牛羊肉冰温保鲜技术研究进展
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摘要
冰温(-0.5～-2.8℃)可抑制生鲜肉中内源酶的活性及微生物生长,进而影响产品品质。但是冰温保鲜这一新技术对牛羊肉品质的作用机制仍然缺乏系统的总结,尤其是冰温对生鲜肉嫩度的影响是否起到积极作用尚未有定论。因此,本文立足于近年来的研究进展,深入分析了冰温保鲜对牛羊肉嫩度的影响,同时概述了该技术对肉色、汁液损失、风味(脂肪氧化)和微生物的作用,总结了该技术目前存在的问题及未来发展方向,以期为冰温保鲜技术在我国的广泛应用提供理论指导。
Superchilling(–0.5 to –2.8 ℃) can inhibit the activity of endogenous proteolytic enzymes in meat and slow down the growth of most bacteria, consequently maintaining good quality of meat products. However, the current literature lacks a systematic review of the effect and underlying mechanism of superchilling on the quality of beef and mutton; notably, it is uncertain yet whether superchilling causes a positive or negative effect on meat tenderness. In this review, we present recent progress in understanding the effect of superchilling on the tenderness of beef and mutton as well as its effect on meat color, ?avor(lipid oxidation), purge loss, and bacterial growth. Additionally, the existing problems and future trends are also discussed. With this review, we hope to provide theoretical guidance for industrial application of superchilling on fresh meat in China.
Superchilling(–0.5 to –2.8 ℃) can inhibit the activity of endogenous proteolytic enzymes in meat and slow down the growth of most bacteria, consequently maintaining good quality of meat products. However, the current literature lacks a systematic review of the effect and underlying mechanism of superchilling on the quality of beef and mutton; notably, it is uncertain yet whether superchilling causes a positive or negative effect on meat tenderness. In this review, we present recent progress in understanding the effect of superchilling on the tenderness of beef and mutton as well as its effect on meat color, ?avor(lipid oxidation), purge loss, and bacterial growth. Additionally, the existing problems and future trends are also discussed. With this review, we hope to provide theoretical guidance for industrial application of superchilling on fresh meat in China.
引文
[1]BELLéS M,ALONSO V,RONCALéS P,et al.A review of fresh lamb chilling and preservation[J].Small Ruminant Research,2017,146:41-47.DOI:10.1016/j.smallrumres.2016.12.003.
[2]KAALE L D,EIKEVIK T M,RUSTAD T,et al.Superchilling of food:a review[J].Journal of Food Engineering,2011,107(2):141-146.DOI:10.1016/j.jfoodeng.2011.06.004.
[3]NASTASIJEVI?I,LAKI?EVI?B,PETROVI?Z.Cold chain management in meat storage,distribution and retail:a review[C]//59th International Meat Industry Conference MEATCON 2017.Belgrade:IOP Publishing,2017.
[4]SUN T L,ZHANG P,REN Z H,et al.Optimization of the combination of three natural preservatives in beef storage with controlled freezing point technique[J].Advanced Materials Research,2013,781/782/783/784:1700-1707.DOI:10.4028/www.scientific.net/AMR.781-784.1700.
[5]COOMBS C E O,HOLMAN B W B,FRIEND M A,et al.Long-term red meat preservation using chilled and frozen storage combinations:a review[J].Meat Science,2017,125:84-94.DOI:10.1016/j.meatsci.2016.11.025.
[6]ZHOU G H,XU X L,LIU Y.Preservation technologies for fresh meat:a review[J].Meat Science,2010,86(1):119-128.DOI:10.1016/j.meatsci.2010.04.033.
[7]JEREMIAH L E,GIBSON L L.The influence of storage temperature and storage time on color stability,retail properties and case-life of retail-ready beef[J].Food Research International,2001,34(9):815-826.DOI:10.1016/S0963-9969(01)00080-1.
[8]HUGHES J M,MCPHAIL N G,KEARNEY G,et al.Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading[J].Animal Production Science,2015,55(2):174-179.DOI:10.1071/AN14304.
[9]CHOE J H,STUART A,YUAN H B K.Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins[J].Meat Science,2016,116:158-164.DOI:10.1016/j.meatsci.2016.02.014.
