不同贮藏条件下牛肉的理化性质及感官品质的对比分析

Comparative Analysis of Physicochemical Properties and Sensory Quality of Beef under Different Storage Conditions

为分析牛肉在不同包装方式与贮藏温度下理化性质及感官品质的变化,该试验将牛肉背最长肌分别采用空气包装(air-packaging,AP)、真空包装(vacuum packaging,VP)和气调包装(modified atmosphere packaging,MAP),其中MAP包括两种气体比例:MAP1为78.8%O_(2)、18.8%CO_(2)和2.4%N_(2),MAP2为60%CO_(2)和40%N_(2),之后在冰温-1.5±0.1℃和低温2±1℃下贮藏。测定和分析贮藏期间各处理组牛肉蒸煮损失、汁液流失率、色泽参数、高铁肌红蛋白含量(Metmyoglobin,MetMb)、挥发性盐基氮(total volatile base-nitrogen,TVB-N)、脂肪氧化和感官品质等指标变化。结果表明,AP组蒸煮损失在15 d达到最大,分别为28.93%(2℃)、27.03%(-1.5℃);MAP1组MetMb含量始终高于其他处理组,10 d达到最大值54.39%(2℃)、48.69%(-1.5℃);TBARS值随贮藏时间延长而增大,MAP1组的TBARS值显著高于VP组和MAP2组(p<0.05),且在15 d高于0.7 mg MAD/kg;MAP2组和VP组在15 d时TVB-N值均低于限量阈值(15 mg/100 g);由感官评分可得MAP2组货架期为25 d,长于其他处理组。综上所述,冰温贮藏下牛肉品质优于低温贮藏,MAP2气调包装方式可使牛肉具有更好的贮藏品质。该试验为牛肉保鲜在实际生产中的应用提供数据支持。

In order to analyze the changes in the physicochemical properties and sensory quality of beef by different packaging methods and at storage temperatures, the longissimus dorsi muscle of beef in this experiment was stored at an ice temperature(-1.5±0.1) ℃ and low temperature(2±1) ℃ with air-packaging(AP) and vacuum packaging(VP), and modified atmosphere packaging(MAP). MAP included gases at two different ratios: MAP1 contained 78.8% O_(2), 18.8% CO_(2) and 2.4% N_(2), and MAP2 contained 60% CO_(2) and 40% N_(2). The changes in the beef indices of different treatment groups during storages such as cooking loss, juice loss rate, color parameters, metmyoglobin(MetMb), total volatile base-nitrogen(TVB-N), lipid oxidation and sensory quality were measured and analyzed. The results showed that the cooking loss of AP reached the maximum on the 15^(th) day(28.93% and 27.03% for the storages at 2 ℃ a nd-1.5 ℃, respectively). The MetMb content of the MAP1 group was always higher than those of the other treatment groups, reaching the maximum value on the 10 th day(54.39% and 48.69% for the storages at 2 ℃ and -1.5 ℃, respectively). The TBARS value increased with the extension of storage. The TBARS value of MAP1 was significantly higher than those of VP and MAP2(p<0.05). The TBARS value of MAP1 on the 15^(th) day was higher than 0.7 mg MAD/kg. The TVB-N values of MAP2 and VP on the 15^(th) day were lower than the limit threshold(15 mg/100 g). According to the obtained sensory scores, the shelf life of MAP2 was determined to be 25 days, which was longer than those of other treatment groups. In summary, the quality of beef stored at the ice temperature was better than that under refrigeration, and MAP2(60% CO_(2) and 40% N_(2)) can make beef having better storage quality. This experiment provides data support for the application of the beef preservation method in actual production.