“气调+冷藏”对四川卤牛肉质量特性的影响研究

Study on the Effect of“Controlled Atmosphere+Cold Storage”on the Quality Characteristics of Sichuan Stewed Beef

采用“气调+冷藏”方式贮藏四川卤牛肉,测定贮藏过程中产品的TBA值、色度、菌落总数和挥发性风味物质指标变化。结果表明,贮藏过程中,产品在贮藏7 d内TBA值上升缓慢,前15 d的贮藏中能较好保持产品的色度值,7 d内可以有效地抑制微生物的增长,将菌落总数控制在0 lg CFU/g;产品的主要风味物质中,醇类和醛类物质对卤牛肉风味的贡献最大,α-蒎烯、乙基麦芽酚、桉叶油醇、月桂烯和十六醛在卤牛肉贮藏过程中含量变化最明显,而主要风味物质醇类物质和醛类物质的相对含量在第7天开始下降,可能导致产品的风味衰减。总体评定显示:在该实验的“气调+冷藏”贮藏条件下,卤牛肉产品在7 d内可较好地保持产品的品质。

The“controlled atmosphere+cold storage”method is used to store Sichuan stewed beef,and the changes of TBA value,chroma,total number of bacterial colonies and volatile flavor substances are determined during storage.The results show that the TBA value of the product increases slowly within 7 days of storage,the chroma value of the product could be maintained well in the first 15 days of storage,the growth of microorganism could be effectively inhibited within 7 days,and the total number of bacterial colonies could be controlled at 0 lg CFU/g.Among the main flavor substances,alcohols and aldehydes contribute the most to the flavor of stewed beef,the content ofα-pinene,ethyl maltol,eudesmol,myrcene and hexadecanal changes the most significantly during storage.However,the relative content of alcohols and aldehydes begins to decrease on the 7^(th) day,which may lead to the flavor attenuation of the product.The overall evaluation shows that the quality of stewed beef could be maintained well within 7 days under the condition of“controlled atmosphere+cold storage”.