不同包装对肉品贮藏期间蛋白质氧化影响的研究

Effect of different manner of packing on protein oxidation in the storage period of meat

以肉品的感官品质、羰基价、巯基价、水分含量、水分活度和嫩度为指标,研究高氧气调、真空包装和普通空气包装的肉品,在贮藏期间蛋白质的氧化。结果表明:贮藏4周后,高氧气调包装肉品的感官品质好于其他2种包装;嫩度比空气包装的要好,与真空包装的相近;高氧气调包装肉品的蛋白质氧化程度低于其他2种包装形式,其中羰基价比真空包装的低14.86%,比普通空气包装的低21.36%;而高氧气调包装的巯基价比真空包装的高22.94%,比普通空气包装的高97.2%。说明高氧气调包装可以延缓制品在贮藏期间蛋白质的氧化,保证肉品的品质。

Effect of hyperxia modified atmosphere packaging, vacuum packing and air packing on protein oxidation in the storage period of meat on the organoleptic quality, amount of water, AW, tenderome, carbonyl value, hydrosulphonyl value were studied. The results showed that the organoleptic quality of hyperxia modified atmosphere packaging could be better of others; the tenderome could be better of air packing, almost the same as vacuum packing; the degree of oxidation of hyperxia modified atmosphere packaging could be loss of others, the carbonyl was 14.86% loss of vacuum packing, and 21.36% loss of air packing; the hydrosulphonyl value was 22.94% increase of vacuum packing, and 97.2% increase of air packing. The hyperxia modified atmosphere packaging was delayed protein oxidation in the storage period of meat.