包装对冷鲜牛肉冷藏保鲜效果的影响

Effects of Different Packaging Methods on the Quality of Beef during Chill Storage

为研究不同包装方式对冷鲜牛肉在0~4℃贮藏期间品质的影响,采用托盘包装、气调包装（60%O_2＋20%CO_2＋20%N_2）、真空包装对冷鲜牛肉进行包装,并对冷鲜牛肉失水率、菌落总数、挥发性盐基氮（TVB-N值）、色差（L＊值、a＊值）、持水力、剪切力等指标进行分析。结果显示：气调包装和真空包装均显著抑制了冷鲜牛肉中微生物的生长;延缓了贮藏期间冷鲜牛肉的色泽、持水力和剪切力等品质指标的劣变;失水率随贮藏时间的延长而增加。真空包装冷鲜牛肉的货架期比气调包装长5d,但气调包装冷鲜牛肉的色泽更被消费者所接受。综合考虑,60%O_2＋20%CO_2＋20%N_2气调包装冷鲜牛肉具有较好的保鲜效果。

The objective of this study was to evaluate the quality of chilled beef packed under different packaging conditions.The experimental packaging systems were pallet packaging（CK）,modified atmosphere packaging（MAP）（60%O_2＋20%CO_2＋20%N_2）,vacuum packaging（VP）.The beef was stored at 0~4 ℃,and drip loss,total bacteria number,total volatile basic nitrogen（TVB-N）,color difference（L＊value and a＊value）,water holding capacity and shear force were measured.The results indicated that both MAP and VP could inhibit the total bacteria number than CK,and delay the deterioration of color difference,water holding capacity and shear force,and the drip loss increase as the extension of time.The shelf life of VP was 5days longer than MAP,but more consumers prefer the chilled beef packaged by MAP.In summary,modified atmosphere packaging at the level of 60% O_2,20% CO_2,20% N_2 was an ideal packaging method for chilled beef.