牛至精油结合不同包装方式对冷鲜羊肉保鲜效果的影响

Effect of oregano essential oil combined with packaging methods on preservation of chilled mutton

该文探讨植物精油和包装方式对冷鲜羊肉货架期及其品质的影响。研究采用2×2双因子试验设计,利用牛至精油和不同包装方式结合的保鲜方法研究羊肉在4℃下贮藏0、3、6、9、12 d的质构特性、肉色、pH、过氧化值(peroxide value,POV)、丙二醛(malondialdehyde,MDA)、挥发性盐基氮(total volatile base-nitrogen,TVB-N)及菌落总数(total bacteria count,TBC)的变化。结果表明,冷鲜羊肉贮存至第12天时,牛至精油与真空包装结合组中肉的红度(a^*值)、硬度、弹性、回复性均极显著高于牛至精油和普通包装结合组(P<0.01),且其黏附性、POV、MDA、TVB-N和TBC在第12天时均极显著低于牛至精油和普通包装结合组中冷鲜羊肉该指标(P<0.01)。牛至精油与真空包装结合的保鲜方法可使冷鲜羊肉贮藏时间延长至12 d。

This paper aims to explore the combined effect of different concentrations of oregano oil and packaging method(with vacuum and air)on shelf-life and quality of chilled mutton.The experiment design is 2×2 factorial.The combined the concentration of oregano essential oil and different packing methods to research the texture profiles,color,p H,peroxide value(POV),malondialdehyde(MDA),total volatile base-nitrogen(TVB-N)and Total bacteria count(TBC).The results showed that the color(a^*value),hardness,springiness,and resilience of the oregano essential oil combined with vacuum packaging groups were significantly greater than the oregano essential oil combined with air packaging groups during storage at 12 d(P<0.05).The adhesiveness,POV,MDA,TVB-N and TBC were significantly lower than the oregano essential oil combined with air packaging groups during storage at 12 d(P<0.01).Therefore,the combined oregano oil and vacuum packaging method improves the quality and prolongs the storage period of chilled mutton to 12 days.