辐照剂量对不同包装酱牛肉贮藏品质的影响

doi:10.13229/j.cnki.jdxbgxb20200266

摘要/Abstract

摘要：

为探讨辐照剂量对包装酱牛肉贮藏品质的影响，采用不同剂量辐照处理真空包装和气调包装（75% CO₂+25% N₂）酱牛肉，研究其贮藏过程中硬度、弹性、菌落总数、pH值、色泽、TBARS、TVB-N和感官特性等品质变化。试验结果表明：辐照剂量与杀菌效果呈正相关，辐照剂量在4~6 kGy时酱牛肉品质较好，剂量大于6 kGy时，会出现明显辐照异味；真空包装酱牛肉6 kGy辐照贮藏品质较佳，货架期可达20 d；气调包装酱牛肉4 kGy辐照贮藏品质较佳，货架期可达18 d。

关键词: 食品加工技术, 辐照剂量, 包装, 酱牛肉, 贮藏品质

Abstract:

In order to explore the effect of radiation dose on the storage quality of packaged spiced beef, vacuum-packed and modified atmosphere packaged (75% CO₂+25% N₂) spiced beef were treated with different doses of radiation. The quality changes during storage were studied. The quality indexes include the hardness, elasticity, total number of colonies, pH, color, TBARS, TVB-N and sensory characteristics. The results show that the radiation dose is positively correlated with the bactericidal effect, the quality of the spiced beef is good when the irradiation dose is 4-6 kGy, and the radiation odor is obvious when the dose is greater than 6 kGy. The vacuum-packaged spiced beef has better storage quality after 6 kGy irradiation, the shelf-life can reach 20 days. The modified atmosphere packaged spiced beef has better storage quality after 4 kGy irradiation, and the shelf life can reach 18 days.

Key words: food processing technology, irradiation dose, packaging, spiced beef, storage quality

中图分类号:

TS251.61

周亚军,李大宇,陈艳,王淑杰. 辐照剂量对不同包装酱牛肉贮藏品质的影响[J]. 吉林大学学报(工学版), 2021, 51(4): 1548-1556.

Ya-jun ZHOU,Da-yu LI,Yan CHEN,Shu-jie WANG. Effect of irradiation treatment on storage quality of spiced beef in different packaging[J]. Journal of Jilin University(Engineering and Technology Edition), 2021, 51(4): 1548-1556.

