为探究包装阻隔性对酱牛肉贮存期间品质变化的影响,采用高阻隔性和普通包装材料对酱牛肉真空包装,并分析37 ℃贮存1、7、14、21、28 d的酱牛肉颜色、硫代巴比妥酸(thiobarbituric acid,TBA)值、菌落总数、挥发性风味物质变化,并进行感官评价。结果表明,随贮存时间延长,2种包装组在贮存28 d后的L*值升高,a*值降低,贮藏后期高阻隔包装组的L*值显著低于普通包装组(P<0.05),而a*值显著高于普通包装组(P<0.05);高阻隔包装组的TBA值始终低于普通包装组(P>0.05);2种包装中挥发性化合物和菌落总数无显著性差异(P>0.05);高阻隔包装整体感官评价高于普通包装。因此,高阻隔包装材料可有效延长酱牛肉保质期,阻止氧化,保持色泽,但对风味的影响可能体现在更长的贮存期内。
In order to investigate the influence of barrier property of packaging material on storage quality of sauce beef,the samples were vacuum-packed using two kinds of barrier packaging materials and then stored at 37°C for 1,7,14,21,28 d.During storage,the indexes including color,thiobarbituric acid (TBA),total numbers of colony determination and volatile compounds and sensory evaluations were examined.The results showed that the L* value of both two packaging groups increased after 28 d storage,while the a* value decreased.However,the L* value in high barrier packaging group was significantly lower than that in general packaging group (P<0.05).But the a* value was significantly higher than that in general packaging group (P<0.05).The TBA value of the high barrier packaging group was always lower than control group,and there was no significant difference in volatile compounds between the two packaging groups (P>0.05).Meanwhile,the total number of colonies in two groups increased while no significant difference (P>0.05) between them.Additionally,the overall sensory evaluation in high barrier packaging was much higher than that in general packaging group.Therefore,high barrier packaging materials can effectively prolong the shelf life and are promising for preventing oxidation and color change of sauce beef.However,the impact of packaging barrier on flavor of sauce beef maybe occur after a longer storage period.
[1] 董晓光,刘建国,赵钧,等.首钢酱牛肉加工工艺[J].肉类工业,2015(11):8;11.
[2] 李博文.酱牛肉生产加工中关键技术控制及对产品质量影响的研究[D].哈尔滨:东北农业大学,2012.
[3] 李红梅.食品纳米包装材料的制备及对食品保鲜作用的研究[D].南京:南京农业大学,2008.
[4] 康怀彬,赵丽娜,肖枫,等.二次杀菌对真空包装酱牛肉货架期影响的研究[J].食品科学,2008,29(8):617-620.
[5] 侯宝睿,黄现青,孟静南,等.气调包装对酱牛肉脂肪氧化稳定性和脂肪酸含量变化的影响[J].安徽农业科学,2019,47(7):181-185.
[6] REALINI C E,MARCOS B.Active and intelligent packaging systems for a modern society[J].Meat Science,2014,98(3):404-419.
[7] 岳阳,王德梅,于雷.不同包装材料对冷鲜牛肉品质的影响[J].肉类工业,2013(2):29-33.
[8] LUZARDO S,WOERNER D R,GEORNARAS I,et al.Effect of packaging during storage time on retail display microbial population of beef strip loins from two different production systems[J].Journal of Animal Science,2016,94(6):2 614-2 623.
[9] KIM Y H B,KEMP R,SAMUELSSON L M.Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins[J].Meat Science,2016,111:168-176.
[10] 薛艳军,李琳,柳增善.不同包装形式对冷却肉保鲜期的影响[J].肉类工业,2013(10):53-56.
[11] 李超.牛肉微波菜肴品质控制技术研究[D].北京:中国农业科学院,2012.
[12] MARCOS B,AYMERICH T,DOLORS G M,et al.Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages[J].Meat Science,2007,76(1):46-53.
[13] 王丹丹,李婷婷,刘烨,等.茶多酚对冷藏带鱼品质及抗氧化效果的影响[J].食品科学,2015,36(2):210-215.
[14] 张敏.不同阻隔性的包装材料对气调包装鲜肉品质的影响[J].食品工业科技,2008(1):238-240.
[15] 孙红霞.土豆烧牛肉菜肴加工中牛肉品质变化研究[D].北京:中国农业科学院,2017.
[16] 郭昕,张春江,胡宏海,等.不同类型腊肉挥发性风味成分的比较研究[J].现代食品科技,2014,30(12):247-254.
[17] ERCOLINI D,RUSSO F,TORRIERI E,et al.Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions[J].Applied &Environmental Microbiology,2006,72(7):4 663-4 671.
[18] 路立立,胡宏海,张春江,等.包装材料阻隔性对德州扒鸡的品质影响分析[J].现代食品科技,2014(8):194-200.
[19] DOMINGUEZ R,GOMEZ M,FONSECA S,et al.Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat[J].Meat Science,2014,97(2):223-230.
[20] XIE Jianchun,SUN Baoguo,ZHENG Fuping,et al.Volatile flavor constituents in roasted pork of mini-pig[J].Food Chemistry,2008,109(3):506-514.
[21] 谢佩文.鲜湿面的防腐保鲜及其质构品质的研究[D].广州:广东工业大学,2013.
[22] 綦艳梅,孙宝国,黄明泉,等.同时蒸馏萃取-气质联用分析月盛斋酱牛肉的挥发性风味成分[J].食品科学,2010,31(18):370-374.
[23] MOTTRAM D S.Flavour formation in meat and meat products:A review[J].Food Chemistry,1998,62(4):415-424.
[24] WELKE J E,MANFROI V,ZANUS M,et al.Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data[J].Food Chemistry,2013,141(4):3 897-3 905.
[25] 薛雁,周芳伊,黄峰,等.毛氏红烧肉特征风味成分分析[J].食品研究与开发,2019,40(11):153-158.
