根据最初的微生物污染,对高氧包装牛肉的保存氧气水平的差异化应用
Chengcheng Feng1, Kaiyang Sun1, Yimin Zhang2
1Lab of Meat Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, Shandong, PR China.
Meat science
|March 8, 2025
概括
牛肉牛排的修改大气包装 (MAP) 中的氧气水平的优化取决于初始的微生物负载. 低氧度 (MAP30) 降低了低负荷牛排的氧化,而MAP50 保持了高负荷牛排的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 微生物学 微生物学
背景情况:
- 改造大气层 (MAP) 包装对于延长冷藏牛肉的保质期至关重要.
- 在MAP中高氧水平可以增强肉的颜色,但可能会加速氧化.
- 最初的微生物负载在储存期间显著影响肉类质量.
研究的目的:
- 研究MAP中不同氧气度对冷藏牛肉牛排质量的影响.
- 根据不同初始微生物负载 (LIML和HIML) 确定最佳氧气水平.
- 评估对微生物增殖,颜色,脂质和蛋白质氧化的影响.
主要方法:
- 低初始微生物负载 (LIML) 和高初始微生物负载 (HIML) 的冷牛排在三个MAP条件下 (MAP70,MAP50,MAP30) 储存了20天.
- 分析了微生物的数量,多样性,颜色 (a*,b*,色) 和氧化标记 (脂质和蛋白质).
- 感官特征也被评估.
主要成果:
- 氧气水平没有影响细菌的数量或多样性;Serratia和Brochothrix占主导地位.
- 对于LIML牛排,MAP30显示最低的脂质和蛋白质氧化,而不会影响颜色或感觉特征.
- 对于HIML牛排,MAP50足以保持肉的颜色和氧化稳定性,相比MAP70.
结论:
- 微生物的增殖是MAP牛肉颜色稳定的关键因素.
- 在高氧MAP中优化氧气需要考虑初始的微生物负载.
- MAP50提供了一种平衡的方法来维持牛肉的质量,初始微生物负载较高.
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