【摘要】 为考察托盘包装冷鲜牛肉贮藏过程中各品质指标的变化,确定各指标间的相关性,研究了托盘包装对低温保藏的新鲜牛肉品质的影响。通过测定新鲜牛肉在贮藏期间的p H、色泽、持水力、蒸煮损失、剪切力、TPA、挥发性盐基氮和菌落总数等指标的变化,确定牛肉在0℃~4℃条件下的贮藏货架期可达9 d;相关性分析表明,各指标间有一定的相关性;其中持水力与菌落总数、挥发性盐基氮呈显著负相关(r=-0.919**;r=-0.969**);剪切力与菌落总数、挥发性盐基氮呈显著负相关(r=-0.929**;r=-0.962**)。更多还原

【Abstract】 In order to study the quality changes and correlation of beef during chill storage, this study was designed to verify the effect of pallet package on chilled beef quality. The beef sample was stored at 0 ℃~4 ℃ for 15 d, and the p H, color, water holding capacity, cooking loss, shear force, TPA, total volatile basic nitrogen(TVB-N), and microbial counts were analyzed. Results showed that the shelf life of chill beef was up to 9 d. Correlation analysis indicated that there were significant correlations among quality index, water holding capacity had negatively correlated with the total number of colonies, TVBN(r=0.919**, r=0.969**), shear force had negatively correlation with the total number of colonies, TVBN(r=0.929**, r=0.962**).更多还原