为探究高浓度CO2气调包装(modified atmosphere packaging,MAP)条件下成熟对冷却牛肉品质和货架期的影响,该文研究了牛腰背最长肌牛排在80% CO2 MAP(80% CO2/20% N2)、40% CO2 MAP(40% CO2/60% N2)2种高浓度CO2包装和传统真空包装(vacuum packaging,VP)条件下成熟35 d的pH值、肉色、发色能力、嫩度、保水性和微生物指标变化。研究表明,2种CO2包装组均有效降低了牛肉的贮藏损失,对牛肉pH值并未产生影响。成熟期间2种CO2包装牛肉的菌落总数、乳酸菌和肠杆菌数量,以及挥发性盐基氮值均显著低于VP牛肉,其中80% CO2 MAP抑菌效果最佳,成熟35 d后的菌落总数和乳酸菌数量均与0 d时无显著差异,且肠杆菌数量显著降低,能更有效延长成熟牛肉的货架期。同时,相较于40% CO2 MAP和VP,80% CO2 MAP还显著降低了冷却牛肉的剪切力,起到更好的成熟嫩化效果。包装方式对冷却牛肉发色能力无显著影响,但成熟35 d有效提高了3种包装方式下牛肉的发色能力,2种高浓度CO2包装组牛肉发色20 min即可达到消费者的可接受阈值。因此,80% CO2 MAP成熟条件不仅提高了牛肉的保鲜效果,还有效改善了牛肉的嫩度、肉色和保水性等品质。该研究呈现了一种全新的牛肉成熟包装方式,为牛肉的长期贮藏和流通提供了有力的技术支撑。
To investigate the effects of high CO2-modified atmosphere packaging (MAP) on the quality and shelf-life of beef during aging of 35 days, the longissimus dorsi steaks were packaged under 80% CO2 MAP (80% CO2/20% N2), 40% CO2 MAP (40% CO2/60% N2), and vacuum packaging (VP, control group) under 4 ℃, respectively. The changes in pH values, meat color, blooming development, tenderness, water-holding capacity, and microbiological indicators were investigated after 35 days. Results showed that both CO2 groups effectively reduced the purge loss of beef during aging, and did not decrease the pH either. The total viable counts, lactic acid bacteria, Enterobacteriaceae, and total volatile basic nitrogen values of both CO2 packaging groups were significantly lower than that of VP beef during aging. The 80% CO2 MAP showed the best antimicrobial effect, and the total viable counts and lactic acid bacteria count after 35 days of aging had no significant differences from that at day 0, and Enterobacteriaceae count significantly decreased, which could effectively extend the shelf-life of aged beef. Meanwhile, compared with 40% CO2 MAP and VP, 80% CO2 MAP significantly decreased the shear force and improved the tenderness of beef. The packages had no effects on the blooming development, but aging could effectively improve the blooming ability. The meat color in both CO2 packaging groups could reach the acceptable threshold of consumers after blooming for 20 minutes. Hence, 80% CO2 MAP could not only significantly inhibit the growth of microorganisms, but also effectively improve the beef quality (e.g., tenderness, meat color, and water-holding capacity), showing a superior preservation ability. This study exhibited a novel beef aging condition, which can provide technical support for the long-term storage and preservation of chilled beef.
[1] KIM Y H B, MA D Y, SETYABRATA D, et al.Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies[J].Meat Science, 2018, 144:74-90.
[2] SINGH P, WANI A A, SAENGERLAUB S, et al.Understanding critical factors for the quality and shelf-life of MAP fresh meat:A review[J].Critical Reviews in Food Science and Nutrition, 2011, 51(2):146-177.
[3] MARTÍNEZ L, DJENANE D, CILLA I, et al.Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere[J].Meat Science, 2005, 71(3):563-570.
[4] JAKOBSEN M, BERTELSEN G.The use of CO2 in packaging of fresh red meats and its effect on chemical quality changes in the meat:A review[J].Journal of Muscle Foods, 2002, 13(2):143-168.
[5] KIMBUATHONG N, LEELAPHIWAT P, HARNKARNSUJARIT N.Inhibition of melanosis and microbial growth in Pacific white shrimp (Litopenaeus vannamei) using high CO2 modified atmosphere packaging[J].Food Chemistry, 2020, 312:126114.
[6] SEMAN D L, DREW K R, CLARKEN P A, et al.Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins[J].Meat Science, 1988, 22(4):267-282.
[7] ROUSSET S, RENERRE M.Effect of CO2 or vacuum packaging on normal and high pH meat shelf-life[J].International Journal of Food Science & Technology, 2007, 26(6):641-652.
[8] LERFALL J, JAKOBSEN A N, SKIPNES D, et al.Comparative evaluation on the quality and shelf life of Atlantic salmon (Salmo salar L.) filets using microwave and conventional pasteurization in combination with novel packaging methods[J].Journal of Food Science, 2018, 83(12):3 099-3 109.
