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当前位置: 首页 > 文章 > 不同因素对冷鲜牛肉肉色变化的影响 肉类研究 2009 (9) 76-80
Position: Home > Articles > Effects of Different Factors on Color Change of Chilled Beef MEAT RESEARCH 2009 (9) 76-80

不同因素对冷鲜牛肉肉色变化的影响

作  者：
孙京新;罗欣;徐晓兰
单  位：
青岛农业大学青岛市现代农业质量与安全工程重点实验室;山东农业大学食品科学与工程学院
关键词：
冷鲜牛肉;肉色;PE膜;细菌;光照
摘  要：
以冷鲜牛肉为原料,研究了保鲜膜、细菌和光照对肉色变化的影响。原料肉块分别进行PE膜包装及不包装,4℃贮存1 20h,测定其L、a、b值,并观察各组颜色变化;无菌条件下,分别接种荧光假单胞菌和植物乳杆菌于经处理的原料肉浸提液中,30℃封闭遮光培养,测定各组的MetMb%值,并观察颜色变化;选用避光、白光、红光和蓝光分别照射经处理的原料肉块,4℃贮存120h,测定其a值。结果表明,PE膜包装组及不包装组,4℃贮存120h,其a值均下降,感官评定两者不存在显著性差异(P>0.05);在培养初期,荧光假单胞菌可促进肉色变暗,乳酸菌能延缓肉色变化;4C贮存下,避光、白光及红光对肉色变化的影响之间不存在显著性差异,但蓝光能明显加快牛肉变色。
译  名：
Effects of Different Factors on Color Change of Chilled Beef
作  者：
SUN Jingxin~1,LUO Xin~2,XU Xiaolan~1 (1.Qingdao Key Laboratory of Modern Agricultural Quality and Safety Engineering, Qingdao Agricultural University,Qingdao 266109,China;2.College of Food Science and Engineering, Shandong Agricultural University,Taian 271018,China)
关键词：
chilled beef;;meat color;;PE film;;bacteria;;light
摘  要：
Using chilled beef as materials,the effects of preservative film,bacteria and light on color change of chilled beef were studied.The L,a,b values were measured in beef samples wrapped with/without PE film during 120h storage at 4℃,and the color change in each group was observed;under aseptic condition, Pseudomonas fluorescens and lactic acid bacteria were inoculated respectively into the water extract of treated beef samples,then cultured at 30℃under sealing and shading condition,the MetMb%value in each group was measured,and its color change was observed;different light conditions(dark,white,red and blue) were used to irradiate the treated beef samples respectively during 120h storage at 4℃,and its L,a,b values were determined.The results showed:decrease in a value was observed in groups wrapped with/without PE film during 120h storage at 4℃,and the difference wasn't significant based on sensory evaluation;at initial stage of culture,Pseudomonas fluorescens promoted color change while lactic acid bacteria delayed; the effects of dark,white and red light conditions on discoloration were not significant,but blue could remarkably accelerated the beef discoloration.

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