摘要
本文对经木瓜蛋白酶嫩化的牛臀肉采用四种不同组分(O235～70%、CO220～55%、N210%)的MAP和真空包装,在0～4℃下贮藏。通过对保藏中微生物、剪切力、色泽、失重率、pH值、TVB-N值及嫩度值的测定,并对其变化进行了分析。确定了MAP组分为45%O2、45%CO2和10%N2,在此包装下嫩化牛肉的品质最佳。
In this study, samples of beef muscles （Haunch）by solution composed of papain were packed under varying modified atmosphere conditions （O2 35--70%, CO2 20- 55%, N2 10%） and vacuum packaging,were stored at 0-4℃. Meat samples were measured by microbial changes, shear force value,color difference,weight loss, pH,total volatile basic nitrogen and tenderness, and analyzed their different during Chill Storage. The results inferred that the modified atmosphere at level of 45% O2 and 45% CO2 and 10% N2 which packaged the best quality of tenderize beef.
出处
《肉类研究》
2006年第8期36-40,共5页
Meat Research
关键词
嫩化牛肉
MAP
品质
tenderize beef
modified atmosphere packaging
quality
