包装方式对冷鲜牛肉保鲜效果的影响

Effect of packaging technology on preservation effect of chilled beef

采用真空包装、热收缩膜包装、保鲜剂配合热收缩膜包装冷鲜牛肉,对其贮藏期间的质量变化进行研究。结果表明:对照组在第10d色泽变暗、表面发粘、肉质松散、有异味,挥发性盐基氮为20.35 mg/100g、菌落总数为1.6×106CFU/g;试验组Ⅰ、Ⅱ、Ⅲ在16d、19d、25d挥发性盐基氮分别为20.16 mg/100g、21.22 mg/100g、19.02 mg/100g,菌落总数分别为1.1×106CFU/g、1.2×106CFU/g、3.2×106CFU/g,已超过标准要求。保鲜处理有效地提高了冷鲜牛肉的货架期,其中采用热收缩膜配合复合保鲜剂的保鲜效果最好(25天)。

Tile effect of packaging way on quality changes of chilled beef by vacuum bag, heat shrinkable film, and combined preservation agent with heat shrinkable film were studied. The results showed that meat in contrast group with darker color, sticky surface, loose flesh and peculiar smell, and the TVBN content was 20.35 mg/100g, bacterial number was 1.6 ×106 CFU/g in the tenth day. In the test group Ⅰ , Ⅱ , Ⅲ, content of TVBN was 20.16 mg/100g, 21.22 mg/100g, 19.02 mg/100g, respec- tively, and bacterial number was 1.1 × 10^6 CFU/g, 1.2 × 10^6 CFU/g, 3.2× 10^6 CFU/g, respectively in the sixteenth, nineteenth, twenty - second day, which were above the acceptable minimum. The shelf life of chilled beef was effectively improved by preservation treatments. The chilled beef packaged by combined preservation agent with heat shrinkable film was the best （25 days） among them.