真空包装对羊肉冰温贮藏品质的影响

Effect of Vacuum Packing on Ice-temperature Storage Quality of Mutton

本试验研究真空包装对羊肉冰温贮藏期间品质的影响,从而确定更优的羊肉贮藏方法。以羊肉为原料,比较冰点(-2℃)下真空包装与空气包装的羊肉在贮藏过程中pH、色差、质构特性、感官、挥发性盐基氮(TVB-N)、菌落总数等指标的变化。结果表明:在冰温条件下,与普通包装相比,真空包装能使羊肉保持良好的色泽(P>0.05),延缓羊肉pH、TVB-N和菌落总数的增长,并且使货架期延长3 d。真空包装贮藏至第24 d时菌落总数为5.94 lg cfu/g,TVB-N为13.67 mg/100 g,仍在安全范围。在贮藏末期,真空包装色泽显著优于空气包装(P<0.05)。冰温条件下,空气包装和真空包装相比并没有对羊肉的质构特性(硬度、粘附性、弹性)产生显著性影响(P>0.05)。研究结果表明,在贮藏期内真空包装的羊肉贮藏品质更优。

The study of effect of vacuum packaging on the quality of mutton during ice storage,and determine the better storage method.Mutton was used as raw material,determining the freezing point of mutton,and compared the changes of pH value,color,texture profile analysis,sensory quality,total volatile base-nitrogen during storage(TVB-N),total bacteria count and other indicators of vacuum packing and air-packed mutton under freezing point(-2℃).The results indicated that compared with ordinary packaging,vacuum packaging could maintain red color of mutton(P>0.05),delay the increase of pH,TVB-N and total bacteria count,and extend the shelf-life of mutton for 3 days in the ice-temperature conditions.When stored in vacuum packaging until 24 days,the total bacteria count was 5.94 lg cfu/g and TVB-N was 13.67 mg/100 g,which was still in the safe range.At the end of storage,the color of the vacuum packaging group was significantly better than ordinary packaging(P<0.05).Therefore,in the ice-temperature conditions,ordinary packaging and vacuum packaging didn’t have a significant effect on the texture profile analysis(hardness,adhesiveness,springiness)of the mutton(P>0.05).The results showed that the vacuum packaing mutton storage was better during the storage period.