牛肉牛排的延长存储使用热成型真空包装
Gabriela M Bernardez-Morales1, Brooks W Nichols1, Savannah L Douglas1
1Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA.
Foods (Basel, Switzerland)
|August 12, 2023
概括
真空包装允许延长牛肉牛排的存储时间超过60天. 不同的包装膜会影响颜色和肌球蛋白的形式,但储存时间主要影响清洗损失,损失和柔软性.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 包装技术 包装技术 包装技术
背景情况:
- 牛肉牛排的长期储存往往导致质量属性下降.
- 真空包装是保存新鲜和冷肉类产品的常用方法.
研究的目的:
- 通过使用不同的真空包装膜,评估保存63天的牛肉牛排的新鲜和熟肉质量.
- 为了确定包装材料和储存时间对牛肉牛排质量属性的影响.
主要方法:
- 牛肉牛排 (2.54厘米厚) 被包装在三个热成型膜中:VPA,VPB和VPC.
- 牛排存储了63天,并评估了质量属性,包括表面颜色,光谱值,肌球蛋白形式,脂质氧化,清洗损失,损失和华纳-布拉茨勒剪切力.
主要成果:
- 在VPA中的牛排呈现出更明亮和更红的颜色,而VPB和VPC的牛排变得更深.
- VPC薄膜增加了黄色,色调角度和色彩,具有更高的甲基球蛋白和氧基球蛋白.
- 储存时间显著影响了清洗损失,损失和华纳-布拉茨勒剪切力 (WBSF).
结论:
- 真空包装是存储牛肉牛排超过60天的可行选择.
- 薄膜类型会影响颜色和肌球蛋白的稳定性,而储存时间是整体质量下降和WBSF的关键因素.
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