不同包装方式调理牛排在冰温贮藏过程中品质变化特点
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摘要
本试验旨在为调理牛排的贮藏保鲜提供数据参考,以生鲜牛里脊为原料,经整形、腌制等工艺制成调理牛排,并对其进行托盘包装和真空包装,将包装后的成品贮藏于0～4℃及0～-1.5℃两种环境下,即托盘组冷藏条件(ST)、真空组冷藏条件(SZ)、托盘组冰温条件(BT)以及真空组冰温条件(BZ),并定期检测汁液流失率、感官评价、感官总评分、TBARS值、菌落总数、TVB-N值以及pH指标变化。结果表明:托盘包装下,BT组的货架期为20 d,与ST组的12 d相比能将货架期延长8 d;真空包装下,BZ组贮藏的货架期为32 d,与SZ组的20 d相比将货架期延长了12 d。在同种贮藏温度下,除汁液流失指标外,真空组各项指标变化幅度都低于托盘组,能够较好的维持调理牛排的品质;在贮藏期间,真空包装方式下,汁液流失较严重,且显著高于托盘组(p<0.05);BT组色泽变化较缓慢,BZ组气味变化较缓慢。相关性分析发现,SZ组、BZ组以BT组,汁液流失率、感官总评分、TBARS值、菌落、TVB-N值以及pH与调理牛排的贮藏时间显著相关。ST组,仅感官评分、菌落总数以及TVB-N与调理牛排品贮藏时间显著相关。因此,在贮藏过程中,冰温贮藏和真空包装方式均能有效改善调理牛排品质,且两者结合效果改善效果更明显。
This test was intended to provide a data reference for the storage and preservation of steaks. Raw beef tenderloin was used as raw material,conditioned steak made by shaped,pickled,etc. And tray packaged and vacuum packaged them,stored the packaged product in 0～4 ℃ and 0～-1.5 ℃ environment,both the tray group refrigeration condition(ST),vacuum group refrigeration condition(SZ),tray group ice temperature condition(BT)and vacuum group ice temperature condition(BZ),the effects of two storage methods on the quality of the conditioning steak were investigated by measured juice loss,sensory evaluation,total sensory score,TBARS,total number of colonies,TVB-N and pH indicators. The results showed:under the tray packaging,the shelf life of the BT group was 20 days,shelf life could be extended by 8 days compared with 12 days of ST group;Under vacuum packaging,the shelf life of the BZ group was 32 days,the shelf life was extended by 12 d compared to the 20 d of the SZ group. At the same storage temperature,in addition to the juice loss indicator,the variation of each index of the vacuum group was lower than that of the tray group,which could better maintain the quality of the conditioning steak and extend the shelf life;During storage,the juice loss was more serious under vacuum packaging,and significantly higher than the tray group(p<0.05);The color changed of the BT group was slower,and the odor of the BZ group changed slowly. Through correlation analysis,SZ group,BZ group and BT group,juice loss,sensory total score,TBARS,total number of colonies,TVB-N,and pH were significantly correlated with the storage time of the conditioning steak. ST group,only the sensory score,the total number of colonies,and TVB-N were significantly associated with the storage time of the conditioning steak. Therefore,during the storage process,the ice temperature storage and vacuum packaging methods could effectively improved the quality of the conditioning steak,and the combination effect of both was more obvious.
This test was intended to provide a data reference for the storage and preservation of steaks. Raw beef tenderloin was used as raw material,conditioned steak made by shaped,pickled,etc. And tray packaged and vacuum packaged them,stored the packaged product in 0～4 ℃ and 0～-1.5 ℃ environment,both the tray group refrigeration condition(ST),vacuum group refrigeration condition(SZ),tray group ice temperature condition(BT)and vacuum group ice temperature condition(BZ),the effects of two storage methods on the quality of the conditioning steak were investigated by measured juice loss,sensory evaluation,total sensory score,TBARS,total number of colonies,TVB-N and pH indicators. The results showed:under the tray packaging,the shelf life of the BT group was 20 days,shelf life could be extended by 8 days compared with 12 days of ST group;Under vacuum packaging,the shelf life of the BZ group was 32 days,the shelf life was extended by 12 d compared to the 20 d of the SZ group. At the same storage temperature,in addition to the juice loss indicator,the variation of each index of the vacuum group was lower than that of the tray group,which could better maintain the quality of the conditioning steak and extend the shelf life;During storage,the juice loss was more serious under vacuum packaging,and significantly higher than the tray group(p<0.05);The color changed of the BT group was slower,and the odor of the BZ group changed slowly. Through correlation analysis,SZ group,BZ group and BT group,juice loss,sensory total score,TBARS,total number of colonies,TVB-N,and pH were significantly correlated with the storage time of the conditioning steak. ST group,only the sensory score,the total number of colonies,and TVB-N were significantly associated with the storage time of the conditioning steak. Therefore,during the storage process,the ice temperature storage and vacuum packaging methods could effectively improved the quality of the conditioning steak,and the combination effect of both was more obvious.
引文
[1]李升升,李全,靳义超,等.犊牛排加工技术研究[J].食品工业,2014,35(6):37-39.
