摘要
通过采用真空预处理后进行气调包装技术,对生鲜牛肉冷藏过程中一系列品质的变化进行了研究,找到了延长牛肉货架期的较佳条件.主要考察了牛肉在不同的预处理终温、预处理压力及综合优化条件下保鲜效果的优劣.结果表明,选择预处理终温为4℃,预处理压力为1200Pa,联合气调包装充入体积分数40%的O2,25%的CO2气体时,保鲜效果较佳,可使牛肉货架期延长至14d以上.
This paper showed the technique of MAP with vacuum prefreezing of fresh beef. The qualitative change of fresh beef during the freezing process was studied and discussed to obtain the optimal condition of prolonging the beef's shelf life. The result of sensory evaluation, pH, the color difference, etc. were evaluated to find out fresh the effects under different final temperatures and vacuum prefreezing pressures. Comprehensive optimum conditions were also studied. The result showed that the effective combination was to treat with the modified atmosphere of 40% O2, 25% CO2, and under the final temperature of 4℃ and the pressure of 1 200 Pa. This condition could prolong the shelf life of beef to over 14 days.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2005年第3期22-26,共5页
Journal of Food Science and Biotechnology
基金
江苏省农业科技攻关项目(BE2002320)资助课题.