[10]POMPONIO L,ERTBJERG P.The effect of temperature on the activity ofμ-and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle[J].Meat Science,2012,91(1):50-55.DOI:10.1016/j.meatsci.2011.12.005.
[11]DU M T,LI X,LI Z,et al.Phosphorylation inhibits the activity ofμ-calpain at different incubation temperatures and Ca2+concentrations in vitro[J].Food Chemistry,2017,228:649-655.
[12]李培迪,李欣,李铮,等.冰温贮藏对宰后肌肉成熟进程的影响[J].中国农业科学,2016,49(3):554-562.DOI:10.3864/j.issn.0578-1752.2016.03.013.
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[18]夏秀芳,李芳菲,王博,等.冰温保鲜对牛肉肌原纤维蛋白结构和功能特性的影响[J].中国食品学报,2015,15(9):54-60.DOI:10.16429/j.1009-7848.2015.09.008.
[19]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,2013:36-70.
[20]李茜.包装方式结合冰温贮藏对牛肉品质的影响[D].太谷:山西农业大学,2015:33-48.
[21]LOMIWES D,FAROUK M M,WIKLUND E,et al.Small heat shock proteins and their role in meat tenderness:a review[J].Meat Science,2014,96(1):26-40.DOI:10.1016/j.meatsci.2013.06.008.
[22]CONTRERASCASTILLO C J,LOMIWES D,WU G,et al.The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef[J].Meat Science,2016,113:65-72.
[23]ROSENVOLD K,WIKLUND E.Retail colour display life of chilled lamb as affected by processing conditions and storage temperature[J].Meat Science,2011,88(3):354-360.DOI:10.1016/j.meatsci.2011.01.006.
[24]LEDWARD D A.Post-slaughter influences on the formation of metyyoglobin in beef muscles[J].Meat Science,1985,15(3):149-171.DOI:10.1016/0309-1740(85)90034-8.
[25]GILL C O,MCGINNIS J C.The effects of residual oxygen concentration and temperature on the degradation of the colour of beef packaged under oxygen-depleted atmospheres[J].Meat Science,1995,39(3):387-394.DOI:10.1016/0309-1740(94)00013-W.
[26]SMALL A H,JENSON I,KIERMEIER A,et al.Vacuum-packed beef primals with extremely long shelf life have unusual microbiological counts[J].Journal of Food Protection,2012,75(8):1524-1527.DOI:10.4315/0362-028X.JFP-12-042.
[27]BEKHIT A E D,FAUSTMAN C.Metmyoglobin reducing activity[J].Meat Science,2005,71(3):407-439.DOI:10.1016/j.meatsci.2005.04.032.
[28]JOHNSON B Y.Chilled vacuum-packed beef[J].Food Research Quarterly,1974,34:14-20.
[29]刘腾.分割牛肉冷却成熟及贮藏对其品质的影响研究[D].福州:福建农林大学,2016:43-58.
[30]OFFER G,KNIGHT P.Structural basis of water-holding in meat.2.drip losses[M]//LAWRIE R A.Developments in Meat Science.London:Elsevier Applied Science,1988:63-243.
[31]SUMNER J,JENSON I.The effect of storage temperature on shelf life of vacuum-packed lamb shoulders[J].Food Australia,2011,63(6):249-251.
[32]KIERMEIER A,TAMPLIN M,MAY D,et al.Microbial growth,communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shoulders[J].Food Microbiology,2013,36(2):305-315.DOI:10.1016/j.fm.2013.06.016.
[33]JAKOBSEN M,BERTELSEN G.Colour stability and lipid oxidation of fresh beef.development of a response surface model for predicting the effects of temperature,storage time,and modified atmosphere composition[J].Meat Science,2000,54(1):49-57.DOI:10.1016/S0309-1740(99)00069-8.
[34]张培培,吴雪燕,汪淼,等.肉制品中脂肪氧化与蛋白质氧化及相互影响[J].食品与发酵工业,2013,39(5):143-148.DOI:10.13995/j.cnki.11-1802/ts.2013.05.041.
