Food and Fermentation Industries >

2020 , Vol. 46 >Issue 19: 148 - 153

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024299

Effects of different packaging methods on fat and protein oxidation in braised beef with potatoes

  • SUN Jinlong ,
  • HUANG Feng ,
  • SHI Xixiong ,
  • WEI Qichao ,
  • LIU Lidan
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  • 1(Institute of Food Science and Technology CAAS, Beijing 100193, China);
    2(College of Food Science and Technology, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2020-04-25

  Revised date: 2020-05-21

  Online published: 2020-11-02

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Abstract

Braised beef with potatoes is a traditional Chinese meat dish, and its automatic and standardized processing has become an inevitable trend. This paper explores the effects of different packaging methods on fat and protein oxidation of braised beef with potatoes. The results showed that the carbonyl content of vacuum packaging during storage was lower than that of film-free packaging and pallet packaging, and the content of mercapto groups was higher than the other. Moreover, the volatile base nitrogen increased during storage, and the volatile base nitrogen value of the tray packaging exceeded the national standard of 20 mg/100 g on the 15 days. Furthermore, the minimum volatile base nitrogen content of vacuum packaging at the end of storage was 12.31%. Meanwhile, the acid value and peroxide value were both increased, but less than the national standard. The acid value of vacuum packaging and the lowest peroxide value were 0.94 mg/g and 5.81%, respectively. It can be seen that the protein oxidation and fat oxidation of vacuum packaging were lower than that of film-free packaging and tray packaging. In conclusion, vacuum packaging is the most suitable packaging method for braised beef with potatoes, and the film-free packaging is suitable for short-term packaging. This study provides a reliable theoretical basis for the industrial production of potato roast beef dishes.

Key words： braised beef with potatoes; fat oxidation; protein oxidation; vacuum pack aging; film-free packanging; pallet packaging

Cite this article

SUN Jinlong , HUANG Feng , SHI Xixiong , WEI Qichao , LIU Lidan . Effects of different packaging methods on fat and protein oxidation in braised beef with potatoes[J]. Food and Fermentation Industries, 2020 , 46(19) : 148 -153 . DOI: 10.13995/j.cnki.11-1802/ts.024299

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