The paper aims to study the impact of different packaging materials on the color of Tibetan mutton after calcium lactate injection. The hind leg meat of Euler Tibetan sheep was used as the experimental material in this experiment, by injecting 0.3% calcium lactate, PLA/PBAT degradable film and PA / PE film were used to pack the chilled Tibetan mutton (non packed meat as the control group) to measure the related index of its color. The results showed that the relative content of OMB in PLA/PBAT packaging film was higher than that in PA/PE film during cold storage. The activity of MMBR, LDH and NADH decreased with the increase of cold storage time, and the decrease rate of PLA/PBAT packaging group was lower than that of PA/PE packaging group and control group. With the prolongation of cooling time, the decrease rate of mitochondrial membrane potential and permeability in PLA/PBAT group was significantly lower than that in PA/PE group and control group. Through comprehensive evaluation, PLA/PBAT packaging film can effectively reduce the accumulation of MMB, delay the damage rate of mitochondrial physiological structure, and has the most apparent effect on stabilizing and maintaining meat color. This study provides a reference for the storage of Tibetan mutton.
WU Shida
,
ZHANG Yubin
,
TAI Jingjing
,
WEI Hongyan
,
LEI Yun
,
YU Qunli
. Effect of different packaging materials combined with calcium lactate treatment on color stability of chilled Tibetan mutton[J]. Food and Fermentation Industries, 2020
, 46(10)
: 152
-158
.
DOI: 10.13995/j.cnki.11-1802/ts.022706
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