摘要
为探究不同包装方式对牛排预制品的品质影响,通过分析牛排预制品中的pH、色差值、蒸煮损失率、剪切力、质构特性和感官评定指标综合分析真空包装、热收缩包装和贴体包装3种包装方式对牛排预制品的品质影响.结果表明:随着储存时间的延长,热收缩包装和贴体包装对牛排的蒸煮损失率均显著小于真空包装;真空包装的pH呈显著性下降趋势,热收缩包装的pH在第15 d后有轻微的起伏,贴体包装组的pH略有下降.此外,贴体包装剪切力明显大于其他两组,不适于牛排预制品的包装.综上所述,总体保鲜效果为真空包装＞热收缩包装＞贴体包装.
Abstract
In order to investigate the effect of different packaging methods on the quality of steak pre-prod-ucts,the quality of steak pre-products was comprehensively analyzed by analyzing the pH,color difference,cook-ing loss rate,shear force,texture characterization,and sensory evaluation indexes of the three packaging methods:vacuum packaging,heat-shrinkable packaging,and sticker packaging.The results showed that:with the exten-sion of storage time,the cooking loss rate of heat-shrinkable packaging and sticker packaging were significantly smaller than that of vacuum packaging,and the pH of vacuum packaging showed a significant decreasing trend;the pH of heat-shrinkable packaging had a slight ups and downs after the 15th day,and the pH of the sticker packa-ging group had a slight decrease,and the shear force of the sticker packaging was significantly larger than that of the other two groups,which is unsuitable for the packaging of steak pre-products.In summary,the overall fresh-ness preservation effect:vacuum packaging＞heat shrink packaging＞sticker packaging.
维普
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