[35]LAN Y,SHANG Y B,SONG Y,et al.Changes in the quality of superchilled rabbit meat stored at different temperatures[J].Meat Science,2016,117:173-181.DOI:10.1016/j.meatsci.2016.02.017.
[36]MILLS J,DONNISON A,BRIGHTWELL G.Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets:a review[J].Meat Science,2014,98(1):71-80.DOI:10.1016/j.meatsci.2014.05.002.
[37]陈锐颖.冰温贮藏牛肉特定腐败菌分析及靶向抑菌技术研究[D].太谷:山西农业大学,2016:20-57.
[38]JONES R J.Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef[J].International Journal of Food Microbiology,2004,90(3):273-282.DOI:10.1016/S0168-1605(03)00310-6.
[39]YOUSSEF M K,GILL C O,YANG X.Storage life at 2℃or-1.5℃of vacuum-packaged boneless and bone:in cuts from decontaminated beef carcasses[J].Journal of the Science of Food&Agriculture,2014,94(15):3118-3124.DOI:10.1002/jsfa.6659.
[40]BRIGHTWELL G,CLEMENS R,ADAM K,et al.Comparison of culture-dependent and independent techniques for characterisation of the microflora of peroxyacetic acid treated,vacuum-packaged beef[J].Food Microbiology,2009,26(3):283-288.DOI:10.1016/j.fm.2008.12.010.
[41]PENNEY N,BELL R G,MOORHEAD S M.Performance during retail display of hot and cold boned beef striploins after chilled storage in vacuum or carbon dioxide packaging[J].Food Research International,1998,31(6):521-527.DOI:10.1016/S0963-9969(99)00027-7.
[42]王守经,王维婷,胡鹏,等.羊肉冰温贮藏技术研究[J].山东农业科学,2017,49(4):124-128.DOI:10.14083/j.issn.1001-4942.2017.04.027.
[43]赵菲,刘敬斌,关文强,等.超高压处理对冰温保鲜牛肉品质的影响[J].食品科学,2015,36(2):238-241.DOI:10.7506/spkx1002-6630-201502046.
[44]REID R,FANNING S,WHYTE P,et al.The microbiology of beef carcasses and primals during chilling and commercial storage[J].Food Microbiology,2017,61:50-57.DOI:10.1016/j.fm.2016.08.003.
[45]KAUR M,BOWMAN J P,PORTEUS B,et al.Effect of abattoir and cut on variations in microbial communities of vacuumpackaged beef[J].Meat Science,2017,131:34-39.DOI:10.1016/j.meatsci.2017.04.021.
[46]J??SKEL?INEN E,HULTMAN J,PARSHINTSEV J,et al.Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres[J].International Journal of Food Microbiology,2016,223:25-32.DOI:10.1016/j.ijfoodmicro.2016.01.022.
[47]BELLéS M,ALONSO V,RONCALéS P,et al.The combined effects of superchilling and packaging on the shelf life of lamb[J].Meat Science,2017,133:126-132.DOI:10.1016/j.meatsci.2017.06.013.
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[2]KAALE L D,EIKEVIK T M,RUSTAD T,et al.Superchilling of food:a review[J].Journal of Food Engineering,2011,107(2):141-146.DOI:10.1016/j.jfoodeng.2011.06.004.
[3]NASTASIJEVI?I,LAKI?EVI?B,PETROVI?Z.Cold chain management in meat storage,distribution and retail:a review[C]//59th International Meat Industry Conference MEATCON 2017.Belgrade:IOP Publishing,2017.
[4]SUN T L,ZHANG P,REN Z H,et al.Optimization of the combination of three natural preservatives in beef storage with controlled freezing point technique[J].Advanced Materials Research,2013,781/782/783/784:1700-1707.DOI:10.4028/www.scientific.net/AMR.781-784.1700.
[5]COOMBS C E O,HOLMAN B W B,FRIEND M A,et al.Long-term red meat preservation using chilled and frozen storage combinations:a review[J].Meat Science,2017,125:84-94.DOI:10.1016/j.meatsci.2016.11.025.
[6]ZHOU G H,XU X L,LIU Y.Preservation technologies for fresh meat:a review[J].Meat Science,2010,86(1):119-128.DOI:10.1016/j.meatsci.2010.04.033.
