复配防腐剂对气调包装酱牛肉保鲜效果研究

Study on the preservation effect of compound preservatives on spiced beef packed by modified atmosphere

为了解决酱牛肉货架期短和风味易变问题,研究25℃下复配防腐剂对气调包装酱牛肉保鲜效果的影响。结果真空组、气调组、防腐剂组的菌落总数分别在第4、6、8天超标。与真空组相比,防腐剂组贮藏第4天菌落总数降低27%,相对于气调组降低14%。贮藏第10天气调组和防腐剂组总挥发性盐基氮分别比真空组降低了19%,28%;贮藏第20天,气调组和防腐剂组分别比真空组降低了34%,36%。贮藏第14天硫代巴比妥酸反应物值与真空组相比气调组降低12%,防腐剂组42%;贮藏第20天防腐剂组比气调组低10%。与气调组、真空组相比,防腐剂组保鲜效果更优。

In order to solve the problem of shelf life short and flavor changing easily, the keeping fresh effect of compound preservatives on spiced beef packed by modified atmosphere at 25 ℃ was stud- ied. The results showed that total number of bacterial colony of vacuum group, controlled atmosphere group and preservative group was over standard on 4th, 6th, 8th day, respectively. Compared with vacu- um group, the total number of bacterial colony of preservative group decreased 27 % on 4th day during storage and decreased 14% compared to controlled atmosphere group. When storage 10th day, compared with vacuum group, the total volatile basic nitrogen of controlled atmosphere group and preservative group decreased 19 % and 28 %, respectively, and when storage 20th day, compared with vacuum group, controlled atmosphere group and preservative group decreased 34 % and 36 % , respectively. When storage 14th day, compared with vacuum group, thiobarbituric acid reactive substance value of controlled atmosphere group and preservative group decreased 12 % and 42 %, respectively, and when storage 20th day, compared with vacuum group, preservative group decreased 10 %. Compared with controlled at- mosphere group and vacuum group, preservative group had better preservation effect.