不同贮藏温度黑牛肉品质变化规律研究

食品科学 ›› 2012, Vol. 33 ›› Issue (16): 302-307.

不同贮藏温度黑牛肉品质变化规律研究

袁先群，贺稚非*，李洪军，蒋丽施，李燕利，姚艳玲

西南大学食品科学学院，国家食品科学与工程教学实验中心

收稿日期:2011-08-03 修回日期:2012-07-14 出版日期:2012-08-25 发布日期:2012-09-07
通讯作者: 贺稚非 E-mail:zfhe2003@yahoo.com.cn
基金资助:
国家公益性行业（农业）—项目肉类生产与加工质量安全控制技术项目

Quality Change of Black Beef under Different Storage Temperatures

,Zhifei He,Hongjun Li

Received:2011-08-03 Revised:2012-07-14 Online:2012-08-25 Published:2012-09-07
Contact: Zhifei He E-mail:zfhe2003@yahoo.com.cn

摘要/Abstract

摘要： 以两种黑牛肉为原料，采用0～4℃、7～11℃两个温度贮藏样品，通过每10d对黑牛肉进行pH值、水分含量、色泽、质构和菌落总数、大肠菌群等指标进行测定。结果表明：两种黑牛肉感官评分一致处于下降趋势；pH值变化不大，一直处于缓慢下降；两种黑牛肉水分含量变化相反，美好黑牛肉水分含量上升，高金黑牛肉则下降；两种产品的色泽变化一致；两种黑牛肉质构变化相反，可能与水分含量有关；菌落总数处于上升趋势，0～4℃贮藏的产品菌落总数比7～11℃的增长得缓慢，但都未超过卫生标准，上述说明低温更有利于保持产品品质的稳定性和安全性，延长肉品的货架期。

关键词: 贮藏温度, 黑牛肉, 品质变化

Abstract: Black beef were storaged under 0-4℃、7-11℃,this research studied the dynamic characteristics of black beef under different temperature every 10 days, the quality changes including sensory,pH values,moisture content, color,texture,bacterial count,coliform number,to get the quality and safety features of low-temperature black beef. The results showed:it is recommended that their sensory quality was declining,pH values was little declining; mei’hao black beef ’moisture content was increased and gao’jin’was contrary,the color of both samples showed a similar trend,two kinds of black beef were the opposite changes which may be related to the moisture content,the number of colony-forming units grew more slowly,but it was not exceeded standards.The lower temperature (0-4℃) was more conducive to maintain the stability and safety of low-temperature black beef.

Key words: storage temperature, black beef, quality change

中图分类号:

TS201.3

袁先群，贺稚非*，李洪军，蒋丽施，李燕利，姚艳玲. 不同贮藏温度黑牛肉品质变化规律研究[J]. 食品科学, 2012, 33(16): 302-307.

Zhifei He Hongjun Li. Quality Change of Black Beef under Different Storage Temperatures[J]. FOOD SCIENCE, 2012, 33(16): 302-307.

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