生鲜牛肉调理配制方法对高氧MAP保鲜包装产品保鲜效果的影响研究

Research on preservation effect influence of pre-preparing method on fresh beef products packaged in MAP

摘要: 以超市新鲜牛肉为原料,以食盐、复合香辛料、料酒添加量作为正交实验因素,研究生鲜调理牛肉在MAP包装下的微生物、色差和pH的变化。实验结果表明,经过调理的生鲜牛肉样品结合高氧MAP包装,在4℃储藏条件下最优组样品第6d产品菌落总数为4.933lgCFU/mL,pH5.76,a*值12.23,符合国家二级生鲜牛肉标准。以菌落总数为目标值进行回归方程优化并试验验证得到最优调理配方为:食盐添加量0.9%、料酒添加量2.0%、香辛料添加量0.6%。

Abstract: We studied microbe, off color and pH value change of fresh beef in the MAP packaging, with supermarket fresh beef as raw material and salt, compound flavor, cooking wine add quantity as orthogonal experimental factors.Results indicated that samples with pre -preparing and high oxygen MAP treatments, stored in 4℃ conditions, pH value was 5.76, total colony amount was 4.933lg CFU/mL, a* value was 12.23 after 6d storage, reached to the second-grade standard of the fresh beef. According to comprehensive regression analysis of bacteria count and optimizing orthogonal, we concluded that the optimum formula was:salt 0.9% , wine 2.0%, pice 0.6%.