不同组分气调包装牛肉冷藏保鲜效果的研究

23720077TransactionsoftheCSAEVol.23No.7July2007胡长利1,郝慧敏1,刘文华1,邢宝魁2,任发政1※(1.,100083;2.,065000):,,CO2O2N2,pH,45%O245%CO210%N2,04,20d,:牛肉;气调包装;冷藏;保鲜;色差:TS251.5:A:1002-6819(2007)7-0241-06,,,.[J].,2007,23(7):241-246.HuChangli,HaoHuimin,LiuWenhua,etal.Effectsofmodifiedatmospherepackagingwithdifferentaircomponentsonbeefduringchillstorage[J].TransactionsoftheCSAE,2007,23(7):241-246.(inChinesewithEnglishabstract):2006-06-26:2007-07-02:(1980-),,,,,100083Email:[e-mail]:,,303,100083Email:[e-mail]0,,[1],;,;,[2],MAP(ModifiedAtmospherePackaging),,,[3],,O2,60%70%O230%40%CO2[4],,,4,O240%,CO215%,0.1g/dL,2.0g/dL,3.0g/dL,7d;,4,1200Pa,O240%,CO225%,14d[5,6]CO,,CO[7,8],CO,,,,04,,,,11.1:3d,04:O2CO2N2,:0.01mol/L,1%,241,,:MRS[9]:/-(PVDC/EVOH)[10],1.2,(HANNA),TC-P2A(),(),(),1602MP8-1(),HZQ-XL(),BCD-223(),(101-2-BS)(),SMIC(),,,1.31.3.1　气调包装中的气体比例O235%70%,CO220%55%,N210%[11],11Table1ComponentsofMAP%O2CO2N2A355510B454510C553510D702010E1.3.2　试验操作程序04(048121623d)1.3.3　原料处理,100g75%,30min1,1.3.4　试验指标的测定方法1)pHGB/9692.5-1998pH2),,,(a,DE)CIE(),L,a,b,L=0,L=100;+a,-a;+b,-bDE[(a2+b2)1/2],Lab[12]aDE[13]3)GB4789.2-1994,25g225mL,30min,103,2:104/g,104106/g,106/g[14]4)(TVB-N)GB/T5009.44-19963,GB27101996:15mg/(100g),20mg/(100g),20mg/(100g)5),,6)Excel200322.1TVB-N,,3TVB-N22,,12dTVB-N20mg/(100g),,12d,,TVB-N,,TVB-N,16d33.60mg/(100g),16dTVB-N30mg/(100g),,ABTVB-N,A12d23d(P0.01)24220072Table2Totalvolatilebasicnitrogenvaluesfordifferentstoragetimemg/(100g)/d048121623A3.5310.03a5.0420.012b10.6810.034c19.7440.034d17.6420.028e18.8040.028eB3.5310.03a4.2040.025b17.1700.011c17.8380.057d17.3920.105e19.7450.039dC3.5310.03a4.5830.017b14.1930.085c18.5240.137d18.4850.381d21.4190.091fD3.5310.03a3.2010.105b13.3520.124c16.8070.151d30.2480.139e33.5060.108fE3.5310.03a6.8730.112b14.5090.052c17.2280.064d33.6700.162e35.6230.085f:,(P0.01),(P0.01)2.2pH,pH,,pH3,1图1　气调包装中牛臀肉pH值变化Fig.1　ChangesofpHvaluesofMAPbeef1,pH,pH,pH5.456.0,[1],pH,D,D70%pH,pH,,,,pH8d23dD,CBACO2,CO2,pH,pHD2.3,,,,,,aDE[15],,23图2　气调包装牛肉红度值a值变化Fig.2　ChangesofavalueofMAPbeef图3　气调包装牛肉综合DE值变化Fig.3　ChangesofDEvalueofMAPbeef,,4d,a,D,,E,,a,,3,O22437:,,,,DE,a,:4d,,,,,BC,,,,O2,,O240%80%,O2[16],B45%O2,8d,2.4,,,,4图4　气调包装牛肉失重率Fig.4　WeightlossofMAPbeef4,,,,D,12d,9.44%,,2.5,,5757,,,图5　气调包装牛肉的菌落总数的变化Fig.5　TotalbacteriacountchangesofMAPbeef图6　气调包装牛肉假单胞菌菌数变化Fig.6　ChangesofPseudomonasofMAPbeef图7　气调包装牛肉乳酸菌菌数变化Fig.7　ChangesofLactobacillusofMAPbeef,A,16d,,,12d,16d,,16d2442007,,O2,,CO2,CO2,CO2,,,,,,12dAB,23d,,,,,,,CO2B106/g31)04,10d20mg/(100g),,16d30mg/(100g),AB20dTVB-N20mg/(100g)2)O2CO2,CO2O2O2,45%O245%CO210%N2,20d,CO,,20d,,[][1],,,.