[7]JEREMIAH L E,GIBSON L L.The influence of storage temperature and storage time on color stability,retail properties and case-life of retail-ready beef[J].Food Research International,2001,34(9):815-826.DOI:10.1016/S0963-9969(01)00080-1.
[8]HUGHES J M,MCPHAIL N G,KEARNEY G,et al.Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading[J].Animal Production Science,2015,55(2):174-179.DOI:10.1071/AN14304.
[9]CHOE J H,STUART A,YUAN H B K.Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins[J].Meat Science,2016,116:158-164.DOI:10.1016/j.meatsci.2016.02.014.
[10]POMPONIO L,ERTBJERG P.The effect of temperature on the activity ofμ-and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle[J].Meat Science,2012,91(1):50-55.DOI:10.1016/j.meatsci.2011.12.005.
[11]DU M T,LI X,LI Z,et al.Phosphorylation inhibits the activity ofμ-calpain at different incubation temperatures and Ca2+concentrations in vitro[J].Food Chemistry,2017,228:649-655.
[12]李培迪,李欣,李铮,等.冰温贮藏对宰后肌肉成熟进程的影响[J].中国农业科学,2016,49(3):554-562.DOI:10.3864/j.issn.0578-1752.2016.03.013.
[13]DRANSFIELD E.Optimisation of tenderisation,ageing and tenderness[J].Meat Science,1994,36(1/2):105-121.DOI:10.1016/0309-1740(94)90037-X.
[14]DEN HERTOG-MEISCHKEMJ A,SMULDERS F,VANLOGTESTIJN J G.The effect of storage temperature on drip loss from fresh beef[J].Journal of the Science of Food&Agriculture,1998,78(4):522-526.DOI:10.1002/(SICI)1097-0010(199812)78:4<522:AID-JSFA150>3.0.CO;2-F.
[15]LOMIWES D,HURST S M,DOBBIE P,et al.The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins[J].Meat Science,2014,97(4):548-557.DOI:10.1016/j.meatsci.2014.03.016.
[16]张艳.冰温技术调控羊肉肉色稳定性及蛋白质磷酸化水平的研究[D].西安:陕西师范大学,2016:21-44.
[17]POMPONIO L,RUIZCARRASCAL J.Oxidative deterioration of pork during superchilling storage[J].Journal of the Science of Food&Agriculture,2017,97(15):5211-5215.DOI:10.1002/jsfa.8403.
[18]夏秀芳,李芳菲,王博,等.冰温保鲜对牛肉肌原纤维蛋白结构和功能特性的影响[J].中国食品学报,2015,15(9):54-60.DOI:10.16429/j.1009-7848.2015.09.008.
[19]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,2013:36-70.
[20]李茜.包装方式结合冰温贮藏对牛肉品质的影响[D].太谷:山西农业大学,2015:33-48.
[21]LOMIWES D,FAROUK M M,WIKLUND E,et al.Small heat shock proteins and their role in meat tenderness:a review[J].Meat Science,2014,96(1):26-40.DOI:10.1016/j.meatsci.2013.06.008.
[22]CONTRERASCASTILLO C J,LOMIWES D,WU G,et al.The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef[J].Meat Science,2016,113:65-72.
[23]ROSENVOLD K,WIKLUND E.Retail colour display life of chilled lamb as affected by processing conditions and storage temperature[J].Meat Science,2011,88(3):354-360.DOI:10.1016/j.meatsci.2011.01.006.
[24]LEDWARD D A.Post-slaughter influences on the formation of metyyoglobin in beef muscles[J].Meat Science,1985,15(3):149-171.DOI:10.1016/0309-1740(85)90034-8.
[25]GILL C O,MCGINNIS J C.The effects of residual oxygen concentration and temperature on the degradation of the colour of beef packaged under oxygen-depleted atmospheres[J].Meat Science,1995,39(3):387-394.DOI:10.1016/0309-1740(94)00013-W.
[26]SMALL A H,JENSON I,KIERMEIER A,et al.Vacuum-packed beef primals with extremely long shelf life have unusual microbiological counts[J].Journal of Food Protection,2012,75(8):1524-1527.DOI:10.4315/0362-028X.JFP-12-042.
