气调包装对冷却鸭肉的保鲜效果研究
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摘要
该文以0～4℃贮藏的冷却鸭肉为研究对象,以保鲜膜托盘包装为对照,通过分析肉色、pH值、蒸煮损失率、菌落总数、乳酸菌数、挥发性盐基氮(total volatile base nitrogen,TVB-N值)等指标,研究了30%CO_~(2+)70%N_2以及0. 4%CO+30%CO_~(2+)70%N_2气调包装(modified atmosphere packaging,MAP)对冷却鸭肉的保鲜效果。结果表明,与普通保鲜膜托盘包装相比,在贮藏的20 d内,2种气调包装方式均能抑制冷却鸭肉中微生物的生长,减少TVB-N的产生,从而显著延长了冷却鸭肉的货架期,具有较理想的保鲜效果。0. 4%CO气调包装没有起到进一步的抑菌效果,但在贮藏过程中鸭皮的L*值与a*值均高于其他2种处理组,并保持了产品的优良外观,具有良好的护色作用。综合分析,0. 4%CO+30%CO_~(2+)70%N_2气调包装对冷却鸭肉的保鲜效果最好。
The chilled duck meat stored at 0-4 ℃ was used to investigate the effects of modified atmosphere packaging( MAP) on its quality. 30% CO_~(2+) 70% N_2 and 0. 4% CO + 30% CO_~(2+) 70% N_2 MAP were applied,and the overwrap packaging was used as control. The color,pH,cooking loss,total viable counts( TVC),the amount of lactic acid bacteria( LAB),and TVB-N of the duck meat were determined. The results showed that compared with overwrap packaging during 20-day storage,both two MAP could effectively inhibit the growth of microorganisms and reduce the production of TVB-N,thereby prolonging the shelf life of the chilled duck meat. However,0. 4% CO MAP did not show any advanced inhibitory effects on the bacterial growth as expected,while it made the L*value and a*value of the duck skin higher than the other two treatment groups during storage. In other words,0. 4% CO MAP had good color protection effects,and therefore it maintained excellent appearance of the product. In conclusion,0. 4% CO + 30% CO_~(2+) 70% N_2 MAP has the best preservative effects on chilled duck meat.
The chilled duck meat stored at 0-4 ℃ was used to investigate the effects of modified atmosphere packaging( MAP) on its quality. 30% CO_~(2+) 70% N_2 and 0. 4% CO + 30% CO_~(2+) 70% N_2 MAP were applied,and the overwrap packaging was used as control. The color,pH,cooking loss,total viable counts( TVC),the amount of lactic acid bacteria( LAB),and TVB-N of the duck meat were determined. The results showed that compared with overwrap packaging during 20-day storage,both two MAP could effectively inhibit the growth of microorganisms and reduce the production of TVB-N,thereby prolonging the shelf life of the chilled duck meat. However,0. 4% CO MAP did not show any advanced inhibitory effects on the bacterial growth as expected,while it made the L*value and a*value of the duck skin higher than the other two treatment groups during storage. In other words,0. 4% CO MAP had good color protection effects,and therefore it maintained excellent appearance of the product. In conclusion,0. 4% CO + 30% CO_~(2+) 70% N_2 MAP has the best preservative effects on chilled duck meat.
引文
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[16] BINGOL E B,ERGUN O. Effects of modified atmosphere packaging(MAP)on the microbiological quality and shelf life of ostrich meat[J]. Meat Science,2011,88(4):774-785.
[17] JAKOBSEN M,BERTELSEN G. The use of CO2in packaging of fresh red meats and its effect on chemical quality changes in the meat:a review[J]. Journal of Muscle Foods,2002,13(2):143-168.
[18]吴文锦,汪兰,丁安子,等.包装材料和包装方式对贮藏过程中鸭肉品质的影响[J].食品与机械,2016(6):139-143.
[19]赵春侠.一氧化碳气调包装技术对冷却肉抑菌护色效果的研究[D].哈尔滨:东北农业大学,2008.
