酱牛肉气调和真空包装保鲜效果比较研究

doi:10.7506/spkx1002-6630-201402058

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 297-300.doi: 10.7506/spkx1002-6630-201402058

酱牛肉气调和真空包装保鲜效果比较研究

海丹，黄现青*，柳艳霞，孙灵霞，李苗云，高晓平，张秋会，赵改名，田玮，张建威

河南农业大学食品科学技术学院，河南省肉制品加工与质量安全控制重点实验室，河南郑州 450002

收稿日期:2013-01-09 修回日期:2013-12-24 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 黄现青 E-mail:hxq8210@126.com
基金资助:
“十二五”农村领域国家科技计划课题（2012BAD28B02-02）

Comparisons of the Effects of Modified Atmosphere Packing and Vacuum Packaging on the Preservation of Chinese Spiced Beef

HAI Dan, HUANG Xian-qing*, LIU Yan-xia, SUN Ling-xia, LI Miao-yun, GAO Xiao-ping, ZHANG Qiu-hui, ZHAO Gai-ming, TIAN Wei, ZHANG Jian-wei

Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology,
Henan Agricultural University, Zhengzhou 450002, China

Received:2013-01-09 Revised:2013-12-24 Online:2014-01-25 Published:2014-02-19
Contact: Xian-Qing HUANG E-mail:hxq8210@126.com

摘要/Abstract

摘要：

为了改进酱牛肉的保鲜效果并延长其货架期，以真空包装为参照，探讨气调包装（5% O2＋70% CO2＋ 25% N2）对酱牛肉的保鲜效果。以细菌总数、硫代巴比妥酸反应物（TBARS）值、总挥发性盐基氮含量、pH值、色差、风味为评价指标，比较酱牛肉真空和气调两种包装方式保鲜效果的差异。结果表明：在10 ℃贮藏18 d后，气调包装组和真空包装对照组相比，其细菌总数降低2 个数量级，TBARS值降低了38.7%，挥发性盐基氮含量降低了 66.8%，且通过电子鼻主成分分析能将两种包装方式完全分开。表明气调包装更有利于酱牛肉的保鲜，可有效提高其品质稳定性，并延长产品的货架期。

关键词: 酱牛肉, 保鲜, 气调包装, 真空包装, 电子鼻

Abstract:

In order to preserve the quality of Chinese spiced beef and extend its shelf life, we compared the freshnessmaintaining
effects of modified atmosphere packaging (MAP, 5% O2 + 70% CO2 + 25% N2) and vacuum packing (VP) on
Chinese spiced beef, based on evaluation of the total bacterial count, thiobarbituric acid reactive substances (TBARS), total
volatile basic nitrogen (TVBN), pH, color and flavors. Results showed that when stored at 10 ℃ for 18 days, the total
bacterial count of the MAP group was reduced by two orders of magnitude, TBARS by 38.7% and TVBN by 66.8%
in comparison with the VP group. Principal component analysis (PCA) of electronic nose data showed that the two
packaging methods could be completely discriminated from each other. It can be concluded that the MAP is more
beneficial to the preservation of Chinese spiced beef, which is manifested by improving the quality and stability and
extending the shelf life of the product effectively.

Key words: Chinese spiced beef, preservation, modified atmosphere packaging, vacuum packaging, electronic nose

中图分类号:

TS251.6

海丹，黄现青*，柳艳霞，孙灵霞，李苗云，高晓平，张秋会，赵改名，田玮，张建威. 酱牛肉气调和真空包装保鲜效果比较研究[J]. 食品科学, 2014, 35(2): 297-300.

HAI Dan, HUANG Xian-qing*, LIU Yan-xia, SUN Ling-xia, LI Miao-yun, GAO Xiao-ping, ZHANG Qiu-hui, ZHAO Gai-ming, TIAN Wei, ZHANG Jian-wei. Comparisons of the Effects of Modified Atmosphere Packing and Vacuum Packaging on the Preservation of Chinese Spiced Beef[J]. FOOD SCIENCE, 2014, 35(2): 297-300.

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酱牛肉气调和真空包装保鲜效果比较研究

Comparisons of the Effects of Modified Atmosphere Packing and Vacuum Packaging on the Preservation of Chinese Spiced Beef

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