【摘要】 针对黑切（dark cutting,DC）牛肉微生物腐败严重的问题，研究DC牛肉在冷却（4℃）和冰温（-1.5℃）母袋包装(mother-packaging,MP;80%CO₂ MP（80%CO₂/20%N₂）、40%CO₂ MP（40%CO₂/60%N₂）、真空包装（vacuum packaging,VP）贮藏及其后续4℃高氧气调包装（high-oxygen modified atmosphere packaging,HiOx-MAP;60%O₂/40%CO₂）展示期间的感官品质、微生物生长、挥发性有机化合物（volatileorganic compounds,VOCs）变化规律。结果表明：相较于VP贮藏，40%和80%CO₂ MP结合冰温贮藏均可显著抑制微生物的生长并降低己醛和1-辛烯-3-醇等VOCs含量，维持较好的气味新鲜度；高浓度CO₂母袋包装贮藏的抑菌效果更强，并显著降低了HiOx-MAP展示期间DC牛排的3-甲基-1-丁醇含量，促进双乙酰、己醛等VOCs的生成；尽管高浓度CO₂包装贮藏会产生异味，但打开包装15 min后异味快速消散，并未对新鲜度造成不良影响；贮藏期间CO₂浓度和VP均会影响微生物菌群动态变化，但肉食杆菌经HiOx-MAP展示后最终成为各包装的优势菌；DC牛排贮藏和展示期间，肉食杆菌、沙雷氏菌及明串珠菌的生长可能是造成DC牛排异味产生的主要原因。本研究推荐使用80%CO₂ MP冰温贮藏结合高氧包装展示延长DC牛肉货架期，抑制牛肉因微生物生长导致的腐败异味。更多还原

【Abstract】 To address the problem of serious microbial spoilage of dark-cutting（DC） beef, this study investigated the changes in the sensory quality, microbial growth, and volatile organic compounds（VOCs） contents of DC beef during storage under mother packaging（MP） consisting of 80% CO₂ and 20% N₂ or 40% CO₂ and 60% N₂, or vacuum packaging（VP） at chilled（4 ℃） or superchilled（-1.5 ℃） temperature and subsequent display under high-oxygen modified atmosphere packaging（HiOx-MAP） consisting of 60% O₂ and 40% CO₂ at 4 ℃. The results showed that during superchilled storage, MP significantly inhibited bacterial growth, reduced the contents of certain VOCs（such as hexanal and 1-octen-3-ol）, and thus maintained better odor freshness compared to VP; MP with 80% CO₂ concentration showed higher antibacterial effect, and it significantly reduced the concentration of 3-methyl-1-butanol in displayed DC beef steaks while promoting the formation of some VOCs such as diacetyl and hexanal. After storage under high-CO₂ MP, an off-odor was formed, but it disappeared at 15 min after opening the packaging, which did not cause any adverse effects on the freshness. Both CO₂ concentration and VP affected the change of the microbial community during storage. For all packaging treatments, Carnobacterium was the dominant bacteria after display under HiOx-MAP. The growth of Carnobacterium, Serratia and Leuconostoc may be the main cause of off-odor development in DC steaks throughout the storage and display periods. This study recommends the use of storage with 80% CO₂ MP at superchilled temperature and subsequent display under HiOx-MAP to extend the shelflife of DC beef and inhibit spoilage odor due to microbial growth.更多还原