图/表 11

表1

表2

表3

图1

图2

表4

表5

表6

图3

图4

图5

参考文献 19

1	Al-masri M R, Al-bachir M. Microbial load, acidity, lipid oxidation and volatile basic nitrogen of irradiated fish and meat-bone meals[J]. Bioresource Technology, 2007, 98(6): 1163-1166.
2	赖宏刚, 蒋云升, 张元嵩, 等. 辐照处理对冷鲜鸡肉的品质的影响[J].江苏农业科学, 2018, 46(19): 206-211.
	Lai Hong-gang, Jiang Yun-sheng, Zhang Yuan-song, et al. Effect of 60Co-γ irradiation treatment on quality of fresh chilled chicken[J]. Jiangsu Agricultural Sciences, 2018, 46(19): 206-211.
3	Fadhel Y B, Leroy V, Dussault D, et al. Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immune-compromised patients[J]. Meat Science, 2016, 118: 43-51.
4	黄静, 罗丹, 邓楷, 等. 工业化方便回锅肉的保藏技术研究[J]. 食品与发酵科技, 2019, 55(2): 37-42.
	Huang Jing, Luo Dan, Deng Kai, et al. The preservation technology of industrial convenience twice-cooked meat [J]. Science of Food and Fermentation, 2019, 55 (2): 37-42.
5	张建友, 赵瑜亮, 张梦雨, 等. 不同贮藏温度酱鸭品质变化及其货架期预测[J]. 食品科学, 2019, 40(5): 250-257.
	Zhang Jian-you, Zhao Yu-liang, Zhang Meng-yu, et al. Quality changes and predictive modeling of shelf life of sauced duck stored at different temperatures[J]. Food Science, 2019, 40(5): 250-257.
6	郑维莎. 即食鸡脯肉软罐头的加工工艺研究[D]. 广州:华南农业大学食品科学技术学院, 2016.
	Zheng Wei-sha. The study on processing technology of ready-to-eat chicken breast[D]. Guangzhou: School of Food Science and Technology,South China Agricultural University, 2016.
7	郝红涛. 火腿肠质构标准的构建[D]. 郑州:河南农业大学食品科学技术学院,2010.
	Hao Hong-tao. Construction of ham intestinal texture standard[D]. Zhengzhou: School of Food Science and Technology, Henan Agricultural University, 2010.
8	Alamprese C, Fongaro L,Casiraghi E. Effect of fresh pork meat conditioning on quality characteristics of salami[J]. Meat Science, 2016, 119: 193-198.
9	AL-Masri M R, AL-Bachir M. Microbial load, acidity, lipid oxidation and volatile basic nitrogen of irradiated fish and meat-bone meals[J]. Bioresource Technology, 2007, 98(6): 1163-1166.
10	张扬,赵永富,常国斌,等.辐照处理对盐水鸭和烤鸭品质的影响[J].金陵科技学院学报,2017,33(3):89-92.
	Zhang Yang, Zhao Yong-fu, Chang Guo-bin, et al. Effect of irradiation processing on the quality of salted duck and roast duck [J]. Journal of Jinling University of Science and Technology, 2017, 33 (3): 89-92.
11	Ham Y K, Kim H W, Hwang K E, et al. Effects of irradiation source and dose level on quality characteristics of processed meat products[J]. Radiation Physics and Chemistry,2017,130:259-264.
12	Leygonie C, Britz T J, Hoffman L C. Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions[J]. Food Chemistry, 2011,127(4): 1659-1667.
13	李娜. 烧鸡挥发性风味物质分析及货架期延长技术研究[D]. 天津:天津科技大学化工与材料学院, 2017.
	Li Na. Research on volatile flavor substances and shelf life extension of roasted chicken[D]. Tianjin: Institute of Chemical and Materials,Tianjin University of Science and Technology, 2017.
14	张晗,吕鸣春,梅卡琳,等.电子束辐照对鲈鱼肉杀菌保鲜效果及品质的影响[J].食品科学,2018,39(21):66-71.
	Zhang Han, Ming-chun Lyu, Mei Ca-lin, et al. Effects of electron beam irradiation on the preservation and quality of sea bass (lateolabrax japonicus) meat [J].Food Science, 2018, 39 (21): 66-71.
15	沈月, 刘超超, 高美须, 等. 辐照对鲜切彩椒品质的影响[J]. 现代食品科技, 2014, 30(8):212-218.
	Shen Yue, Liu Chao-chao, Gao Mei-xu, et al. Effect of irradiation on the quality of freshly cut color pepper[J]. Modern Food Science and Technology, 2014, 30(8): 212-218.
16	Abedi A S, Khaksar R, Ferdousi R, et al. Influence of radiation processing of cooked beef sausage on its lipids [J]. Journal of the American Oil Chemists' Society, 2014, 91(3): 421-427.
17	邱焕. 辐照剂量和包装材料对钵钵鸡保藏品质的影响[D].雅安:四川农业大学食品学院,2015.
	Qiu Huan. Effects of irradiation dose and packaging materials on the preservation quality of pot chicken[D]. Yaan: Food Academy,Sichuan Agricultural University, 2015.
18	田昕. 不同杀菌方式对真空包装盐焗鸡翅保藏品质的影响[D].北京:中国农业科学院,2013.
	Tian Xin. Effects of different sterilization methods on the preservation quality of vacuum-packed salt-baked chicken wings[D]. Beijing: Chinese Academy of Agricultural Sciences, 2013.
19	胡鹏,蔡荣宝,王文亮, 等. 辐照肉及肉制品中"辐照味"的产生机理及预防措施[J]. 中国食物与营养, 2009, 15(4): 28-30.
	Hu Peng, Cai Rong-bao, Wang Wen-liang, et al. Mechanism and preventive measures of "irradiated flavor" in irradiated meat and meat products[J]. China Food and Nutrition, 2009, 15(4): 28-30.