[J].,1999,(3):4-6.[2].[J].,2005,(11):47-49.[3]GillCO,McginnisJC.Theuseofoxygenscavengerstopreventthetransientdiscolourationofgroundbeefpackagedundercontrolledoxygendepletedatmospheres[J].MeatScience,1995,19:23-27.[4],,,.[J].,2004,23(3):57-59.[5],,,.MAP[J].,2005,24(3):22-26.[6],.[J].,2003,24(6):71-73.[7],,,.[J].,2006,20(6):421.[8].[M].:,1998.[9]TaylorSA.Modifiedatmospherepackingofmeat[A].MeatQualityandMeatPackaging.Utrecht:ECCEAM-ST.II[M].1996:301.[10]BuysEM,KrugerJ,NortjeGL.Centralisedbulkpre-packagingoffreshporkretailcutsinvariousgasatmospheres[J].MeatScience,1994,36:292-297.[11]GillCO.Exendingthestoragelifeofrawchilledmeats[J].MeatScience,1996,43:99-109.[12],.[J].,2006,11:130-133.[13]JakobsenM,BertelsenG.Colourstabilityandlipidoxidationoffreshbeef.Developmentofaresponsesurfacemodelforpredictingtheeffectsoftemperature,storagetime,andmodifiedatmospherecomposition[J].MeatScience,2000,54:49-57.[14]SorheimO,KropfDH,Hunt,etal.Effectsofmodifiedgasatmospherepackagingonporkloincolour,displaylifeanddriploss[J].MeatScience,1996,43:203-207.[15]BroR,JakobsenM.ExploringcomplexinteractionsindesigneddatausingGEMANOVA.Colorchangesinfreshbeefduringstorage[J].JournalofChemometrics,2002,16:294-304.[16]GillCO,JonesT.Thedisplayofretailpacksofgroundbeefaftertheirstorageinmasterpackagesundervariousatmospheres[J].MeatScience,1994a,37:278-284.2457:EffectsofmodifiedatmospherepackagingwithdifferentaircomponentsonbeefduringchillstorageHuChangli1,HaoHuimin1,LiuWenhua1,XingBaokui2,RenFazheng1(1.CollegeofFoodScienceandNutritionalEngineering,ChinaAgriculturalUniversity,Beijing100083,China;2.BureauofFarmingandmarineLives,Langfang065000,China)Abstract:Inordertoextendtheshelf-lifeofbeefandkeepbrightredcolorinpackage,thesamplesoffreshbeefhaunchmuscleswerepackedundervaryingmodifiedatmosphereconditionsofO2,CO2,N2.Themeatsampleswereanalyzedforcolordifference,microbialchanges,weightloss,pHvalue,totalvolatilebasicnitrogencontrastwiththevacancypackage.Resultsshowthatthemodifiedatmosphereatthelevelof45%O2,45%CO2and10%N2issuitableforchillingbeefwithoutdecayfor20daysstoredat04,andthecoloriswellstabilizedsimulteously.Keywords:beef;modifiedatmospherepackaging(MAP);chillstorage;keepfresh;colordifference2462007