商业低氧和高氧改良气氛包装沙朗牛排的感官比较。
Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks.
机构信息
Food Packaging Group, Department of Food & Nutritional Sciences, University College Cork, Ireland.
出版信息
Meat Sci. 2011 May;88(1):198-202. doi: 10.1016/j.meatsci.2010.12.027. Epub 2010 Dec 22.
The objectives of this study were to investigate the effects of using commercially low and high modified atmosphere packaging (MAP) on quality characteristics of sirloin beef steaks. Gas mixtures used included 80% O(2):20% CO(2) (O(2)80), 70% O(2)/30% CO(2) (O(2)70) and 50% O(2)/30% CO(2):20% N(2) (O(2)50) and for commercial packs O(2)75 ± 5%, CO(2)25 ± 5%, <5% N(2)-(O(2)Com). All samples were packed in similar tray and packaging film formats. The experimental parameters monitored included microbiological, physiochemical and sensory measurements (naïve assessors). Microbial counts did not exceed the recommended legal ranges over the storage period. However the numbers of LAB (lactic acid bacteria) were the highest for commercially-packed samples (O(2)Com) in comparison to laboratory packaged samples (O(2)80, O(2)70 and O(2)50). Commercially-packaged samples eventually spoiled due to the occurrence of off-flavours and off-odours and subsequently were the least acceptable to sensory naïve assessors.
本研究的目的是研究使用商业低氧和高氧调气包装（MAP）对牛里脊牛排质量特性的影响。使用的气体混合物包括 80% O(2):20% CO(2)（O(2)80）、70% O(2)/30% CO(2)（O(2)70）和 50% O(2)/30% CO(2):20% N(2)（O(2)50）以及商业包装中的 O(2)75±5%、CO(2)25±5%、<5% N(2)-(O(2)Com)。所有样品均采用类似的托盘和包装薄膜格式进行包装。监测的实验参数包括微生物学、生理化学和感官测量（无经验评估员）。在储存期内，微生物计数未超过规定的法定范围。然而，与实验室包装的样品（O(2)80、O(2)70 和 O(2)50）相比，商业包装的样品（O(2)Com）中的 LAB（乳酸菌）数量最高。由于异味和异味的出现，商业包装的样品最终变质，因此对感官无经验评估员来说是最不可接受的。
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