods.2003,55(2):475-479
23 Witte V.C.,Krouse G.F.,Bailey M.E..A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage[J].J food Science,1970,35(5):582-585
24 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
25 Mc Millin K.W..Where is MAP going?A review and future potential of modified atmosphere packaging for meat.Meat Science,2008,80(1):43-65
26 Jianrong C.,Quansheng C.,Xinmi W.,&Jiewen Z..Determination of total volatile basic nitrogen(TVB-N)content and Warne–Bratzler shear force(WBSF)in pork using Fourier transform near infrared(FT-NIR)spectroscopy.Food Chemistry,2011,(126):1354-1360
27 Mancini R.,&Hunt M..Current research in meat color.Meat Science,2005,71(1):100-121
28 Renerre M.,&Bonhomme J..Effect of electrical stimulation,boning temperature and conditioning mode on display color of beef meat.Meat Science,1991,29(3):191-202
29 Gatellier P.,Mercier Y.,Juin,H.,&Renerre M..Effect of finishing mode(pasture-or mixed-diet)on lipid composition,colour stability and lipid oxidation in meat from Charolais cattle.Meat Science,2005,69(1):175-186
30 Anissa D.,Monsera L.,Saloua S.,&Nafa,A..Validation of a flow-injection-gas diffusion method for total volatile basic nitrogen determination in seafood products.Food chemistry.2007,103(3):1049-1053
31 吴锁连,康怀彬,李英等.不同包装方式和贮藏条件下的烧鸡贮藏特性研究[J].食品科学,2009,(18):367-370
32 付春旭,刘爽,刘学军.销售温度对熟肉制品颜色的影响[J].当代生态农业,2012,(1):118-121