[20] LATOU E,MEXIS S F,BADEKA A V,et al. Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets[J]. LWTFood Science and Technology,2014,55(1):263-268.
[21]陈秦怡,万金庆,王国强.温度波动对冰温贮藏鸭肉品质的影响[J].食品工业,2008(3):1-3.
[22] CORNFORTH D,HUNT M. Low-oxygen packaging of fresh meat with carbon monoxide[J]. AMSA white paper series,2008,2(10):1-12.
[2]王小兰,于海,崔保威,等.传统风鸭中蛋白分解菌株的筛选及对鸭肉香肠品质特性的影响[J].食品科学,2013,34(3):222-227.
[3]徐良.樱桃谷鸭富硒养殖及鸭肉气调保鲜技术研究[D].南京:南京农业大学,2012:11-12.
[4]蒋云升,董杰,张文娟,等.托盘包装和真空包装对冷鲜鸭保鲜效果的比较研究[J].美食研究,2008,25(4):37-40.
[5]杨啸吟,罗欣,梁荣蓉.气调包装冷却肉品质和货架期的研究进展[J].食品与发酵工业,2013,39(7):158-164.
[6] MCMILLIN K W. Where is MAP Going? A review and future potential of modified atmosphere packaging for meat[J]. Meat Science,2008,80(1):43-65.
[7]梁荣蓉,刘璐,翟朝宇,等.黄焖鸡气调包装保鲜技术研究[J].食品与发酵工业,2018,44(12):188-193.
[8] JAKOBSEN M,BERTELSEN G. The use of CO2in packaging of fresh red meats and its effects on chemical quality of changes in the meat:A review[J]. Journal of Muscle Foods,2002,13(2):143-168.
[9] FDA. GRAS notice number GRN 000143[S]. United States Food and Drug Administration:Washington,DC,USA,2004
[10]杨啸吟.高氧与一氧化碳气调包装对冷却牛排肉色稳定性影响的机理探究[D].泰安:山东农业大学,2018.
[11] ZAKRYS-WALIWANDER P I, O'SULLIVAN M G,WALSH H,et al. Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks[J]. Meat Science,2011,88(1):198-202
[12] S?RHEIM O,NISSEN H,AUNE T,et al. Use of carbon monoxide in retail meat packaging[C]//54th Proceedings Reciprocal Meat Conference,2001:47-51.
[13]李超,王道营,卞欢,等.肉鸭屠宰加工过程中色泽、剪切力、p H值及保水性的变化[J].江苏农业学报,2011,27(4):868-871.
[14] OSCAR R,JORGE B V,CARMEN P,et al. Effects of storage in slurry ice on the microbial,chemical and sensory quality and on the shelf life of farmed turbot(Psetta maxima)[J]. Food Chemistry,2006,95:270-278
[15]杨啸吟.不同气调包装方式对雪花牛肉货架期与品质的影响[D].泰安:山东农业大学,2015.
[16] BINGOL E B,ERGUN O. Effects of modified atmosphere packaging(MAP)on the microbiological quality and shelf life of ostrich meat[J]. Meat Science,2011,88(4):774-785.
[17] JAKOBSEN M,BERTELSEN G. The use of CO2in packaging of fresh red meats and its effect on chemical quality changes in the meat:a review[J]. Journal of Muscle Foods,2002,13(2):143-168.
[18]吴文锦,汪兰,丁安子,等.包装材料和包装方式对贮藏过程中鸭肉品质的影响[J].食品与机械,2016(6):139-143.
[19]赵春侠.一氧化碳气调包装技术对冷却肉抑菌护色效果的研究[D].哈尔滨:东北农业大学,2008.
[20] LATOU E,MEXIS S F,BADEKA A V,et al. Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets[J]. LWTFood Science and Technology,2014,55(1):263-268.
[21]陈秦怡,万金庆,王国强.温度波动对冰温贮藏鸭肉品质的影响[J].食品工业,2008(3):1-3.
[22] CORNFORTH D,HUNT M. Low-oxygen packaging of fresh meat with carbon monoxide[J]. AMSA white paper series,2008,2(10):1-12.