Dragoev Stefan Georgiev, Staykov Alexandar Stoyanov, Vassilev Kiril Petrov, Balev Dessislav Kostadinov, Vlahova-Vangelova Dessislava Borislavova
Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Bulgarian Agency of Food Safety, 4400 Pazardjik, Bulgaria.
Int J Food Sci. 2014;2014:629062. doi: 10.1155/2014/629062. Epub 2014 Sep 10.
The improvement of quality and the shelf life of veal by combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions was studied. The control samples C, air packaged only, D, air packaged sprayed by 0.02% dihydroquercetin solution, MAP, modified atmosphere packaging only, BMAP, modified atmosphere packaging sprayed by 0.02% butylated hydroxytoluene solution, and DMAP, modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution, were measured. The best results were obtained in modified atmosphere packaging sprayed by 0.02% dihydroquercetin solution. Comparisons with control samples were expressed as reduction in acid value with 27.72%, peroxide value with 64.74%, 2-thiobarbituric acid reactive substances (TBARS) with 65.71%, and the pH with 6.18%. The acid and peroxide values, TBARS, and pH were decreased linearly in response when applying the combination of 80%O2/20%CO2 modified atmosphere packaging and superficial spraying with 0.02% dihydroquercetin solutions (P < 0.05). The changes of amino nitrogen content of modified atmosphere packaging veal were not influenced statistically significantly by 0.02% dihydroquercetin solution (P > 0.05). According to results obtained it was concluded that 80%O2/20%CO2 modified atmosphere packaged veal stored at 0 ± 0.5°C after 0.02% dihydroquercetin solution treatment can preserve its quality and shelf life to 15 d postmortem.
研究了采用80%氧气/20%二氧化碳气调包装与表面喷洒0.02%二氢槲皮素溶液相结合的方法对小牛肉品质和保质期的改善情况。对对照样品C（仅空气包装）、D（空气包装并喷洒0.02%二氢槲皮素溶液）、MAP（仅气调包装）、BMAP（气调包装并喷洒0.02%丁基羟基甲苯溶液）和DMAP（气调包装并喷洒0.02%二氢槲皮素溶液）进行了测定。在喷洒0.02%二氢槲皮素溶液的气调包装中获得了最佳结果。与对照样品相比，酸值降低了27.72%，过氧化值降低了64.74%，硫代巴比妥酸反应物质（TBARS）降低了65.71%，pH值降低了6.18%。当采用80%氧气/20%二氧化碳气调包装与表面喷洒0.02%二氢槲皮素溶液相结合时，酸值、过氧化值、TBARS和pH值呈线性下降（P<0.05）。0.02%二氢槲皮素溶液对气调包装小牛肉中氨基氮含量的变化没有统计学显著影响（P>0.05）。根据所得结果得出结论，经0.02%二氢槲皮素溶液处理后，在0±0.5°C下储存的80%氧气/20%二氧化碳气调包装小牛肉在宰后15天内可保持其品质和保质期。
