酱牛肉气调和真空包装保鲜效果比较分析

Comparisons of the Effects of Modified Atmosphere Packing and Vacuum Packaging on the Preservation of Chinese Spiced Beef

为了改进酱牛肉的保鲜效果并延长其货架期,以真空包装为参照,探讨气调包装(5%O2+70%CO2+25%N2)对酱牛肉的保鲜效果。以细菌总数、硫代巴比妥酸反应物(TBARS)值、总挥发性盐基氮含量、pH值、色差、风味为评价指标,比较酱牛肉真空和气调两种包装方式保鲜效果的差异。结果表明:在10℃贮藏18 d后,气调包装组和真空包装对照组相比,其细菌总数降低2个数量级,TBARS值降低了38.7%,挥发性盐基氮含量降低了66.8%,且通过电子鼻主成分分析能将两种包装方式完全分开。表明气调包装更有利于酱牛肉的保鲜,可有效提高其品质稳定性,并延长产品的货架期。

In order to preserve the quality of Chinese spiced beef and extend its shelf life, we compared the freshness- maintaining effects of modified atmosphere packaging （MAP, 5% O2 ＋ 70% CO2 ＋ 25% N2） and vacuum packing （VP） on Chinese spiced beef, based on evaluation of the total bacterial count, thiobarbituric acid reactive substances （TBARS）, total volatile basic nitrogen （TVBN）, pH, color and flavors. Results showed that when stored at 10 ℃ for 18 days, the total bacterial count of the MAP group was reduced by two orders of magnitude, TBARS by 38.7% and TVBN by 66.8% in comparison with the VP group. Principal component analysis （PCA） of electronic nose data showed that the two packaging methods could be completely discriminated from each other. It can be concluded that the MAP is more beneficial to the preservation of Chinese spiced beef, which is manifested by improving the quality and stability and extending the shelf life of the product effectively.