高氧气调包装肉类研究进展

Development on researches of high oxygen modified atmosphere of meats

中文关键词:  高氧气调包装  肉类  颜色  氧化

英文关键词:high oxygen modified atmosphere  meats  color  oxidation

中文摘要:

      肉类高氧气调包装通常是用含有70%~80%的氧和20%~30%的二氧化碳的混合气体对新鲜肉类进行包装的技术, 其中的氧气可使肉类呈现稳定的红色, 二氧化碳主要是抑制细菌的生长而延长贮藏期限。本文对近年来该技术在新鲜肉类中应用的研究情况进行了总结, 从高氧包装对肉类颜色的影响、高氧环境下的微生物生长、高氧对肉类的脂类氧化和蛋白质氧化的影响以及提高高氧气调包装肉类品质的措施等方面进行了评述。肉类的颜色稳定性与肌肉类型有关, 随O2浓度的增加而增大, 随CO2浓度的增加而降低。另外, 肉类颜色稳定性受肉类氧化特别是脂类氧化的影响。高氧气调包装肉类中的微生物受到CO2的抑制作用表现出比生长速率降低及生长的迟滞期延长。高氧气调包装会引起脂类和肌红蛋白的氧化以及蛋白质的交联, 导致肉的嫩度和多汁性下降。高氧气调包装会导致肉类煮制时出现过早熟褐现象。添加某些防腐剂和抗氧化剂可以有效改善高氧气调包装肉类质量, 延长肉类贮藏期限。

英文摘要:

      High oxygen modified atmosphere is a new packaging technique, which usually contain 70%~80% oxygen and 20%~30 carbon dioxide. The oxygen can promote the stabilization of meats red color and carbon dioxide will prolong the shelf life of meats by inhibiting the microorganism growth. In this paper, researches on applications of high oxygen modified atmosphere in meats were summarized, including effects of high oxygen modified atmosphere on meats color, microbial growth under high oxygen modified atmosphere, effects of high oxygen modified atmosphere on lipid and protein oxidation in meats as well as the ways for enhancing the qualities of meats in high oxygen modified atmosphere. The stability of meat color was correlated to types of muscle, increased by increasing the oxygen concentration and decreased by increasing the carbon dioxide concentration. The stability of meat color was also influenced by oxidation of meats, especially lipid oxidation. The microorganism in meats under high oxygen modified atmosphere packaged (MAP) were inhibited by CO2 and showed a reduction of maximum specific growth rate and extension of log phase. High oxygen MAP will induce oxidation of lipid and hemoglobin as well as protein cross-linking in meats, which can lead to decreasing tenderness and juiciness. High oxygen MAP will lead to premature browning phenomenon when the meats under high oxygen MAP were cooked. Addition of some preservatives and antioxidants was an effective method to improve the qualities and to extend the shelf life of meats in high oxygen MAP.