相关文章 15

[1]	李欣欣,李大宇,赵子瑞,周亚军. 低温等离子体处理功率对酱牛肉贮藏品质的影响[J]. 吉林大学学报(工学版), 2020, 50(5): 1934-1940.
[2]	徐梦蕾, 高宇, 刘静波, 熊晋锋, 赵颂宁, 黄延军. 基于抗氧化的大豆异黄酮对PC12细胞的神经保护作用[J]. 吉林大学学报(工学版), 2017, 47(1): 332-336.
[3]	张铁华, 姜楠, 刘迪茹, 郝锦峰, 毛春玲, 郭明若. 乳清蛋白基质脂肪替代物的制备及其在低脂液态奶中的应用效果[J]. 吉林大学学报(工学版), 2015, 45(3): 1024-1028.
[4]	袁媛, 张焕杰, 苗雨田, 吴思佳, 林松毅, 刘静波. 鲜切薯片油炸过程中丙烯酰胺形成的贡献率[J]. 吉林大学学报(工学版), 2014, 44(5): 1525-1530.
[5]	赵谋明, 龙肇, 赵强忠, 徐巨才. 蛋白质用量和比例对淡奶油理化性质的影响[J]. 吉林大学学报(工学版), 2014, 44(5): 1531-1536.
[6]	金声琅, 王莹, 殷涌光. 高压脉冲电场对淀粉和肌原纤维蛋白混合凝胶强度的影响[J]. 吉林大学学报(工学版), 2014, 44(2): 573-578.
[7]	徐艳阳, 蔡森森, 吴海成. 玉米热风与微波联合干燥特性[J]. 吉林大学学报(工学版), 2014, 44(2): 579-584.
[8]	张铁华, 李玺, 叶海青, 车宇飞, 田路, 于亚莉. 发酵林蛙油饮品的研制及工艺优化[J]. 吉林大学学报(工学版), 2013, 43(06): 1719-1724.
[9]	王利民, 肖志刚, 刘宇欣, 李杰, 孙旭, 申勋业, 李佳栋. 响应面法优化板栗基营养米挤压加工参数[J]. 吉林大学学报(工学版), 2013, 43(02): 550-556.
[10]	马中苏, 高宇芃, 牛彦清, 陈珊珊. 大豆分离蛋白/壳聚糖共混膜热力学性能[J]. 吉林大学学报(工学版), 2012, 42(增刊1): 470-474.
[11]	刘静波, 常皓, 王二雷, 宫新统, 姜轶群. 高效液相色谱法检测蛋黄卵磷脂中的磷脂酰胆碱[J]. 吉林大学学报(工学版), 2012, 42(增刊1): 449-453.
[12]	刘静波, 陶旭, 姜玮, 丁龙, 王二雷. 利用二次回归正交旋转组合设计优化鸡蛋壳膜唾液酸提取工艺[J]. , 2012, 42(04): 1071-1076.
[13]	孙钟雷, 孙永海, 李宇, 刘晶晶. 基于仿齿压头的物料脆裂力学模型建立及验证[J]. 吉林大学学报(工学版), 2012, 42(02): 510-514.
[14]	赵文竹, 殷涌光, 于志鹏, 于一丁, 刘静波. 玉米须多糖微波提取工艺及其红外光谱结构分析[J]. 吉林大学学报(工学版), 2012, 42(02): 515-520.
[15]	刘静波, 王菲, 王翠娜, 刘军, 王作昭, 王二雷, 张燕, 林松毅. Alcalase酶解蛋清粉制备抗凝血肽的工艺优化[J]. 吉林大学学报(工学版), 2012, 42(01): 250-255.

