精准冰温对鲜牛肉贮藏品质的影响

Influence of Accurate Ice Temperature on Quality of Fresh Beef during Storage

在-2.5℃的冰温和0℃、4℃三种温度条件下贮藏排酸后的鲜牛肉,定期测定牛肉出汁率、TPA指标、色泽、p H、挥发性盐基氮(TVB-N)、微生物菌落总数等品质指标,为鲜牛肉的精准冰温保鲜提供参考。结果表明:冰温库库温稳定,在4℃、0℃和-2.5℃条件下贮藏的牛肉,有效保鲜期分别为8 d、15 d和24 d。在-2.5℃条件下贮藏24 d时,鲜牛肉p H值为5.59,TVBN含量为15.39 mg/100 g,微生物菌落总数为2.2×106CFU/g,色泽鲜红,无腐败异味出现。与4℃和0℃相比,-2.5℃冰温能够有效保持牛肉的颜色,减少出汁率,减缓p H值和TVB-N含量增大,抑制微生物的生长繁殖,有效延长生鲜牛肉的贮藏保鲜时间。

The quality characteristics including liquid loss rate, TPA, chromatic aberration, pH, TVB-N, total bacteria of fresh beef after aging were evaluated during storage at - 2. 5℃ ,0℃ and 4℃, which would provide reference for accurate ice temperature storage of fresh beef. The results showed that the temperature of ice temperature cold room was stable and accurate, and the storage period of the fresh beef at -2. 5℃, 0℃ and 4 ℃ were 24 days, 15 days and 8 days, respectively. After 24 days storage at -2. 5℃, pH value, TVB-N value and aerobic plate count of the beef were 5.59, 15.39 mg/100 g and 2. 2×10^6 CFU/g, respectively. The color of beef was still bright red without peculiar smell. Compared to 4 ℃ and 0℃, the ice temperature （ - 2. 5 ℃ ） could maintain the color of beef effec- tively, decrease liquid loss rate, retard the increase of pH and TVB-N, and inhibit the growth of microorganisms. In summary, fresh beef could maintain the good quality during 24 days storage at ice temperature （ -2. 5 ℃ ）.