气调包装和天然复合保鲜剂对冷却牛肉联合保鲜效果影响的研究

Chilled Beef Preservation with a Combination of MAP and Natural Preservatives

DOI：10.3969/j.issn.1673-1689.2017.04.003

中文关键词: 牛肉 气调保藏 保鲜剂 货架期

英文关键词: beef,modified-atmosphere preservation,preservatives,shelf life

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中文摘要:

为了延长冷却牛肉的货架期，研究了气调包装以及气调?鄄保鲜剂联合保藏对生鲜牛肉的感官、pH值、色泽、出水率、菌落总数、TVB-N等指标的影响，结果表明体积分数45%O2、50%CO2、5%N2的气调保藏可将冷藏牛肉的货架期延长至12 d，且体积分数45%O2、50%CO2、5%N2气调参数与丁香/肉桂联合使用可将冷藏牛肉的保鲜期延长到16 d。因此，气调?鄄保鲜剂联合使用可以显著的延长冷藏牛肉的货架期，具有很好的利用前景。

英文摘要:

The effects of modified-atmosphere preservation and modified-atmosphere assisted with the natural preservatives on the characteristics of chilled beef including sensory evaluation，total viable counts（TVC），pH，color and TVB-N were investigated to prolong the product shelf life. The shelf life of chilled beef can be extended to 12 days under 45% O2，50% CO2 and 5% N2，and be further extended to 16 days with a combination of clove/cinnamon. The modified-atmosphere assisted with natural preservatives was confirmed to significantly prolong the shelf life of beef，indicating a promising prospect in food industry.

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