酱牛肉在抽真空包装冰箱贮藏的保鲜效果测评

Evaluation of preservation effect of sauce beef in refrigerator with vacuum pump technology

以酱牛肉为研究对象,通过感官评定、色差、菌落总数、p H值及丙二醛的测定,对比了经抽真空包装及普通包装的样品在4℃贮藏条件下的品质变化。结果表明:在4℃条件下贮藏,与普通包装组相比,经抽真空处理的酱牛肉货架期延长4 d左右。真空包装比普通包装能更好地保持酱牛肉的贮藏品质,可有效抑制微生物生长,延缓脂质的氧化。

Sauce beef were stored at 4℃in refrigerator with vacuum pump technology.The fresh-keeping effects of two different packaging were compared by measuring sensory evaluation,chromatic aberrations,total number of bacteria,pH value and MDA value of sauce beef.The results show that vacuum package storage lengthened for about 4 days compared with ordinary package.Vacuum package storage has a positive influence on the flavor and inhibit the reproduction microorganisms of sauce beef.In addition,vacuum package storage can delay the oxidation of sauce beef.