Hai Dan, Huang Xianqing, Song Lianjun
College of Food Science and Technology Henan Agricultural University Zhengzhou Henan China.
Food Sci Nutr. 2021 Jan 23;9(3):1422-1431. doi: 10.1002/fsn3.2106. eCollection 2021 Mar.
The high moisture and nutrient contents of spiced beef make it popular with consumers but present challenges for its storage, as spoilage is a common phenomenon. Therefore, for identifying packaging methods to reduce spoilage during storage, this study investigated the effects of 5% O (low oxygen), 70% CO (high carbon dioxide), and 5% O/70% CO/25% N (compound group) on lipid oxidation in spiced beef in the test groups and a vacuum-packed group (control) at storage temperatures of 4, 25, and 60°C. The pH, thiobarbituric acid (TBA), anisidine value (AV), and peroxide value (POV) of the spiced beef were determined. Results indicated that 70% CO and storage at 4 and 25°C showed the strongest ability to inhibit the rancidity in spiced beef. The 5% O group delayed both initial oxidation and secondary oxidation of lipids. Although the compound group significantly inhibited the rancidity in spiced beef at 60°C, it could not maintain such inhibition for long. Among all the groups, the 70% CO group demonstrated maximum inhibition of initial lipid oxidation and suppressed the secondary oxidation of lipids for the longest time. Thus, the modified atmosphere packaging with O and CO can regulate the fat oxidation in meat products and effectively improve their flavor maintenance.
五香牛肉的高水分和高营养成分使其深受消费者喜爱，但也给其储存带来了挑战，因为变质是一种常见现象。因此，为了确定减少储存期间变质的包装方法，本研究调查了5%氧气（低氧）、70%二氧化碳（高二氧化碳）和5%氧气/70%二氧化碳/25%氮气（复合组）对测试组五香牛肉脂质氧化的影响，并与真空包装组（对照组）在4、25和60°C的储存温度下进行比较。测定了五香牛肉的pH值、硫代巴比妥酸（TBA）、茴香胺值（AV）和过氧化值（POV）。结果表明，70%二氧化碳以及在4和25°C下储存对抑制五香牛肉酸败的能力最强。5%氧气组延缓了脂质的初始氧化和二次氧化。虽然复合组在60°C时显著抑制了五香牛肉的酸败，但不能长期保持这种抑制作用。在所有组中，70%二氧化碳组对脂质初始氧化的抑制作用最大，并且抑制脂质二次氧化的时间最长。因此，用氧气和二氧化碳进行气调包装可以调节肉制品中的脂肪氧化，并有效改善其风味保持。