[2]郎玉苗,谢鹏,李敬,等.熟制温度及切割方式对牛排食用品质的影响[J].农业工程学报,2015,31(1):317-324.
[3]Yingchun Zhu,Lizhen Ma,Hua Yang,et al. Super-chilling(-0.7 ℃)with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish(Clarias gariepinus)muscle during storage[J]. Food Chemistry,2016,206:182-190.
[4]王守经,柳尧波,胡鹏,等.羊肉冰温贮藏技术研究进展及发展趋势[J].农业信息,2016,17(86):97-99.
[5]贾磊,熊善柏,赵思明.包装方式对冰温贮藏鳙鱼头鲜度的影响[J].食品科学,2012,33(22):328-331.
[6]孙天利,武俊瑞,岳喜庆.冰温技术在食品领域中的应用研究[J].农业科技与装备,2013(2):54-55,58.
[7]江英,赵晓梅,吴玉鹏,等.西瓜冰温贮藏保鲜技术的研究[J].食品工业科技,2005,26(12):172-174.
[8]A S Duun,T Rustad. Quality changes during superchilled storage of cod(Gadus morhua)fillets[J].Food Chemistry,2007,105:1067-1075.
[9]A S Duun,A K T Hemmingsen,A Haugland,et al. Quality changes during superchilled storage of pork roast[J].Food Science and Technology,2008,41(10):2136-2143.
[10]孙天利.冰温保鲜技术对牛肉品质的影响研究[D].沈阳:沈阳农业大学,2013:22-23.
[11]赵菲.冰温保鲜技术对牛羊肉品质影响的研究[D].天津:天津商业大学,2015:8-9.
[12]刘敬斌.牛肉冰温气调保鲜效果的研究[D].天津:天津商业大学,2014:31.
[13]李茜.包装方式结合冰温贮藏对牛肉品质的影响[D].晋中:山西农业大学,2015:15.
[14]谷小慧.超声波对冷冻肉品质影响的研究[D].大连:大连工业大学,2013:15.
[15]李建雄,谢晶,潘迎捷.冰温对猪肉的新鲜度和品质的影响[J].食品工业科技,2009,30(6):67-70.
[16]朱迎春,李茜,马俪珍,等.不同包装方式和贮藏温度对牛肉保水性的影响[J].食品研究与开发,2016,37(22):15-19.
[17]祝超智,赵改名,张万刚,等.不同保水性鸡肉的品质比较和相关性研究[J].食品科学,2013,34(13)45-49.
[18]J M Cayuela,M D Gil,S Banon,et al. Effect of vacuum and modified atmosphere packaging on the quality of pork loin[J]. European Food Research and Technology,2004,219:316-320.
[19]A Sekar,K Dushyanthan,K T Radhakrishnan,et al. Effect of modified atmosphere packaging on structural and physical changes in buffalo meat[J]. Meat Science,2006,72(2):211-215.
[20]许洋.不同包装方式对猪肉食用及安全品质的影响[D]. 南京:南京农业大学,2012:46.
[21]D V Byrne,W L P Bredie,L S Bak,et al. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress[J].Meat Science,2001,59(3):229-249.
[22]K Tikk,J E Haugen,H J Andersen,et al. Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products[J]. Meat Science,2008,80(4):1254-1263.
[23]Kim Yuan H,Huff-Lonergan Elisabeth,Sebranek Joseph G,et al. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization[J].Meat Science,2010,85(4):759-767.
[24]Mcmillin K W. Where is MAP Going?A review and future potential of modified atmosphere packaging for meat[J]. Meat Science,2008,80(1):43-65.
[25]孙金辉.冻藏、反复冻融及解冻方式对兔肉品质的影响[D].重庆:西南大学,2013:24-25.
[26]岑剑伟.冰温气调结合高压静电场对罗非鱼片保鲜及其机理研究[D].广州:华南农业大学,2016:41.
[27]许立兴,关文强,赵菲,等.冰温贮藏对鸡胸肉品质变化的影响[J].食品科技,2015,40(11):96-101.
[28]于小乔.屠宰和分割工序对真空包装冷却牛肉贮藏过程微生物多样性的影响[D].泰安:山东农业大学,2012:24-25.
[29]周梁,卢艳,周佺,等.猪肉冰温贮藏过程中的品质变化与机理研究[J].现代食品科技,2011,27(11):1296-1311.
[30]李娟,卢士玲,王庆玲,等.真空包装牛肉冷藏过程理化和微生物变化[J].食品工业科技,2016,37(10):324-328.
[31]任静,程龙,韩齐,等.不同包装方式对调理预制烤猪肉冰温贮藏中微生物和理化特性影响[J].现代食品科技,2015,31(10):182-189.
[32]白艳红,牛苑文,吴月,等.不同冰温贮藏对鸡胸肉品质变化的影响[J].轻工学报,2016,31(1):17-22.
[33]奉琳娜.基于微冻与气调结合的罗非鱼片保鲜技术研究[D].海口:海南大学,2016:15-16.