[9] 孙文彬, 罗欣, 毛衍伟, 等.正常牛肉与DFD牛肉成熟过程中保水性和水分状态变化[J].食品科学, 2020, 41(13):14-21.
SUN W B, LUO X, MAO Y W, et al.Changes in water retention and moisture state of normal and dark, firm and dry beef during postmortem aging[J].Food Science, 2020, 41(13):14-21.
[10] KHAN I, TANGO C N, OH D H.Development and evaluation of chitosan and its derivative for the shelf life extension of beef meat under refrigeration storage[J].International Journal of Food Science and Technology, 2017, 52(5):1 111-1 121.
[11] ŚMIECIŃSKA K, DASZKIEWICZ T.Lipid oxidation and color changes in beef stored under different modified atmospheres[J].Journal of Food Processing and Preservation, 2021, 45(3):e15263.
[12] MORTAZAVI S M H, KAUR M, FARAHNAKY A, et al.The pathogenic and spoilage bacteria associated with red meat and application of different approaches of high CO2 packaging to extend product shelf-life[J].Critical Reviews in Food Science and Nutrition, 2021:1-22.
[13] ROWE L J, MADDOCK K R, LONERGAN S M, et al.Influence of early postmortem protein oxidation on beef quality[J].Journal of Animal Science, 2004, 82(3):785-793.
[14] HERNÁNDEZ SALUEíA B, SÁENZ GAMASA C, DIíEIRO RUBIAL J M, et al.CIELAB color paths during meat shelf life[J].Meat Science, 2019, 157:107889.
[15] 魏直升, 王勇峰, 余群力, 等.新疆褐牛不同部位牛肉在成熟过程中的品质变化[J].食品工业科技, 2020, 41(2):64-70.
WEI Z S, WANG Y F, YU Q L, et al.Quality changes in different parts of Xinjiang brown cattle beef during postmortem aging[J].Science and Technology of Food Industry, 2020, 41(2):64-70.
[16] HOLMAN B W B, VAN DE VEN R J, MAO Y W, et al.Using instrumental (CIE and reflectance) measures to predict consumers’ acceptance of beef colour[J].Meat Science, 2017, 127:57-62.
[17] VENTURINI A C, CONTRERAS C J C, SARANTÓPOULOS C I G L, et al.The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a CO2 atmosphere[J].Journal of Food Science, 2006, 71(7):S560-S566.
[18] VERGARA H, GALLEGO L.Effects of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb[J].Journal of the Science of Food and Agriculture, 2001, 81(14):1 353-1 357.
[19] 李茜. 包装方式结合冰温贮藏对牛肉品质的影响[D].太谷:山西农业大学, 2015.
LI Q.The effect of different packaging combined with controlled freezing-point storage on the quality of beef[D].Taigu:Shanxi Agricultural University, 2015.
[20] KING D A, WHEELER T L, SHACKELFORD S D, et al.Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius[J].Journal of Animal Science, 2009, 87(9):2 952-2 960.
[21] BRUCE H L, WOLFE F H, JONES S D M, et al.Porosity in cooked beef from controlled atmosphere packaging is caused by rapid CO2 gas evolution[J].Food Research International, 1996, 29(2):189-193.
[22] SØRHEIM O, OFSTAD R, LEA P.Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef[J].Meat Science, 2004, 67(2):231-236.
[23] STASIEWICZ M, LIPIŃSKI K, CIERACH M.Quality of meat products packaged and stored under vacuum and modified atmosphere conditions[J].Journal of Food Science and Technology, 2014, 51(9):1 982-1 989.
[24] SEIDEMAN S C, SMITH G C, CARPENTER Z L, et al.Modified gas atmospheres and changes in beef during storage[J].Journal of Food Science, 1979, 44(4):1 036-1 040.
[25] PANIGRAHI S, BALASUBRAMANIAN S, GU H, et al.Design and development of a metal oxide based electronic nose for spoilage classification of beef[J].Sensors and Actuators B:Chemical, 2006, 119(1):2-14.
[26] YANG X Y, NIU L B, ZHU L X, et al.Shelf-life extension of chill-stored beef longissimus steaks packaged under modified atmospheres with 50% O2 and 40% CO2[J].Journal of Food Science, 2016, 81(7):C1 692-C1 698.
[27] PATSIAS A, CHOULIARA I, BADEKA A, et al.Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres:Microbiological, chemical, sensory attributes[J].Food Microbiology, 2006, 23(5):423-429.
[28] BERRUGA M I, VERGARA H, GALLEGO L.Influence of packaging conditions on microbial and lipid oxidation in lamb meat[J].Small Ruminant Research, 2005, 57(2-3):257-264.
