包装方式对调理牦牛肉品质的影响

Effect of Packaging on Quality of Prepared Yak Beef

为了解包装条件调理牦牛肉品质的变化,采用托盘包装和真空包装研究了调理牦牛肉冰温贮藏期间PH值、蒸煮损失、亮度值L*、红度值a*、硬度、咀嚼性、弹性、内聚性、剪切力等品质的变化。试验结果表明:随着贮藏时间的延长,调理牦牛肉的pH值显著增加(P<0.05),贮藏期内托盘包装的调理牦牛肉pH值上升了11.32%,a*值、硬度、剪切力分别下降了28.63%、36.75%、22.86%;真空包装的调理牦牛肉pH值上升了8.53%,a*值、硬度、剪切力分别下降了16.78%、19.04%、19.03%。低温贮藏调理牦牛肉条件下,真空包装比托盘包装能更好的保持调理牦牛肉的品质。

In order to understand the changes of the quality of prepared yak beef under packaging conditions,the changes of PH value,cooking loss,brightness value L*,redness value a*,hardness,masticability,elasticity,cohesion,shear force and other qualities during the freezing temperature storage of prepared yak beef were studied by pallet packaging and vacuum packaging.The results showed that with the extension of storage time,the pH value of the prepared yak beef increased significantly(P<0.05).During the storage period,the pH value of the pallets of the prepared yak beef increased by 11.32%,while the a*value,hardness and shear force decreased by 28.63%,36.75%and 22.86%,respectively.The pH value of vacuum-packed prepared yak beef increased by 8.53%,while a*value,hardness and shear force decreased by 16.78%,19.04%and 19.03%,respectively.Under the condition of low temperature storage,the quality of prepared yak beef can be better maintained by vacuum packing than by pallet packing.