冰温结合真空包装处理对牛肉组织结构变化的影响

Effect of Controlled Freezing Point Storage Combined with Vacuum Packaging on Texture and Histological Structure of Beef

在冰温结合真空包装(Cv)、0℃结合真空包装(Zv)、4℃结合真空包装(Fv)3个条件下,对宰后牛肉进行贮藏处理,每隔96h对牛肉的质地剖面分析(TPA)指标(硬度、弹性、凝聚性、胶性、咀嚼性)、肌节长度、肌原纤维小片化指数(MFI)进行测定。结果表明:除弹性外,其他质地剖面分析指标在Cv条件比在Zv、Fv条件下变化缓慢;Cv条件下,牛肉的肌节长度在第8天降到测定的最低值,而Zv、Fv条件下第1天就达到了测定的最低值;MFI随着贮藏时间的延长而逐渐增大,Cv条件下的MFI从第4天开始就与Zv、Fv条件下的MFI差异显著。冰温结合真空包装有效延迟了牛肉的僵直、解僵过程。该条件下贮藏,牛肉的组织结构性质变化缓慢,能较长时间使牛肉保持在较好的品质范围内。冰温结合真空包装处理对于宰后牛肉组织结构的改善,远远优于其他温度与真空包装结合的处理。

This study investigated the effect of storage at controlled freezing point temperature （Cv）, 0 ℃ （Zv） or 4 ℃ （Fv） combined with vacuum packaging on texture profile analysis （TPA） parameters （hardness, springiness, cohesiveness, gumminess and chewiness） and sarcomere length and myofibrillar fragmentation index （MFI） of beef. The results showed that all other TPA parameters except springiness varied more slowly under Cv conditions than under Zv and Fv conditions. Sarcomere length reached its minimum level on the 8^th day of storage under Cv conditions but on the 1st day under Zv and Fv conditions. MFI increased gradually with prolonged storage time, and showed a significant difference between Cv and either Zv or Fv from the 4th day. The Cv treatment was effective for delaying the processes of beef stiffening and destiffening and the texture and histological structure changed slowly during Cv storage, resulting in quality preservation of beef for a long time. However, the other two storage temperatures （Zv and Fv） individually combined with vacuum packaging were much less effective in improving the structure of beef.