肉类研究2025，Vol.39Issue(11)：39-47,9.DOI:10.7506/rlyj1001-8123-20250216-045
冰温贮藏过程中牛肉食用品质变化及货架期
Changes in Beef Eating Quality and Shelf Life during Superchilled Storage
摘要
Abstract
The study systematically investigated the effect of superchilled storage on the eating quality of beef.The changes in pH,color,shear force,purge loss rate,cooking loss rate,volatile organic compounds(VOCs),protein and lipid oxidation and total viable count were monitored during 12 weeks of superchilled storage(at-1℃).Sensory evaluation was carried out before and after opening the package.The results showed that the pH value remained in the pH range of fresh meat during storage.The redness value increased significantly in the 5th week and then remained at a high level,and the tenderness was improved with the increase in aging time and reached an acceptable level for consumers in the 5th week.The cooking loss rate decreased significantly in the 8th week and then remained unchanged,while the purge loss rate increased significantly in the 12th week.With the increase in storage time,both the types and contents of VOCs increased,indicating a rick of off-flavor formation.Although the freshness and smell were within an acceptable range at 12 weeks,they were close to the unacceptable threshold,and there was a risk of consumer rejection.Moreover,the degrees of protein and lipid oxidation increased significantly,and the thiobarbituric acid reactive substances(TBARS)value reached up to 0.47 mg/kg.Under superchilled conditions,the growth of microorganisms was inhibited,and both the total viable count and total volatile basic nitrogen(TVB-N)content were maintained below the limits set for fresh meat.In conclusion,vacuum packaging combined with superchilled storage can maintain beef quality and prolong the shelf life,but long-term storage may lead to an increase in VOCs and inevitably cause the oxidation of proteins and lipids.关键词
冰温贮藏/牛肉/食用品质/货架期Key words
superchilled storage/beef/eating quality/shelf-life分类
轻工纺织引用本文复制引用
冯玉建,王洪伟,孟令轩,李继强,贾荣杰,郝剑刚,仝林,张一敏..冰温贮藏过程中牛肉食用品质变化及货架期[J].肉类研究,2025,39(11):39-47,9.基金项目
"十四五"国家重点研发计划重点专项(2024YFD2100402) （2024YFD2100402）
泰山学者资助项目(tsqn202312149) （tsqn202312149）
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37) （肉牛牦牛）
