生物保鲜剂处理结合气调包装对冷鲜滩羊肉贮藏品质的影响

Effects of biological preservative treatment combined with modified atmosphere packaging on storage quality of chilled Tan mutton

中文关键词:  复合保鲜剂  冷鲜滩羊肉  气调包装  新鲜度指标  保鲜效果

英文关键词:compound preservative  chilled Tan mutton  modified atmosphere packing  freshness index  fresh-keeping effect

中文摘要:

      目的 研究生物保鲜剂结合气调包装在4℃±1℃下对冷鲜滩羊肉贮藏品质的影响, 探究复合保鲜技术的可行性。方法 以冷鲜滩羊肉贮藏7 d的菌落总数为指标, 通过响应面优化实验得到二次多项回归模型和响应面回归方差分析表, 并通过验证实验验证复合保鲜剂的合适配比。结果 复合保鲜剂最佳质量配比为: 壳聚糖浓度: 1.5%、茶多酚浓度: 1.2%、Nisin浓度: 0.04%; 4℃±1℃条件下, 联合保鲜使得样品在贮藏期内菌数总数、pH、硫代巴比妥酸反应物(thiobarbituric acid reactive substances, TBARS)、挥发性盐基氮(total volatile basic nitrogen, TVB-N)、蒸煮损失率等理化特性的下降速率得到了抑制。贮藏后期菌落总数变化速率高于贮藏初期(P<0.05), 实验组的pH、TBARS、TVB-N均低于对照组。贮藏至第16 d时实验组比对照组菌落总数值低了2.01 lg CFU/g、pH低了0.69、TBARS低了0.56 mg/kg、TVB-N低了0.92 mg/100 g、蒸煮损失率低了1.70%, 同时实验组贮藏期间a*优于对照组, 肉的硬度、弹性、回复性均下降缓慢。结论 生物保鲜剂联合气调包装(75% O2+20% CO2+5% N2)可以维持冷鲜滩羊肉贮藏期间的良好品质且根据冷鲜肉微生物标准可以延长货架期约4~6 d。

英文摘要:

      Objective To study the effect of biological preservative combined with modified atmosphere packaging on the storage quality of chilled Tan mutton at 4℃±1℃, and explore the feasibility of composite preservation technology. Methods Based on the total colony count stored for 7 days in chilled Tan mutton, the quadratic multinomial regression model and response surface regression analysis of variance table were obtained by response surface optimization experiment, and the appropriate ratio of composite fresh-keeping agent was verified by validation experiment. Results The optimal mass ratio of the compound preservative was as follows: Chitosan concentration: 1.5%, tea polyphenol concentration: 1.2%, Nisin concentration: 0.04%; under the condition of 4℃±1℃, the combined preservation could inhibit the decline rate of physical and chemical characteristics such as the total number of bacteria, pH, thiobarbituric acid reactive substances (TBARs), total volatile basic nitrogen (TVB-N) and cooking loss rate. The change rate of the total number of colonies in the control group was higher in the late storage period than in the early storage period (P<0.05), the pH, TBARS and TVB-N of the experimental group were lower than those of the control group. On the 16th day of storage, the total colony value of the experimental group was 2.01 lg CFU/g lower than that of the control group, pH was 0.69, TBARS was 0.56 mg/kg lower than the control group, TVB-N was 0.92 mg/100 g lower than the control group, and the cooking loss rate was 1.70% lower than the control group. At the same time, the a* of the experimental group was better than that of the control group during storage, and the hardness, elasticity and resilience of the meat decreased slowly. Conclusion The biological fresh-keeping packaging technology (75% O2+20% CO2+5% N2) can maintain the good quality of chilled Tan mutton during storage and prolong the shelf life for about four to six days according to the microbial standard of chilled meat.