新型高阻隔气调包装膜对冷鲜羊肉的保鲜作用研究
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摘要
为了解新型高阻隔气调包装膜对冷鲜羊肉的保鲜效果,研究评价分析了3种不同膜材料包装对冷鲜羊肉的抑菌效果(菌落总数、挥发性盐基氮)、贮藏效果(汁液损失、肉色)及食用品质(p H值、MFI)保持效果。结果表明:在整个贮藏期间,3组处理的p H值均处于正常肉标准,MFI指数变化也类似且无显著差异。从抑菌效果来看,A、B组处理的抑菌效果明显高于C组,同时A组处理的肉色保持效果要优于B组。在汁液损失率方面,C组处理表现最差,B组汁液损失率明显高于A组。结论:A、B,2种新型包装材料的抑菌保鲜及贮藏效果均好于对照组,A材料在肉色保持上效果更佳,B材料则有助于抑制肉的汁液流失和重量保持。
In order to understand the preservation effect of new high barrier modified atmosphere packaging membrane on chilled mutton. The bacteriostatic effect( total number of colonies,volatile base nitrogen),storage effect( juice loss,meat color) and edible quality( pH,MFI) retaining effect of three different membrane materials on chilled mutton were evaluated and analyzed. The results showed that during the whole storage period,the p H values of the three treated groups were in the normal meat standard,and the MFI index changes were similar and there was no significant difference. From the view of bacteriostatic effect,the bacteriostatic effect of group A and group B were significantly higher than that of group C,and the meat color retaining effect of group A was better than that of group B. In terms of juice loss rate,group C was the worst,and juice loss rate of group B was significantly higher than group A.The conclusion showed that the bacteriostatic effect and storage effect of the two new packaging materials A and B were better than the control group. The A material had better effect on the meat color retaining,and the B material was helpful to inhibit the juice loss of meat and retain weight.
In order to understand the preservation effect of new high barrier modified atmosphere packaging membrane on chilled mutton. The bacteriostatic effect( total number of colonies,volatile base nitrogen),storage effect( juice loss,meat color) and edible quality( pH,MFI) retaining effect of three different membrane materials on chilled mutton were evaluated and analyzed. The results showed that during the whole storage period,the p H values of the three treated groups were in the normal meat standard,and the MFI index changes were similar and there was no significant difference. From the view of bacteriostatic effect,the bacteriostatic effect of group A and group B were significantly higher than that of group C,and the meat color retaining effect of group A was better than that of group B. In terms of juice loss rate,group C was the worst,and juice loss rate of group B was significantly higher than group A.The conclusion showed that the bacteriostatic effect and storage effect of the two new packaging materials A and B were better than the control group. The A material had better effect on the meat color retaining,and the B material was helpful to inhibit the juice loss of meat and retain weight.
引文
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2程学勋,王院华,甘泉.生鲜肉气调包装工业生产的常见问题[J].肉类工业,2009,(6):7-10
3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,(1):72-77
4傅鹏,李平兰.冷却猪肉初始菌相分析与冷藏过程中的菌相变化规律研究[J].食品科学,2006,27(11):119-124
5宋程,王富华,毕峰华等.国内新鲜食品气调包装技术研究现状[J].包装与食品机械,2017,35(1):39,54-57
6 Belcher J N.Industrial packaging developments for the global meat market[J].Meat Science,2006,74(1):143-148
7路立立,胡宏海,张春江等.气调包装中氧气含量对冷鲜猪肉品质的影响[J].食品与发酵工业,2015,41(7):215-219
8李培迪,李欣,李铮等.冰温贮藏对宰后肌肉成熟进程的影响[J].中国农业科学,2016,49(3):554-562
9 Culler R D,Smith G C,Cross H R.Relationship of myofibril fragmentation index to certain chemical,physical and sensory characteristics of bovine longissimus muscle.Journal of Food Science,1978,43:1177-1180
2程学勋,王院华,甘泉.生鲜肉气调包装工业生产的常见问题[J].肉类工业,2009,(6):7-10
3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,(1):72-77
4傅鹏,李平兰.冷却猪肉初始菌相分析与冷藏过程中的菌相变化规律研究[J].食品科学,2006,27(11):119-124
5宋程,王富华,毕峰华等.国内新鲜食品气调包装技术研究现状[J].包装与食品机械,2017,35(1):39,54-57
6 Belcher J N.Industrial packaging developments for the global meat market[J].Meat Science,2006,74(1):143-148
7路立立,胡宏海,张春江等.气调包装中氧气含量对冷鲜猪肉品质的影响[J].食品与发酵工业,2015,41(7):215-219
8李培迪,李欣,李铮等.冰温贮藏对宰后肌肉成熟进程的影响[J].中国农业科学,2016,49(3):554-562
9 Culler R D,Smith G C,Cross H R.Relationship of myofibril fragmentation index to certain chemical,physical and sensory characteristics of bovine longissimus muscle.Journal of Food Science,1978,43:1177-1180