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牛肉胸肉冷藏期间不同真空水平的影响:微生物学和物理化学分析

Ah-Na Kim¹, Kyo-Yeon Lee², Chae-Yeon Han²

¹Research Group of Safety Distribution, Korea Food Research Institute, Wanju-gun, 55365, Republic of Korea.

Food microbiology

|June 8, 2023

概括

高真空包装通过抑制微生物生长和保持物理化学性质,显著保持牛肉胸肉的质量. 这种方法优于大气包装,可以在冷藏期间延长保质期.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
肉类科学肉科学

背景情况:

牛肉胸肉冷藏对于延长保质期至关重要.
包装方法对肉质和微生物安全有重大影响.
了解真空水平在保存牛肉中的作用至关重要.

研究的目的:

调查不同真空水平在冷藏期间对牛肉胸肉质量的影响.
评估真空包装对物理化学和微生物特性的影响.
为了确定保存牛胸肉的最佳真空水平.

主要方法:

在各种真空水平 (7.2 Pa,30 kPa,70 kPa,101.33 kPa) 下包装在密封容器中.
测量了物理化学性质 (pH,水容量,挥发性基本,TBA).
分析了微生物特性 (有氧细菌,大肠杆菌,细菌群体组成).

主要成果:

较高的真空水平显著增加了水容量,并降低了pH值,挥发性基本 (VBN) 和2-thiobarbituric acid (TBA) 值.
最高的真空水平 (7.2Pa) 防止了VBN,TBA和大肠杆菌的增加,氧化生长最小.
在更高的真空中,细菌群落转向了Firmicutes (例如,Leuconostoc,Carnobacterium,乳杆菌),远离了Proteobacteria (例如,Pseudomonas).

结论:

高真空包装通过抑制腐烂微生物和保持理想的物理化学属性,有效地保持牛肉胸部质量.
即使是最小的氧气存在,也会显著影响细菌的占主导地位,这凸显了高真空水平的重要性.
真空包装是延长保质期和确保牛胸肉安全的关键技术.

关键词:

牛肉胸肉是什么意思牛肉胸肉是什么意思储存冷藏的方法是冷藏.脂质氧化氧化方式微生物的沟通方式氧气氧气是一种真空包装在真空包装中

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