[2]郎玉苗,谢鹏,李敬,等.熟制温度及切割方式对牛排食用品质的影响[J].农业工程学报,2015,31(1):317-324.
[3]Yingchun Zhu,Lizhen Ma,Hua Yang,et al. Super-chilling(-0.7 ℃)with high-CO2 packaging inhibits biochemical changes of microbial origin in catfish(Clarias gariepinus)muscle during storage[J]. Food Chemistry,2016,206:182-190.
[4]王守经,柳尧波,胡鹏,等.羊肉冰温贮藏技术研究进展及发展趋势[J].农业信息,2016,17(86):97-99.
[5]贾磊,熊善柏,赵思明.包装方式对冰温贮藏鳙鱼头鲜度的影响[J].食品科学,2012,33(22):328-331.
[6]孙天利,武俊瑞,岳喜庆.冰温技术在食品领域中的应用研究[J].农业科技与装备,2013(2):54-55,58.
[7]江英,赵晓梅,吴玉鹏,等.西瓜冰温贮藏保鲜技术的研究[J].食品工业科技,2005,26(12):172-174.
[8]A S Duun,T Rustad. Quality changes during superchilled storage of cod(Gadus morhua)fillets[J].Food Chemistry,2007,105:1067-1075.
[9]A S Duun,A K T Hemmingsen,A Haugland,et al. Quality changes during superchilled storage of pork roast[J].Food Science and Technology,2008,41(10):2136-2143.
[10]孙天利.冰温保鲜技术对牛肉品质的影响研究[D].沈阳:沈阳农业大学,2013:22-23.
[11]赵菲.冰温保鲜技术对牛羊肉品质影响的研究[D].天津:天津商业大学,2015:8-9.
[12]刘敬斌.牛肉冰温气调保鲜效果的研究[D].天津:天津商业大学,2014:31.
[13]李茜.包装方式结合冰温贮藏对牛肉品质的影响[D].晋中:山西农业大学,2015:15.
[14]谷小慧.超声波对冷冻肉品质影响的研究[D].大连:大连工业大学,2013:15.
[15]李建雄,谢晶,潘迎捷.冰温对猪肉的新鲜度和品质的影响[J].食品工业科技,2009,30(6):67-70.
[16]朱迎春,李茜,马俪珍,等.不同包装方式和贮藏温度对牛肉保水性的影响[J].食品研究与开发,2016,37(22):15-19.
[17]祝超智,赵改名,张万刚,等.不同保水性鸡肉的品质比较和相关性研究[J].食品科学,2013,34(13)45-49.
[18]J M Cayuela,M D Gil,S Banon,et al. Effect of vacuum and modified atmosphere packaging on the quality of pork loin[J]. European Food Research and Technology,2004,219:316-320.
[19]A Sekar,K Dushyanthan,K T Radhakrishnan,et al. Effect of modified atmosphere packaging on structural and physical changes in buffalo meat[J]. Meat Science,2006,72(2):211-215.
[20]许洋.不同包装方式对猪肉食用及安全品质的影响[D]. 南京:南京农业大学,2012:46.
[21]D V Byrne,W L P Bredie,L S Bak,et al. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress[J].Meat Science,2001,59(3):229-249.
[22]K Tikk,J E Haugen,H J Andersen,et al. Monitoring of warmed-over flavour in pork using the electronic nose-correlation to sensory attributes and secondary lipid oxidation products[J]. Meat Science,2008,80(4):1254-1263.
[23]Kim Yuan H,Huff-Lonergan Elisabeth,Sebranek Joseph G,et al. High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization[J].Meat Science,2010,85(4):759-767.
[24]Mcmillin K W. Where is MAP Going?A review and future potential of modified atmosphere packaging for meat[J]. Meat Science,2008,80(1):43-65.
[25]孙金辉.冻藏、反复冻融及解冻方式对兔肉品质的影响[D].重庆:西南大学,2013:24-25.
[26]岑剑伟.冰温气调结合高压静电场对罗非鱼片保鲜及其机理研究[D].广州:华南农业大学,2016:41.
[27]许立兴,关文强,赵菲,等.冰温贮藏对鸡胸肉品质变化的影响[J].食品科技,2015,40(11):96-101.
[28]于小乔.屠宰和分割工序对真空包装冷却牛肉贮藏过程微生物多样性的影响[D].泰安:山东农业大学,2012:24-25.
[29]周梁,卢艳,周佺,等.猪肉冰温贮藏过程中的品质变化与机理研究[J].现代食品科技,2011,27(11):1296-1311.
[30]李娟,卢士玲,王庆玲,等.真空包装牛肉冷藏过程理化和微生物变化[J].食品工业科技,2016,37(10):324-328.
[31]任静,程龙,韩齐,等.不同包装方式对调理预制烤猪肉冰温贮藏中微生物和理化特性影响[J].现代食品科技,2015,31(10):182-189.
[32]白艳红,牛苑文,吴月,等.不同冰温贮藏对鸡胸肉品质变化的影响[J].轻工学报,2016,31(1):17-22.
[33]奉琳娜.基于微冻与气调结合的罗非鱼片保鲜技术研究[D].海口:海南大学,2016:15-16.
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