精准冰温对鲜牛肉贮藏品质的影响

关文强; 许立兴; 刘敬斌; 刘斌; 张德权; 赵菲; 荆红彭

doi:10.3969/j.issn.0253-4339.2015.04.103

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精准冰温对鲜牛肉贮藏品质的影响

更新时间：2024-07-18

- 精准冰温对鲜牛肉贮藏品质的影响
- Influence of Accurate Ice Temperature on Quality of Fresh Beef during Storage
- 制冷学报 2015年36卷第4期
- 作者机构：
  
  1. 天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院
  2. 中国农业科学院农产品加工研究所
  3. 天津市制冷技术重点实验室天津商业大学机械工程学院
- 作者简介：
- 基金信息：
- DOI：10.3969/j.issn.0253-4339.2015.04.103
  中图分类号：
- 纸质出版日期：2015
- 稿件说明：
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关文强, 许立兴, 刘敬斌, 等. 精准冰温对鲜牛肉贮藏品质的影响[J]. 制冷学报, 2015,36(4).

Guan Wenqiang, Xu Lixing, Liu Jingbin, et al. Influence of Accurate Ice Temperature on Quality of Fresh Beef during Storage[J]. Journal of refrigeration, 2015, 36(4).
关文强, 许立兴, 刘敬斌, 等. 精准冰温对鲜牛肉贮藏品质的影响[J]. 制冷学报, 2015,36(4). DOI： 10.3969/j.issn.0253-4339.2015.04.103.

Guan Wenqiang, Xu Lixing, Liu Jingbin, et al. Influence of Accurate Ice Temperature on Quality of Fresh Beef during Storage[J]. Journal of refrigeration, 2015, 36(4). DOI： 10.3969/j.issn.0253-4339.2015.04.103.

摘要

在﹣2.5 ℃的冰温和0 ℃、4 ℃三种温度条件下贮藏排酸后的鲜牛肉，定期测定牛肉出汁率、TPA指标、色泽、pH、挥发性盐基氮（TVB-N）、微生物菌落总数等品质指标，为鲜牛肉的精准冰温保鲜提供参考。结果表明：冰温库库温稳定，在4 ℃、0 ℃和﹣2.5 ℃条件下贮藏的牛肉，有效保鲜期分别为8天、15天和24天。在﹣2.5 ℃条件下贮藏24天时，鲜牛肉pH值为5.59，TVB-N含量为15.39 mg/100 g，微生物菌落总数为2.2×106CFU/g，色泽鲜红，无腐败异味出现。与4 ℃和0 ℃相比，﹣2.5 ℃冰温能够有效保持牛肉的颜色，减少出汁率，减缓pH值和TVB-N含量增大，抑制微生物的生长繁殖，有效延长生鲜牛肉的贮藏保鲜时间。

Abstract

The quality characteristics including liquid loss rate

TPA

chromatic aberration

TVB-N

total bacteria of fresh beef after aging were evaluated during storage at ﹣2.5 ℃

0 ℃ and 4 ℃

which would provide reference for accurate ice temperature storage of fresh beef. The results showed that the temperature of ice-temperature cold room was stable and accurate

and the storage period of the fresh beef at ﹣2.5 ℃

0 ℃ and 4 ℃ were 24 days

15 days and 8 days

respectively. After 24 days storage at ﹣2.5 ℃

pH value

TVB-N value and aerobic plate count of the beef were 5.59

15.39 mg/100 g and 2.2×106 CFU/g

respectively. The color of beef was still bright red without peculiar smell. Compared to 4 ℃ and 0 ℃，the ice temperature (﹣2.5 ℃) could maintain the color of beef effectively

decrease liquid loss rate

retard the increase of pH and TVB-N

and inhibit the growth of microorganisms. In summary

fresh beef could maintain the good quality during 24 days storage at ice temperature (﹣2.5 ℃) .

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