摘要
通过监测冰温(-1℃)贮藏12周牛肉的pH值、色泽、剪切力、贮藏损失率、蒸煮损失率、挥发性有机化合物、蛋白质与脂肪氧化、菌落总数等指标的动态变化,结合包装开启前后的感官评价,系统探究冰温贮藏对牛肉食用品质的影响。结果表明,-1℃冰温贮藏期间,牛肉pH值保持在新鲜肉范围内,红度值在贮藏5周时显著升高(P<0.05)并维持在较高水平,嫩度随贮藏时间延长而有所改善,贮藏5周达到消费者可接受水平。蒸煮损失率在贮藏8周时显著降低后趋于稳定,而贮藏损失率在贮藏12周时显著升高(P<0.05)。随着贮藏时间的延长,挥发性有机化合物种类和含量均不断增加,存在产生异味风险,贮藏12周时新鲜度和气味虽在可接受范围内,但已接近不可接受阈值,存在消费者拒绝风险。随着贮藏时间的延长,蛋白质和脂质氧化程度显著增加(P<0.05),硫代巴比妥酸反应物值最高达0.47 mg/kg。-1℃冰温贮藏条件下,微生物生长受到抑制,菌落总数和总挥发性盐基氮含量均始终未超出新鲜肉限值。综上所述,真空包装结合-1℃冰温贮藏能较好保持牛肉品质并延长货架期,但长期贮藏可能促进挥发性有机化合物生成且无法避免蛋白质和脂质氧化问题。
The study systematically investigated the effect of superchilled storage on the eating quality of beef.The changes in pH,color,shear force,purge loss rate,cooking loss rate,volatile organic compounds(VOCs),protein and lipid oxidation and total viable count were monitored during 12 weeks of superchilled storage(at-1℃).Sensory evaluation was carried out before and after opening the package.The results showed that the pH value remained in the pH range of fresh meat during storage.The redness value increased significantly in the 5th week and then remained at a high level,and the tenderness was improved with the increase in aging time and reached an acceptable level for consumers in the 5th week.The cooking loss rate decreased significantly in the 8th week and then remained unchanged,while the purge loss rate increased significantly in the 12th week.With the increase in storage time,both the types and contents of VOCs increased,indicating a rick of offflavor formation.Although the freshness and smell were within an acceptable range at 12 weeks,they were close to the unacceptable threshold,and there was a risk of consumer rejection.Moreover,the degrees of protein and lipid oxidation increased significantly,and the thiobarbituric acid reactive substances(TBARS)value reached up to 0.47 mg/kg.Under superchilled conditions,the growth of microorganisms was inhibited,and both the total viable count and total volatile basic nitrogen(TVB-N)content were maintained below the limits set for fresh meat.In conclusion,vacuum packaging combined with superchilled storage can maintain beef quality and prolong the shelf life,but long-term storage may lead to an increase in VOCs and inevitably cause the oxidation of proteins and lipids.
作者
冯玉建
王洪伟
孟令轩
李继强
贾荣杰
郝剑刚
仝林
张一敏
FENG Yujian;WANG Hongwei;MENG Lingxuan;LI Jiqiang;JIA Rongjie;HAO Jiangang;TONG Lin;ZHANG Yimin(Weifang Livestock and Poultry Slaughtering Quality Standard Innovation Service Center,Weifang 262200,China;College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation,Tai’an 271018,China;International Joint Research Lab(China and Greece)of Digital Transformation as an Enabler for Food Safety and Sustainability,Tai’an 271018,China;Ulagai Comprehensive Experimental Station,National Beef Cattle Industrial Technology System,Ulagai 026321,China;Tongliao Comprehensive Experimental Station,National Beef Cattle Industrial Technology System,Tongliao 028000,China)
出处
《肉类研究》
北大核心
2025年第11期39-47,共9页
Meat Research
基金
“十四五”国家重点研发计划重点专项(2024YFD2100402)
泰山学者资助项目(tsqn202312149)
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37)。
关键词
冰温贮藏
牛肉
食用品质
货架期
superchilled storage
beef
eating quality
shelf-life
