研究了气调包装中不同气体浓度对牛肉保鲜效果的影响。运用均匀设计法,对新鲜牛肉分别进行不同水平的气调保鲜包装(O2与CO2浓度在0%～100%均匀分布),在(4±1)℃贮藏过程中,隔天对包装内的气体浓度、牛肉的菌落总数、pH值、TVB-N值、液汁流失率、红度值等指标进行测定分析,并采用重回归分析法找出气调包装中O2浓度、CO2浓度、贮藏时间与菌落总数之间的关系式。结果表明:高氧或高CO2浓度的气调包装对牛肉保鲜效果都不理想,而适当的气体组合45%O2/30%CO2/25%N2的气调包装牛肉货架期最长。

The effect of different gas concentration in modified atmosphere packaging on the beef preservation was studied.Fresh beef were stored at the different level of concentration(O2 and CO2 within 0~100% by evenly distributed).During the storage at 4 ± 1 ℃,the gas concentration in packaging,total number colonies of beef,PH value,TVB-N values,drip loss rate and color were detected and analyzed every two days.The relationship of O2,CO2 concentration,time of storage and the total colonies was created by multiple regression analysis.The results demonstrated that it was not effective using high concentration of oxygen or carbon dioxide on beef preservation,but the combination of MAP(45%O2 / 30%CO2 / 25%N2)was the best to prolong the shelf-life of the product.