气调包装结合迷迭香提取物对冷鲜羊肉品质变化的影响

Effects of modified atmosphere packaging combined with rosemary extract on the quality of chilled mutton

羊肉的贮藏保鲜不仅可以延长货架期,同时可以扩大销售半径,从而带来更高的经济效益。因此研究以冷鲜羊肉为材料,评价迷迭香提取物和CO2气调包装结合使用与分别单独使用的效果。实验分为4组,分别是真空组、迷迭香真空组、气调组和迷迭香气调组,对冷鲜羊肉的菌落总数、挥发性盐基氮、pH、色差值以及感官评价进行测定。研究结果表明,迷迭香气调组在4℃冷藏28 d时挥发性盐基氮值低于20.0 mg/100 g,显著低于其他3组(p<0.05)。贮存35 d时,迷迭香气调组菌落总数未超过10~7 CFU/g,pH6.30,红度值4.98,这3项指标及感官评价结果均显著优于其他3组;因此研究发现使用迷迭香提取物结合高浓度CO_2气调包装,可以显著延长冷鲜羊肉的货架期,对于羊肉贮藏保鲜方法的开发具有重要意义。

The preservation of mutton can not only extend shelf life, but also expand sales radius, resulting in higher economic benefits. In this study, chilled mutton was used as material to evaluate the effects of rosemary extract and CO2 modified atmosphere packaging. The experiment was divided into four groups:group of vacuums, group of rosemary extract and vacuums, group of modified atmosphere packaging and group of rosemary extract with modified atmosphere packaging with the measurements of aerobic plate count, volatile base nitrogen, pH, chromatic aberration value and sensory evaluation index of chilled mutton. The results showed that the volatile salt nitrogen value of rosemary aroma group was under20.0 mg/100 g which was lower than other three groups(p<0.05) at 4 ℃ for 28 days. After 35 days,aerobic plate count in group of rosemary extract with modified atmosphere packaging was lower than 107 CFU/g, pH value was 6.30, and the redness value was 4.98. The three indexes and sensory evaluation results were significantly better than those of the other three groups(p<0.05). Therefore, it was showed that the use of rosemary extract combined with high concentration CO2 atmosphere packaging could significantly prolong the shelf life of cold fresh mutton. The development of preservation methods is of great significance.