真空收缩包装对冷却肉品质的影响

The Effect of Vacuum Shrink Packaging on Quality of Chilled Pork Meat

为研究真空收缩包装对冷却肉贮藏期间品质的影响,采用两种不同阻隔性的收缩包装材料包装冷却肉,以托盘包装为对照,对冷却肉贮藏期间菌落总数、挥发性盐基氮、色差、保水性、剪切力、蛋白质氧化及肌原纤维蛋白变化等指标进行检测。结果表明:与托盘包装相比,高阻隔真空收缩包装可延长冷却肉货架期3 d;两收缩包装组冷却肉红度值a*显著低于(P<0.05)托盘包装组,而高阻隔收缩包装组在空气中暴露后红度值a*升高,肉色呈亮红色,显著高于(P<0.05)其它两种包装组;真空收缩包装冷却肉保水性好于托盘包装,而两收缩包装组之间无显著差异(P>0.05);贮藏后期收缩包装组剪切力值大于托盘包装组;真空收缩包装组肌原纤维蛋白氧化程度低于托盘包装组。SDS-PAGE电泳结果表明贮藏过程中冷却肉中蛋白质发生降解,收缩包装组部分蛋白质降解速度大于托盘包装组。结论:高阻隔真空收缩包装可较好地保持冷却肉贮藏期间的品质,延长货架期。

In order to demonstrate the effects of vacuum shrink packaging on quality of chilled pork meat during storage, two packaging materials with different barrier property were used, comparing with usualtray packaging. The total number of bacteria, TVB-N, surface color, water-holding capacity, tenderness, protein oxidation and myofibril protein myofibril degradation of chilled pork meat was measured. The results suggest that the shelf-life of chilled pork meat with vacuum shrink packaging could be extended 3 days compared with tray packaging; The a＊value of shrink packaging group is significantly lower（P〈0.05） than the tray packaging group. However, after exposed to air, the a＊value significantly increased and became higher（P〈0.05） than the other two kinds of packaging group, and the color was bloomed to bright red; The water-holding capacity of vacuum shrink packaging groups is higher（P〈0.05） than usual tray packaging,but there was no significant difference between two shrink packaging groups（P〈0.05）; The degree of meat oxidation in vacuum shrink packaging groups are lower than usual tray packaging group; According to the SDS-PAGE analysis results, there were protein aggregation, degradation and denaturation in chilled pork meat during storage. Protein degradation speed in vacuum shrink packaging groups was greater than the usual tray packaging group. It was concluded that high barrier vacuum shrink packaging can keep higher quality and extend the shelf-life of chilled pork meat during storage.