| 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。 |
| 关键词: 牛肉 冰温 贮藏保鲜 品质 |
| DOI： |
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| Influence of Accurate Ice Temperature on Quality of Fresh Beef during Storage |
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Guan Wenqiang1,2, Xu Lixing1, Liu Jingbin1, Liu Bin3, Zhang Dequan2, Zhao Fei1, Jing Hongpeng1
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| (1.Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce;2.Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences;3.Tianjin Key Laboratory of Refrigeration, College of Mechanical Engineering, Tianjin University of Commerce) |
| Abstract: |
| The quality characteristics including liquid loss rate, TPA, chromatic aberration, pH, 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 ℃) . |
| Key words: beef ice-temperature storage quality |
