包装气氛对大理石花纹丰富的牛肉背最长肌牛排贮藏品质特性的影响。
Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks.
作者信息
Yang Xiaoyin, Zhang Yimin, Zhu Lixian, Han Mingshan, Gao Shujuan, Luo Xin
机构信息
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
Department of Quality Control, Inner Mongolia Kerchin Cattle Industry Co., Ltd., Tongliao, Inner Mongolia 028000, PR China.
出版信息
Meat Sci. 2016 Jul;117:50-6. doi: 10.1016/j.meatsci.2016.02.030. Epub 2016 Feb 19.
The objective of this study was to investigate the effects of modified atmosphere packaging (MAP) systems on shelf-life and quality of beef steaks with high marbling. Four packaging types were used including 80% O2 MAP (80% O2+20% CO2), 50% O2 MAP (50% O2+30% CO2+20% N2), carbon monoxide MAP (0.4% CO+30% CO2+69.6% N2) and vacuum packaging (VP). Steaks were displayed under simulated retail conditions at 4°C for 12days. Purge loss, pH, color stability, oxidative stability and microbial counts were monitored. Aerobically packaged steaks exhibited a bright-red color at the first 4days. However, discoloration and oxidation became major factors limiting their shelf-life to 8days. Compared with aerobic packaging, anaerobic packaging extended shelf-life of heavily marbled beef steaks, due to better color stability, together with lower oxidation and microbial populations. Among all packaging methods, CO-MAP had the best preservation for steaks, with more red color than other packaging types.
本研究的目的是调查气调包装（MAP）系统对高大理石花纹牛排货架期和品质的影响。使用了四种包装类型，包括80%氧气MAP（80%氧气+20%二氧化碳）、50%氧气MAP（50%氧气+30%二氧化碳+20%氮气）、一氧化碳MAP（0.4%一氧化碳+30%二氧化碳+69.6%氮气）和真空包装（VP）。牛排于4°C的模拟零售条件下展示12天。监测了渗出损失、pH值、颜色稳定性、氧化稳定性和微生物数量。有氧包装的牛排在前4天呈现亮红色。然而，变色和氧化成为将其货架期限制在8天的主要因素。与有氧包装相比，无氧包装延长了高大理石花纹牛排的货架期，这是由于更好的颜色稳定性以及更低的氧化和微生物数量。在所有包装方法中，一氧化碳气调包装对牛排的保存效果最佳，其红色比其他包装类型更明显。
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