摘要
为研究电场辅助冰温和超冰温贮藏对生鲜牛肉品质的影响,以牛米龙肉为试验材料,分析电场(设备输出电压3 300～4 000 V,电流0.04 A)辅助冰温(-1 ℃)、超冰温(-3 ℃)和非电场(对照组)条件下贮藏0,7,14,21,28,35 d牛肉pH值、色泽、菌落总数、挥发性盐基氮(TVB-N)含量、硫代巴比妥酸(TBARS)含量、蒸煮损失、质构、T2弛豫时间及挥发性气味的变化.结果表明,在贮藏35d时,-1℃+电场组的pH值为5.84、TBARS值为0.55 mg MDA/kg、蒸煮损失为31.84％,显著低于-1℃组的5.97、0.60 mg MDA/kg和36.19％(P＜0.05);-1 ℃+电场组a*值为10.22,显著高于-3℃组(7.83)和-3℃+电场组(9.63).贮藏21d时,-1 ℃+电场和-3 ℃+电场组的菌落总数分别为4.87 lg(CFU/g)和5.04 lg(CFU/g),TVB-N含量为10.03 mg/100 和 10.15 mg/100g,显著低于各自的对照组[5.36 lg(CFU/g)和 5.43 lg(CFU/g),10.85 mg/100 g 和 10.50 mg/100 g];同样的,在贮藏第28天,-1 ℃+电场组P21(86.93)和-3℃+电场组P21(89.69)显著高于各自对照组(84.94和86.87,P＜0.05).-3 ℃+电场组硬度在贮藏到35 d时为84.95 kg,显著高于-3℃组(77.71 kg,P＜0.05).在同一贮藏时间点,冰温组与超冰温组牛肉间各品质指标差异不显著(P＞0.05),电场处理组牛肉色泽、弹性、凝聚性、咀嚼性及恢复性与对照组相比均无显著差异(P＞0.05).结论:电场辅助冰温、超冰温贮藏可有效改善牛肉的品质和新鲜度,延缓品质劣变.
Abstract
To study the effect of electric field-assisted controlled freezing point storage and supercooling storage on the quality of fresh beef,silverside muscle was used as the test material,to analysis changes in pH value,color,total number of colonies,TVB-N content,TBARS content,cooking loss,texture,T2 relaxation time and volatile odor of beef storage on days 0,7,14,21,28,and 35 under electric field(equipment output voltage 3 300-4 000 V,current 0.04 A)assisted controlled freezing point(-1 ℃)and supercooling(-3 ℃),and non-electric field storage(control group).The results showed that after 35 days of storage,the pH value of the-1 ℃+electric field group was 5.84,the TBARS value was 0.55 mg MDA/kg,and the cooking loss was 31.84％,significantly lower than the 5.97,0.60 mg MDA/kg,and 36.19％of the-1 ℃ group(P＜0.05).The a*value of the-1 ℃+electric field group was 10.22,significantly higher than that of the-3 ℃ group(7.83)and the-3 ℃+electric field group(9.63).When stored for 21 days,the total bacterial count of the-1 ℃+electric field and-3 ℃+elecrtic field groups were 4.87 lg(CFU/g)and 5.04 lg(CFU/g),respectively,and the TVB-N content was 10.03 mg/100 g and 10.15 mg/100 g,significantly lower than their respective control groups of 5.36 lg(CFU/g)and 5.43 lg(CFU/g),and 10.85 mg/100 g and 10.50 mg/100 g(P＜0.05).Similarly,on the 28th day of storage,P21(86.93)in the-1℃+electric field group and P21(89.69)in the-3 ℃+electric field group were significantly higher than 84.94 and 86.87 in their respective control groups(P＜0.05).The hardness of the 3℃+electric field group was 84.95 kg after storage for 35 days,significantly higher than that of the-3 ℃ group(77.71 kg,P＜0.05).At the same storage time point,there was no significant difference in various quality indicators between the controlled freezing point storage group and the supercooling storage group(P＞0.05).Compared with the control group,the beef color,elasticity,cohesion,chewiness and recovery were not significantly different in the electric field treatment group(P＞0.05).Therefore,electric field assisted controlled freezing point storage and supercooling storage can effectively improve the quality and freshness of beef,and delay the deterioration of quality.
基金项目
国家农业科技创新工程院所重点任务项目(CAAS-ASTIP-G2022-IFST-02)
维普
万方数据