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

doi:10.7506/spkx1002-6630-201402058

Abstract

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

CLC Number:

TS251.6

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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