不同包装方式对冷藏重庆合川黑猪肉品质的影响

Effects of different packaging methods on the quality of chilled pork of Hechuan black pig

【目的】研究真空包装(vacuum packaging,VP)和托盘包装(tray packaging,TP)与不同冷藏(4℃)天数(0,1,4,7,11 d)对重庆合川黑猪肉品质的影响.【方法】测定贮藏过程中不同包装方式下猪肉的蒸煮损失率、熟肉剪切力、质构、肌浆蛋白以及全蛋白、挥发性盐基氮含量(TVB-N)等指标,对比分析各指标的变化.【结果】随着贮藏天数的增加,VP蒸煮损失无显著变化,TP变化极显著,贮藏1 d,比鲜肉损失率增大了5.55%,随后逐渐减小.VP降低并维持猪肉剪切力稳定,TP猪肉剪切力变化不稳定,贮藏4 d与贮藏11 d均极显著大于VP(P<0.01).VP比TP能维持猪肉较好的质构特性.VP猪肉肌浆蛋白浓度变化不显著,TP猪肉贮藏至4 d,猪肉肌浆蛋白的浓度极显著增大21%(P<0.01),随后变化稳定.肌肉全蛋白浓度两者均有显著变化,TP较VP变化大.TVB-N两者均呈上升趋势,但VP猪肉贮藏11 d达到15.59 mg/100g(属于二级鲜度),TP猪肉贮藏11 d达到29.90 mg/100g(属于变质肉).VP猪肉的剪切力与肌肉全蛋白含量相关性显著(P<0.05),TP猪肉的蒸煮损失率和TVB-N均与质构参数相关性显著(P<0.05).【结论】VP和TP贮藏对肉品质有一定减缓变质的功能,TP猪肉的贮藏期较VP猪肉短,研究结果可为重庆合川黑猪肉冷藏提供依据.

【Objective】To explore the effects of vacuum packaging(VP)and tray packaging(TP)on quality characteristics of Hechuan black pork stored at 4℃for different days(0,1,4,7 and 11 days).【Method】The changes of the indexes(cook loss,shear force,texture,sarcoplasmic and total protein contents,volatile basic nitrogen(TVB-N)content)were compared and analyzed under different packaging methods during storage.【Result】With the increase of storage days,the cooking loss in VP group showed no significant change,while it was extremely significant in TP group.After 1 day storage,the loss rate in TP group increased by 5.55%compared with fresh meat.VP can maintain better texture characteristics of pork than TP.VP had no significant change in the concentration of pork myosin.When the pork in TP group was stored for 4 days,the concentration of pork myosin significantly increased by 21%(P<0.01)and it was stable after then.The total protein concentration in muscle both in VP and TP groups had significantly changed,and the variation in TP group was greater.Both VP and TP showed an increasing trend of TVB-N.However,VP pork was stored for 11 days to reach 15.59 mg/100g(secondary freshness),while TP pork was stored for 11 days to reach 29.90 mg/100g(stale meat).The shear force of VP pork was significantly correlated with the total protein content of muscle(P<0.05),the cooking loss rate and TVB-N of TP pork were significantly correlated with texture parameters(P<0.05).【Conclusion】VP and TP had a certain function to slow down the deterioration of meat quality,and the storage period of TP pork was shorter than VP pork.The results provide a basis for cold storage of Hechuan black pork in Chongqing.