不同的包装方式对酱牛肉贮藏品质的影响

Effects of Different Packaging Methods on the Storage Quality of Sauced Beef

酱牛肉作为我国传统的美食,历史悠久,品种多样。随着社会的发展和人民生活水平的不断提高,人们开始注重食品的质量和安全,更关注其贮藏性、方便性。酱牛肉由于味美、营养丰富和即食等优点备受青睐。酱牛肉富含蛋白质、脂肪和水分,在加工、包装、运输和销售等一系列过程中,容易受到微生物污染,从而造成酱牛肉变质。酱牛肉的包装不仅可以隔离外界环境,而且能抑制微生物快速增长,有效的包装方式对酱牛肉的安全和货架期具有明显影响。该研究基于此,对比了气调包装、真空包装和空气包装3种方式对酱牛肉贮藏期间菌落总数、感官评分、TBARS含量、TVB-N含量、水分含量和pH值的影响。研究结果表明,气调包装和真空包装与空气包装相比,能够更有效地抑制酱牛肉中脂质的氧化和微生物的增长。将5种气调包装方式相比较,发现80%CO_(2)+25%N_(2)的包装方式优于其他包装方式,能够有效地延长酱牛肉的货架期。

As a traditional food in China,sauced beef has a long history and diverse varieties.With the development of society and the continuous improvement of people's living standards,people have begun to pay attention to food quality and safety,and are more concerned about its storage and convenience.Sauced beef is highly favored because of its delicious taste,rich nntrition and reedy-to-eat advantages.Sauced beef is rich in protein,fat and moisture,and is prone to microbial contamination during a series of processes such as processing,packaging,transportation and sales,resulting in the deterioration of sauced beef.The packaging of sauced beef not only isolates the external environment,but also inhibits the rapid growth of microorganisms.Therefore,effective packaging methods have significant effects on the safety and shelf life of sauced beef.Based on this,in this study,the effects of three packaging methods of modified atmosphere packaging,vacuum packaging and air packaging on the total number of colonies,sensory score,TBARS content,TVB-N content,moisture content and pH value during the storage of sauced beef are compared.The research results show that compared with air pakaging,modified atmosphere packaging and vacuum packaging can more effectively inhibit lipid oxidation and microbial growth in sauced beef.By comparing the five modified atmosphere packaging methods,it is found that the packaging method of 80%CO_(2)+25%N_(2) is superior to other packaging methods,which can effectively extend the shelf life of sauced beef.