[27]BEKHIT A E D,FAUSTMAN C.Metmyoglobin reducing activity[J].Meat Science,2005,71(3):407-439.DOI:10.1016/j.meatsci.2005.04.032.
[28]JOHNSON B Y.Chilled vacuum-packed beef[J].Food Research Quarterly,1974,34:14-20.
[29]刘腾.分割牛肉冷却成熟及贮藏对其品质的影响研究[D].福州:福建农林大学,2016:43-58.
[30]OFFER G,KNIGHT P.Structural basis of water-holding in meat.2.drip losses[M]//LAWRIE R A.Developments in Meat Science.London:Elsevier Applied Science,1988:63-243.
[31]SUMNER J,JENSON I.The effect of storage temperature on shelf life of vacuum-packed lamb shoulders[J].Food Australia,2011,63(6):249-251.
[32]KIERMEIER A,TAMPLIN M,MAY D,et al.Microbial growth,communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shoulders[J].Food Microbiology,2013,36(2):305-315.DOI:10.1016/j.fm.2013.06.016.
[33]JAKOBSEN M,BERTELSEN G.Colour stability and lipid oxidation of fresh beef.development of a response surface model for predicting the effects of temperature,storage time,and modified atmosphere composition[J].Meat Science,2000,54(1):49-57.DOI:10.1016/S0309-1740(99)00069-8.
[34]张培培,吴雪燕,汪淼,等.肉制品中脂肪氧化与蛋白质氧化及相互影响[J].食品与发酵工业,2013,39(5):143-148.DOI:10.13995/j.cnki.11-1802/ts.2013.05.041.
[35]LAN Y,SHANG Y B,SONG Y,et al.Changes in the quality of superchilled rabbit meat stored at different temperatures[J].Meat Science,2016,117:173-181.DOI:10.1016/j.meatsci.2016.02.017.
[36]MILLS J,DONNISON A,BRIGHTWELL G.Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets:a review[J].Meat Science,2014,98(1):71-80.DOI:10.1016/j.meatsci.2014.05.002.
[37]陈锐颖.冰温贮藏牛肉特定腐败菌分析及靶向抑菌技术研究[D].太谷:山西农业大学,2016:20-57.
[38]JONES R J.Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef[J].International Journal of Food Microbiology,2004,90(3):273-282.DOI:10.1016/S0168-1605(03)00310-6.
[39]YOUSSEF M K,GILL C O,YANG X.Storage life at 2℃or-1.5℃of vacuum-packaged boneless and bone:in cuts from decontaminated beef carcasses[J].Journal of the Science of Food&Agriculture,2014,94(15):3118-3124.DOI:10.1002/jsfa.6659.
[40]BRIGHTWELL G,CLEMENS R,ADAM K,et al.Comparison of culture-dependent and independent techniques for characterisation of the microflora of peroxyacetic acid treated,vacuum-packaged beef[J].Food Microbiology,2009,26(3):283-288.DOI:10.1016/j.fm.2008.12.010.
[41]PENNEY N,BELL R G,MOORHEAD S M.Performance during retail display of hot and cold boned beef striploins after chilled storage in vacuum or carbon dioxide packaging[J].Food Research International,1998,31(6):521-527.DOI:10.1016/S0963-9969(99)00027-7.
[42]王守经,王维婷,胡鹏,等.羊肉冰温贮藏技术研究[J].山东农业科学,2017,49(4):124-128.DOI:10.14083/j.issn.1001-4942.2017.04.027.
[43]赵菲,刘敬斌,关文强,等.超高压处理对冰温保鲜牛肉品质的影响[J].食品科学,2015,36(2):238-241.DOI:10.7506/spkx1002-6630-201502046.
[44]REID R,FANNING S,WHYTE P,et al.The microbiology of beef carcasses and primals during chilling and commercial storage[J].Food Microbiology,2017,61:50-57.DOI:10.1016/j.fm.2016.08.003.
[45]KAUR M,BOWMAN J P,PORTEUS B,et al.Effect of abattoir and cut on variations in microbial communities of vacuumpackaged beef[J].Meat Science,2017,131:34-39.DOI:10.1016/j.meatsci.2017.04.021.
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