【摘要】 研究高氧气调包装的熟牛肉在贮藏期间微生物生长和脂类氧化的变化。选择O2:CO2:N2比例为60%:20%:20%和80%:20%:0%的混合气体包装熟牛肉,以空气包装为对照,测定贮藏期间菌落总数和TBA值的变化,并分析了微生物生长和脂类氧化之间的相关性。结果表明:采用高氧混合气体包装的熟牛肉在0~4℃下贮藏28 d,与对照相比,微生物生长受到明显抑制(p<0.01),60%和80%氧气包装的熟牛肉中菌落总数分别为对照的11.2%和8.5%,2种混合气体包装样品间没有显著差异(p>0.05)。高氧包装的熟牛肉贮藏期内脂类的氧化明显低于对照样品,且保持在TBA<0.5 mg MDA/kg的较低水平。对照样品贮藏28 d后的TBA值分别是60%O2和80%O2包装牛肉的2.98倍和3.43倍。高氧包装的熟牛肉贮藏期间TBA值的变化与O2浓度无关,而与微生物生长存在高度相关性(R2=0.967~0.980)。更多还原

【Abstract】 The aim of this study was to research the changes of microbial growth and lipids oxidation of cooked beef in high oxygen packaged during storage. The mixed gases with levels of O2 60% and 80%, a constant level of CO2(20%)and make-up gas N2(20%, 0%, respectively)were used for packaged the cooked beef and air as control, the total bacterial count and thiobarbituric acid(TBA) value were determined and correlations between the total bacterial count and TBA value during storage at three gases were analyzed. The results indicated that the microbial growth was significantly inhibited( p<0.01) after cooked beef in high oxygen packaged stored 28 days at 0~4 °C with compare to control sample, the total bacterial counts in cooked beef packaged in 60% or 80% O2 concentration were 11.2% and 8.5%, respectively, but there not was significantly difference( p>0.05) between 60% O2 and 80% O2. The lipid oxidation of cooked beef packaged in high oxygen during storage was obviously lower than that of control sample, maintained at level of TBA<0.5 mg MDA/kg. The TBA value of control sample after 28 d storage was 2.98 times and 3.43 times higher than samples of 60% O2 and 80% O2, respectively. The change in TBA value of cooked beef packaged in high oxygen during storage was not linked to oxygen level and was highly correlated to microbial growth(R2=0.967-0.980).更多还原