真空老化时间对高氧气调包装牛肉在不同亚零摄氏度储存温度下的微生物和氧化稳定性的影响。
Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times.
机构信息
Laboratory of Food Technology, Faculty of Veterinary Medicine & Fundamental and Applied Research for Animal and Health (FARAH), University of Liège, Avenue de Cureghem 10, Liège 4000, Belgium.
Unit of Animal Genomics, Faculty of Veterinary Medicine & Interdisciplinary Cluster for Applied Genoproteomics (GIGA-R), University of Liège, Avenue de l'Hôpital 1, Liège 4000, Belgium.
出版信息
Meat Sci. 2019 Feb;148:198-205. doi: 10.1016/j.meatsci.2018.09.005. Epub 2018 Oct 12.
This study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing times. Longissimus thoracis et lumborum from Belgian Blue young bulls and cull cows were aged at -1 or 4 °C for 80 days in vacuum. Every 20 days, samples were repackaged in a high-oxygen atmosphere (70/30% O/CO) and stored for 7 days (2 days at 4 °C + 5 days at 8 °C). Ageing at -1 °C had a protective effect against the growth of lactic acid bacteria and Enterobacteriaceae and myoglobin oxidation. Brochothrix thermosphacta was the limiting parameter for ageing longer than 20 days at -1 °C, permitting a subsequent 7-day shelf-life in a high-oxygen atmosphere. Meat from young bulls was more sensitive to oxidation than meat from cull cows. Extending Belgian Blue meat ageing for >20 days had a negative impact on retail shelf-life.
本研究旨在评估性别和亚零储存温度对在高氧气氛下包装的比利时蓝牛肉的微生物和氧化稳定性的影响，这些牛肉在不同的老化时间后取自比利时蓝小公牛和淘汰母牛的背最长肌和腰大肌。在真空下，将样品在-1 或 4°C 下老化 80 天。每 20 天，将样品重新包装在高氧气氛（70/30% O/CO）中，并储存 7 天（4°C 下储存 2 天+8°C 下储存 5 天）。-1°C 的老化对乳酸菌和肠杆菌科以及肌红蛋白氧化的生长有保护作用。20 天以上在-1°C 下老化时，短双歧杆菌是限制因素，允许在高氧气氛下随后有 7 天的货架期。小公牛的肉比淘汰母牛的肉更容易氧化。延长比利时蓝牛肉的老化时间超过 20 天对零售货架期有负面影响。
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