即食原切牛肉片贮藏过程中的品质变化及其货架期预测

黄 静1,唐人杰1*,罗 丹1,后鹏飞1,高 山1,游敬刚1,唐祠荣2

1.四川省食品发酵工业研究设计院有限公司,四川成都 6111302.达州市宏隆肉类制品有限公司,四川达州 635027

摘要:以即食原切牛肉片为主要研究对象,分析不同贮藏温度(253750 )条件下即食原切牛肉片的感官指标、色差、挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBARs)和菌落总数的变化及其相关性,采用化学反应动力学模型分析构建牛肉片货架期预测模型并进行货架期预测。结果表明:不同贮藏温度下原切牛肉片的感官品质和a*值随贮藏时间的延长而逐渐降低;菌落总数、TVB-N TBARs 值均随着贮藏时间的延长而逐渐上升,且上升速率为50 37 25 ;通过分析不同贮藏温度下原切牛肉片的感官评分及各理化指标之间的Pearson相关系数选出菌落总数为货架期预测模型的关键因子;通过菌落总数的动力学方程计算出即食原切牛肉片在253750 条件下的理论货架期分别为905028 d,且与实测值能较好符合。

关键词:即食原切牛肉片;品质变化;货架期预测

中图分类号:TS251.52   文献标识码:A   文章编号:1674-506X202206-0089-0007

 

Quality Change and Shelf-life Prediction of Instant Raw Cut

Beef Slices During Storage

HUANG Jing1, TANG Renjie1*, LUO Dan1, HOU Pengfei1, GAO Shan1, YOU Jinggang1, TANG Cirong2

1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;

2.Dazhou Honglong Meat Products Co., Ltd., Dazhou Sichuan 635027, China

AbstractThe main research object is instant raw cut beef slices, the sensory evaluation, color difference, volatile basic nitrogen (TVB-N), thiobarbituric acid value (TBARs) and total bacterial count of instant raw cut beef slices stored at different temperatures (25 ℃, 37 ℃, 50 ℃) were analyzed, The shelf-life prediction model of beef slices was established by chemical reaction kinetics model analysis and the shelf-life prediction was carried out. The results showed that the sensory quality and a* value of raw cut beef slices at different storage temperatures decreased gradually with the extension of storage time; The total number of colonies, TVB-N and TBARs values increased gradually with time, and the rising rate is 50 >37 >25 ; The total bacterial count was selected as the key factor of the shelf-life prediction model by analyzing the sensory score of raw cut beef slices at different storage temperatures and Pearson correlation coefficient between physical and chemical Indexes; The theoretical shelf life of instant raw cut beef slices at 25 , 37  and 50  was 90 days, 50 days and 28 days, respectively, calculated by the dynamic equation of total bacterial count, which was in good agreement with the measured value.

KeywordsInstant sliced beef; quality change; shelf-life prediction

doi10.3969/j.issn.1674-506X.2022.06-014


收稿日期:2022-04-25

基金项目:四川省科技成果转移转化示范项目“秦巴山区特色牛肉制品——灯影牛肉成果转移转化示范项目”(2021ZHCG0076

作者简介:黄静(1985-),女,硕士,高级工程师。研究方向:畜产品加工。

*通信作者:唐人杰(1996-),女,硕士,助理工程师。研究方向:畜产品加工。


引用格式:黄静,唐人杰,罗丹,.即食原切牛肉片贮藏过程中的品质变化及其货架期预测[J].食品与发酵科技,2022,58(6):89-94,114.


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