Food and Fermentation Industries >

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

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

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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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

Cite this article

HOU Chaoping , WANG Xufeng , WANG Qiang , LIU Qi , LI Zhiguang , ZHANG Yingxia , LI Huiqing , MO Huanzhao , HUANG Ke . Effect of modified atmosphere packaging on beef quality during storage[J]. Food and Fermentation Industries, 2025 , 51(23) : 260 -266 . DOI: 10.13995/j.cnki.11-1802/ts.042103

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