不同气调包装方式对牦牛肉保鲜效果的影响

Effect of Different Modified Atmosphere Packaging Methods on Preservation Effect of Yak Meat

牦牛肉中富含营养物质,但是目前牦牛肉的保鲜技术相对落后,货架期短,严重制约着牦牛肉产业的发展。微生物菌落总数、挥发性盐基氮、脂肪氧化程度、pH值、汁液流失率和颜色a*值均是反映牦牛肉新鲜程度的重要指标,通过检测6种包装方式(100%CO_(2)、80%CO_(2)+20%O_(2)、60%CO_(2)+40%O_(2)、40%CO_(2)+60%O_(2)、20%CO_(2)+80%O_(2)和真空包装)牦牛肉中的微生物菌落总数、挥发性盐基氮、脂肪氧化程度、pH值、汁液流失率、颜色a*值的变化趋势以及新鲜程度的变化规律,以选择最适合贮藏牦牛肉的气体结构。研究结果表明,采用40%CO_(2)+60%O_(2)的气体结构贮藏牦牛肉可以获得最长的贮藏时间,且在贮藏期内,采用改善包装方式的牦牛肉所有指标均符合新鲜肉,使用该气调方式能够有效地延长新鲜牦牛肉的货架期。

Yak meat is rich in nutrients,but the preservation technology of yak meat is relatively backward and the shelf life is short currently,which seriously restricts the development of yak meat industry.The total number of microbial colonies,volatile base nitrogen,lipid oxidation degree,pH value,drip loss rate and color a*value are important indexes reflecting the freshness of yak meat.The change trend of the total number of microbial colonies,volatile base nitrogen,lipid oxidation degree,pH value,drip loss rate and color a*value and the change rule of freshness degree of yak meat packaged by six packaging methods(100%CO_(2),80%CO_(2)+20%O_(2),60%CO_(2)+40%O_(2),40%CO_(2)+60%O_(2),20%CO_(2)+80%O_(2) and vacuum packaging)are detected,in order to select the most suitable gas structure for yak meat storage.The results show that the longest storage time of yak meat could be obtained by using the gas structure of 40%CO_(2)+60%O_(2) to store yak meat,and all indexes of yak meat are consistent with fresh meat during the storage period.The shelf life of fresh yak meat could be effectively prolonged by using this modified atmosphere method.