摘要
分别利用真空包装和真空复合保鲜包装对牛肉进行处理，在４℃条件下进行冷藏保鲜，定期测定２种处理的ＴＶＢ－Ｎ含量。菌落总数、ｐＨｓ的变化并结合感官评定研究了不同包装处理对牛肉品质的影响，结果表明：利用普通真空包装牛肉，在保鲜１４ｄ牛肉品质开始下降；２１ｄ开始腐败；利用真空复合保鲜技术对牛肉进行包装处理，４℃条件保藏２１ｄ，其ＴＶＢ－Ｎ含量、菌落总数、ｐＨ均在一级鲜肉指标范围，结合感官评价，认为利用真空复合保鲜包装牛肉，能使牛肉保鲜期达到２１ｄ。
Beef samples were treated by vacuum package and compound preservative and vacuum package respectively. Tshen the beef was kept under 4℃ condition for preservation. The TVB N content, bacteria clones and pH value were tested at regular intervals. The effects of the vacuum package and compound preservative and vacuum package were studied with the above values and the results of sense evaluation. It was concluded that the quality of the beef with the vacuum package started to affect for preserved 14 days and went bad for preserved 21 days, while that with the compound preservative and vacuum package kept the quality indexes of fresh beef.
出处
《河北农业大学学报》
CAS
CSCD
北大核心
1999年第4期126-128,共3页
Journal of Hebei Agricultural University
基金
国家九五攻关项目!"肉牛规模化饲养及产业化技术研究与开发"的专题‘肉牛产品加工利用技术研究"96-003-03-14
关键词
牛肉
真空包装
复合保鲜
品质
Beef
Vacuum package
Compound preservation
