在死后的早期阶段使用改性气氛包装对羊肉在随后的老化过程中对羊肉质量的影响
Yingxin Zhao1, Zhenyu Wang1, Heather L Bruce2
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China.
Journal of food science
|December 21, 2023
概括
修改大气的包装 (MAP) 通过改善颜色稳定性和质感来提高新鲜羊羔的质量. 在死后1小时以75%的O2+25%的CO2包装羊羔MAP是最有效的早期消费.
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:
- 新鲜肉的质量受到死后老化和包装条件的重大影响.
- 改性大气包装 (MAP) 是一种常见的技术,可以延长新鲜肉的保质期.
- 了解最佳的MAP组成和时间对于保持羊羔质量至关重要.
研究的目的:
- 调查不同气体成分对新鲜羊肉包装 (MAP) 气体成分对新鲜羊肉包装质量的影响.
- 根据MAP,评估死后老化时间对羔羊质量的影响.
- 确定最佳的包装策略,以保持新鲜羊羔的质量.
主要方法:
- 羊羔长长的胸部腰部肉片被包装在空气中,75%O2 + 25%CO2 MAP,或50%O2 + 50%CO2 MAP在死亡后1,6和24小时.
- 包装的片在尸体体解剖后存储长达144小时,质量在不同的时间点进行评估.
- 质量参数包括pH值,清洗损失,颜色 (a*和R630/R580) 和剪切力.
主要成果:
- 死后1个和6个小时的MAP包装减少了pH值下降,清洗损失和改善了红色.
- 与50%O2 + 50%CO2 MAP相比,75%O2 + 25%CO2 MAP显示出更高的色彩稳定性.
- 在死后1小时用75%O2 + 25%CO2 MAP包装的羔羊中观察到较低的剪切力值,表明延迟的刚度和质地改善.
结论:
- 新鲜的羊羔质量,包括颜色稳定性,水容量和质地,都被MAP有效地保存.
- 使用75%O2 + 25%CO2的包装羔羊在死后1小时内MAP优化了12小时后消费的质量.
- 建议对针对特定零售条件,如中国市场的MAP优化进行进一步研究.
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