Luño M, Roncalés P, Djenane D, Beltrán J A
Departamento de Producción Animal y Ciencia de los Alimentos. Universidad de Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain.
Meat Sci. 2000 Aug;55(4):413-9. doi: 10.1016/S0309-1740(99)00170-9.
The use of atmospheres with low concentrations of CO (0.1 to 1%), in combination with O(2) (24%), high CO(2) (50%) and N(2) (25 to 25.9%), for preserving chilled beef steaks was investigated. The atmosphere used as reference contained 70% O(2)+20% CO(2)+10% N(2). Bacterial counts showed that all atmospheres containing CO greatly reduced total aerobic population numbers, including Brochothrix thermosphacta. Lactic acid bacteria, however, were not affected. CO concentrations of 0.5-0.75% were able to extend shelf life by 5-10 days at 1±1°C, as demonstrated by delayed metmyoglobin formation (less than 40% of total myoglobin after 29 days of storage), stabilisation of red colour (no change of CIE a* and hue angle after 23 days), maintenance of fresh meat odour (no variation of sensory score after 24 days) and significant (P<0.01) slowing of oxidative reactions (TBARS).
研究了使用低浓度一氧化碳（0.1%至1%）与氧气（24%）、高浓度二氧化碳（50%）和氮气（25%至25.9%）组成的气体氛围来保存冷藏牛排的情况。用作参考的气体氛围包含70%氧气+20%二氧化碳+10%氮气。细菌计数表明，所有含一氧化碳的气体氛围都极大地减少了包括嗜温需氧芽孢杆菌在内的总需氧菌数量。然而，乳酸菌未受影响。在1±1°C下，0.5 - 0.75%的一氧化碳浓度能够将货架期延长5至10天，这体现在高铁肌红蛋白形成延迟（储存29天后，高铁肌红蛋白占总肌红蛋白的比例小于40%）、红色稳定（储存23天后，CIE a*值和色调角无变化）、保持鲜肉气味（储存24天后，感官评分无变化）以及氧化反应显著减缓（硫代巴比妥酸反应物，P<0.01）。
