冰温对热缩真空包装牛肉保鲜性质的影响

Effect of Properties of Ice Temperature Fresh Beef on Heat Shrinkable Vacuum Packaging

对热缩包装牛肉冰温条件下保质期内新鲜度进行了试验研究。结果表明,2种包材BB4和NT1热缩真空包装后在-2℃条件下贮藏,在贮藏时间相同的条件下,NT1比BB4包材包装牛肉的p H值、出汁率、TVB-N值和细菌总数稍高;贮藏80d时,牛肉pH值分别为5.85和5.83,出汁率分别为3.28%和2.91%,TVB-N值分别为9.20 mg/100g和9.04 mg/100g,细菌总数分别为9.70×10~3CFU/g和9.20×10~3CFU/g。2种包装均适合冰鲜牛肉贮藏,指标符合一级鲜肉的标准。

In this paper,freshness is studied on heat shrinkable packaged beef in ice temperature. The results show that p H value,drip loss rate,TVB-N value and the total number of bacteria using NT1 packaged beef saved in the same time of the storage conditions are slightly higher than that of using BB4 packaging materials,when two materials BB4 and NT1 shrinkable vacuum packaging beef save in the condition of-2 ℃. At 80 days,the beef p H value are separately 5.85 and 5.83,drip loss rate are 3.28% and 2.91%,TVB-N are 9.20 mg/100 g and 9.04 mg/100 g,total number of bacteria are 9.70×10~3CFU/g and9.20×10~3CFU/g. Two kinds of packaging of beef in ice temperature preservation are fit and can meet the standard of fresh meat.