臭氧处理和包装技术在冷藏期间保护台湾家用牛肉的有效性
Chao-Wei Huang1, Shiro Takeda2, Yen-Po Chen3
1Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 912, Taiwan.
Foods (Basel, Switzerland)
|November 9, 2024
概括
臭氧处理与真空包装相结合,通过抑制微生物生长和在冷藏期间保持质量,提高食品安全和保质期,有效地保护台湾牛肉.
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:
- 新鲜牛肉的有效保存对于食品安全和质量至关重要.
- 臭氧处理对肉质的影响,特别是不同的包装,需要进一步调查.
- 了解包装效应可以减轻潜在的负面影响,并增强臭氧的好处.
研究的目的:
- 为了评估与真空或PVDC托盘包装相结合的臭氧处理对台湾牛肉保存的有效性.
- 评估这些方法在冷藏储存期间对微生物生长和关键质量指标的影响.
主要方法:
- 牛肉样本经过臭氧处理,并使用真空或PVDC托盘方法进行包装.
- 样品在4°C下保存了7天.
- 分析了微生物计数 (总盘子计数,沙门氏菌,大肠杆菌),TBARS值,甲基球蛋白百分比和L*值.
主要成果:
- 臭氧处理显著抑制了微生物的生长 (p < 0.05).
- 与PVDC托盘相比,真空包装导致TBARS值和甲基球蛋白百分比较低 (p < 0.05).
- 在7天的时间里,在所有治疗过程中,L*值都增加了,并观察到显著的变化.
结论:
- 与真空包装相结合的臭氧处理显示出在保持牛肉质量和抑制微生物生长方面具有显著的前景.
- 这种组合提高了国内生产的台湾牛肉的安全性,并延长了其保质期.
- 调查结果支持牛肉生产者的改善做法,并通过更优质的产品为消费者带来好处.
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