食品与发酵工业 >

2025 , Vol. 51 >Issue 23: 260 - 266

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042103

研究报告

不同气调包装对贮藏期内牛肉品质的影响研究

  • 侯超苹 ,
  • 王旭峰 ,
  • 王强 ,
  • 刘奇 ,
  • 黎智广 ,
  • 张英侠 ,
  • 李惠青 ,
  • 莫焕钊 ,
  • 黄珂
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  • 1(中国水产科学研究院 南海水产研究所,广东 广州,510300)
    2(三亚热带水产研究院,海南 三亚,572025)
    3(农业农村部渔业环境及水产品质量检验测试中心(广州),广东 广州,510897)
    4(广东省渔业生态环境重点实验室,广东 广州,510300)
第一作者:博士,助理研究员(黄珂研究员和王旭峰副研究员为共同通信作者,E-mail:xiamike@163.com;wangxufeng@scsfri.ac.cn)

收稿日期: 2025-01-10

  修回日期: 2025-04-29

  网络出版日期: 2025-12-25

基金资助

中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项资金资助(2023TS05);海南省自然科学基金面上项目(322MS152);广东省现代农业产业技术体系创新团队建设专项(2023KJ151)

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Effect of modified atmosphere packaging on beef quality during storage

  • HOU Chaoping ,
  • WANG Xufeng ,
  • WANG Qiang ,
  • LIU Qi ,
  • LI Zhiguang ,
  • ZHANG Yingxia ,
  • LI Huiqing ,
  • MO Huanzhao ,
  • HUANG Ke
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  • 1(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
    2(Sanya Tropical Fisheries Research Institute, Sanya 572025, China)
    3(Fishery Environment and Aquatic Products Quality Testing Center of the Ministry of Agriculture and Rural Affaires (Guangzhou), Guangzhou 510897, China)
    4(Guangdong Provincial Key Laboratory of Fishery Ecology and Environment, Guangzhou 510300, China)

Received date: 2025-01-10

  Revised date: 2025-04-29

  Online published: 2025-12-25

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摘要

该研究以牛肉(西冷)为试验对象,通过测定贮藏过程中汁液流失率、pH、菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)等关键性指标,对比分析了真空、氮气(N2)、低浓度CO(10%)及高浓度CO(50%)4种气调包装方式在15 d贮藏期内牛肉的品质变化规律。结果表明,贮藏过程中,pH值呈现先降低后升高的趋势,而汁液流失率、TBARS值、TVB-N含量、菌落总数均随着贮藏时间的延长呈现上升的趋势。综合各项指标的变化规律,CO气调包装在综合保鲜效果上明显优于真空、N2气调包装。CO气调包装不仅减缓了牛肉中蛋白质与脂肪的氧化速度,同时也提升了牛肉的保水能力,有效抑制牛肉中微生物滋生、代谢以及酵解,延长牛肉的贮藏品质和保存期。

关键词： 牛肉; 气调包装; CO; 贮藏期; 保鲜效果

本文引用格式

侯超苹 , 王旭峰 , 王强 , 刘奇 , 黎智广 , 张英侠 , 李惠青 , 莫焕钊 , 黄珂 . 不同气调包装对贮藏期内牛肉品质的影响研究[J]. 食品与发酵工业, 2025 , 51(23) : 260 -266 . DOI: 10.13995/j.cnki.11-1802/ts.042103

Abstract

This study investigated the effects of different modified atmosphere packaging (MAP) methods on the quality changes of beef (sirloin) during a 15-day storage period.Key indicators, including juice loss rate, pH, total number of colonies, total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) were measured to compare the quality changes of beef under four packaging conditions:vacuum packaging, nitrogen (N2) packaging, low-concentration carbon monoxide (10% CO), and high-concentration carbon monoxide (50% CO).Results showed that during storage, the pH of the beef initially decreased and then increased.Meanwhile, juice loss rate, TBARS values, TVB-N content, and total number of colonies all exhibited upward trends as the storage time extended.Comprehensive analysis of the changes in these indicators revealed that CO-based MAP demonstrated superior overall preservation effects compared to vacuum and N2 packaging.Specifically, CO MAP effectively slowed the oxidation of protein and fat in the beef, enhanced its water-holding capacity, and significantly inhibited microbial growth, metabolism, and glycolysis.These effects contributed to extended shelf life and improved storage quality of the beef.

Key words： beef; modified atmosphere packaging; CO; storage period; preservation effect

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