不同真空包装材料和保存方式对牛干巴理化指标的影响

Effect of different vacuum packaging materials and storage methods on the physical and chemical indexes of dried beef

采用高阻隔(EVOH)、中阻隔(PA)、普通(PET)真空薄膜包装袋对低盐牛干巴进行包装,在常温和0~-20℃的冰箱贮藏。0、20、50、80d取样,分析肉色、pH值、过氧化值、TVB-N值等,为牛干巴产品的生产包装提供参考。结果表明:常温时,PET包装的牛干巴到50d后全部发生霉变;EVOH和PA包装的牛干巴80d时,pH值降到了5.02和5.13;包装材料对a*、b*和TVB-N影响较大,pH值和过氧化值、TVB-N呈极显著负相关(p<0.01)。冻藏时牛干巴pH值变化不大。2种保存方式过氧化值与TVB-N都在正常范围内呈极显著正相关(p<0.01)。保存方式和包装材料对肉色影响很大。综合性能比较,PA真空包装材料更适宜低盐家庭装牛干巴包装。为保障食用品质,低盐牛干巴长期保存,需冻藏。

The high barrier(EVOH),medium barrier(PA)and ordinary(PET)vacuum film bags were adopted to package low salt dried beef,and they were stored in refrigerator at normal temperature and 0~-20℃.The samples were collected in 0,20,50 and 80 days,and the meat color,pH value,peroxide value and TVB-N value were analyzed,and it provided reference for the production and packaging of dried beef products.The results showed thatat room temperature,dried beef packaged by PET occurred mildewing after 50 d,andthe pH value of dried beef packaged by EVOH and PA dropped to 5.02 and 5.13 after 80 d.The packaging materials had a great influence on a*,b*and TVB-N,and pH value was negatively correlated with peroxide value and TVB-N(p<0.01).There was a little change in pH value of dried beef during frozen storage.The peroxide values of the two kinds of preservation methods were significantly positively correlated with TVB-N in the normal range(p<0.01).Storage methods and packaging materials had great influence on meat color.Comprehensive performance comparison indicated that PA vacuum packaging material was more suitable for low salt family packaging of dried beef.In order to ensure the quality of food,low salt dried beef needed to be frozen for long-term storage.