摘要
为研究包装材料阻隔性对牛肉在0～4℃贮藏期间品质的影响，采用EVA／PE、PET／CPP、PVDC／PE3种阻隔性材料对牛肉进行真空扣热收缩包装，并对牛肉菌落总数、挥发性盐基氮（TVB-N）、色差值（L＊、a＊）、持水力、剪切力、质构等指标进行跟踪分析。结果发现：中阻隔和高阻隔组显著抑制包装袋中微生物的生长和TVB-N值的升高，中阻隔和高阻隔组在货架期上要高于低阻隔组14d。各处理组的亮度值L＊显著增加（P〈0．05），红度值a＊差异不显著（P〉0．05）。高阻隔组的持水力大于中阻隔和低阻隔组，而各组剪切力显著下降（P〈0．05）。研究表明高阻隔材料可有效延缓牛肉品质劣变，延长牛肉的货架期。
In order to study the effect of barrier property of packaging material during chilling storage, the beef sample was packed using EVA/PE, PET/CPP, PVDC/PE three different barrier packaging materials, and then physical and chemical indicators of chill beef, such as total bacteria number,total volatile basic nitrogen（TVB-N）, color difference（ L＊ value and a＊ value） ,water holding capacity,shear force and texture indexes were measured. The results indicated that medium and high barrier material group can significantly inhibit the growth of microorganisms and delay the increase of TVB-N values,the shelf life of high-barrier material group and medium -barrier material group were 14 days longer than the low-barrier material group.The L ＊ values of the beef using three barrier packaging materials significantly increased （ p 〈 0.05 ）, and the a ＊ values were not significant （ p 〉 0.05 ）.Water holding capacity of high-barrier higher than the other group while the shear force of the beef using three barrier packaging materials significantly decreased （p 〉 0.05）. In summary, high barrier packaging could effectively delay quality deterioration and extend shelf life of beef.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第15期256-260,共5页
Science and Technology of Food Industry
基金
农业部公益性行业(农业)科研专项(201303083)
国家星火计划(2013GA870001)
关键词
牛肉
阻隔性
冷藏
品质变化
Beef
barrier property
chilling storage
quality change
