王晓香,夏杨毅,张斌斌,张丹,彭增起,尚永彪.不同包装方式对黑山羊冷鲜肉保鲜效果的比较[J].包装工程,2014,35(7):11-16,59.
WANG Xiao-xiang,XIA Yang-yi,ZHANG Bin-bin,ZHANG Dan,PENG Zeng-qi,SHANG Yong-biao.Effects of Different Packaging Ways on the Preservation of Chilled Black Goat Meat[J].Packaging Engineering,2014,35(7):11-16,59. |
| 不同包装方式对黑山羊冷鲜肉保鲜效果的比较 |
| Effects of Different Packaging Ways on the Preservation of Chilled Black Goat Meat |
| 投稿时间：2013-12-23 修订日期：2014-04-01 |
| DOI： |
| 中文关键词: 大足黑山羊 真空包装 气调包装 鲜肉保鲜 |
| 英文关键词: Dazu black goat vacuum packaging modified atmosphere packaging fresh meat preservation |
| 基金项目:国家公益性行业( 农业) 科研专项(201303144) |
| 作者 | 单位 | | 王晓香 | 西南大学, 重庆 400716 | | 夏杨毅 | 西南大学, 重庆 400716
农业部农产品贮藏保鲜质量安全评估实验室( 重庆) , 重庆 400716
重庆市特色食品工程技术研究中心, 重庆 400716 | | 张斌斌 | 西南大学, 重庆 400716 | | 张丹 | 西南大学, 重庆 400716 | | 彭增起 | 南京农业大学 农业部农畜产品加工与质量控制重点开放实验室, 南京 210095 | | 尚永彪 | 西南大学, 重庆 400716
农业部农产品贮藏保鲜质量安全评估实验室( 重庆) , 重庆 400716
重庆市特色食品工程技术研究中心, 重庆 400716 |
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| 中文摘要: |
| 目的 以新鲜的黑山羊肉为原料,研究真空和气调包装对山羊肉贮藏过程中感官质量、pH 值、色泽、菌落总数、TVB-N 值等主要技术指标变化的影响。 方法 将山羊屠宰后取其后腿,在-18 ℃ 下冷却到中心温度低于 4 ℃ 后,去掉筋腱和脂肪,切分成约 30 g 的肉块,随机分成 2 组,装入已灭菌的包装袋内进行真空和气调包装,4 ℃ 贮藏,每隔 3 d 进行技术指标的测定。 结果 贮藏到 16 d 时,气调包装组的感官品质明显优于真空包装组;整个贮藏期,2 组试样的 pH 值都低于 6 . 6 ,即符合标准中对山羊肉 pH 值的要求;贮藏的前 16 d,气调包装组的 a*值高于真空包装组,表明气调包装较好地保持了羊肉的自然色泽;贮藏到 16 d 时,真空包装组的菌落总数为 6 . 12 ,已超标,而气调包装组的试样属于次鲜肉;贮藏 20 d,气调包装组的 TVB-N 值仍不超标,而真空包装组的 TVB-N 值为 21 . 48 ,已超标。结论 采用气调包装比真空包装好,能使山羊肉贮藏 16 ~ 20 d。 |
| 英文摘要: |
| Objective Using black goat meat as raw material, the effects of vacuum packaging and modified atmosphere packaging on the sensory indicators, pH value, color, total bacterial count, TVB-N value of goat meat during storage at 4 ℃ were studied. Methods After slaughtered, goats legs were took off and cooled at-18 ℃ till the center temperature reached lower than 4 ℃ , after removing the tendon and fat, the meat was cut into pieces of about 30 g, randomly divided into two groups, and put into sterilized bags by vacuum and modified atmosphere packaging, stored at 4 ℃ , and measured for technical indexes respectively every three days. Results The sensory quality of the modified atmosphere packaging ( MAP) group was significantly better than that of the vacuum packaging group, and both groups of samples could be preserved 16 days; all cold fresh goat meat had a pH value of lower than 6. 6 throughout the storage period, which was consistent with the requirements in the standard for pH value of the goat meat; during the first 16 days of storage, the a* value of the MAP group was higher than that of the vacuum packing group, which indicated that the MAP better kept the natural color of goat meat; after 16 days preservation, the total number of colonies in the vacuum packaging group was 6. 12, which exceeded the standard, while the MAP group belonged to sub-fresh meat; the TVB-N values of MAP samples were still within the standard range after preservation for 20 days, but the value in the vacuum-packed group reached 21. 48, exceeding the standard. Conclusion MAP is a better method than vacuum packaging, which can preserve goat meat for 16 ~ 20 days. |
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