Metrics

Viewed

Full text

Abstract

Cited

Shared

Discussed

项目	10~8分	8~6分	6~4分	4~2分	2~0分
总分（10分）	总分=色泽×20%+风味×25%+组织状态×15%+口感滋味×40%
色泽	肉色正常，有光泽	肉色正常，稍有褪色	色泽尚可接受	表皮变色并有腐烂	肉质变色严重
气味	无异味，肉香浓郁	无异味，有肉香	肉香稍淡，伴有酸味	几乎无肉香，酸味重	无肉香，酸臭味大
组织状态	有弹性、肉质紧实	有弹性，肉质较紧实	肉质稍有弹性，表面发黏	肉质变软，表面较黏	肉质腐烂霉变，表面黏性大
口感滋味	滋味好，无粗糙感	滋味较好，无异味	滋味稍差有粗糙感	口感粗糙，有异味	不可入口，有异味

时间/d	包装	0 kGy	2 kGy	4 kGy	6 kGy	8 kGy	10 kGy
0	真空	10.02±0.04^e	10.05±0.04^e	9.85±0.21^d	8.80±0.17^c	8.00±0.06^b	7.72±0.01^a
0	气调	10.04±0.12^b	10.06±0.15^b	11.13±0.10^e	12.11±0.34^f	10.50±0.02^d	8.78±0.04^a
4	真空	10.73±0.02^f	10.30±0.02^e	10.00±0.05^d	9.45±0.09^c	9.20±0.11^b	7.95±0.05^a
4	气调	10.54±0.10^b	10.58±0.59^b	11.45±0.05^cd	12.45±0.11^e	11.25±0.31^c	8.97±0.02^a
8	真空	10.89±0.11^d	11.19±0.05^d	10.36±0.06^c	9.55±0.28^b	9.23±0.11^b	8.10±0.10^a
8	气调	10.70±0.06^b	11.7±0.21^cd	12.00±0.23^d	12.72±0.27^e	11.37±0.44^c	9.55±0.11^a
12	真空	11.70±0.06^f	11.19±0.03^e	10.90±0.01^d	10.38±0.11^c	9.69±0.07^b	9.15±0.06^a
12	气调	11.00±0.13^b	12.17±0.05^d	12.66±0.01^d	13.11±0.08^e	12.22±0.07^c	10.16±0.08^a
16	真空	11.78±0.04^f	11.26±0.10^e	11.00±0.07^d	10.89±0.04^c	10.11±0.03^b	9.39±0.05^a
16	气调	11.56±0.09^b	12.45±0.05^c	12.78±0.01^e	13.22±0.09^f	12.66±0.05^d	10.65±0.04^a
20	真空	11.93±0.15^d	11.67±0.05^d	11.59±0.11^cd	11.39±0.38^c	10.99±0.05^b	10.55±0.11^a
20	气调	12.59±0.45^d	14.04±0.05^d	13.14±0.04^c	13.49±0.04^d	12.81±0.10^b	10.99±0.08^a
24	真空	12.00±0.02^d	12.45±0.01^e	11.98±0.06^b	11.68±0.08^c	12.88±0.09^f	11.10±0.10^a
24	气调	13.59±0.45^b	14.54±0.01^d	14.00±0.10^c	14.48±0.03^d	13.53±0.11^b	11.51±0.20^a

时间/d	包装	0 kGy	2 kGy	4 kGy	6 kGy	8 kGy	10 kGy
0	真空	3.83±0.03^b	3.82±0.05^b	3.82±0.07^b	3.81±0.01^b	3.79±0.04^a	3.77±0.03^a
0	气调	3.82±0.02^c	3.79±0.07c	3.77±0.01^c	3.76±0.08^c	3.68±0.09^a	3.65±0.06^a
4	真空	3.69±0.04^a	3.70±0.08^a	3.72±0.02^a	3.74±0.06^a	3.71±0.01^a	3.68±0.01^a
4	气调	3.66±0.02^b	3.65±0.06^b	3.64±0.07^b	3.57±0.06^a	3.55±0.06^a	3.52±0.04^a
8	真空	3.55±0.01^a	3.63±0.01^b	3.60±0.02^b	3.63±0.03^b	3.57±0.03^a	3.52±0.03^a
8	气调	3.48±0.04^a	3.47±0.04^a	3.53±0.03^a	3.50±0.03^a	3.49±0.08^a	3.46±0.01^a
12	真空	3.47±0.09b	3.50±0.01^c	3.51±0.01^c	3.53±0.04^c	3.45±0.01^b	3.41±0.05^a
12	气调	3.43±0.03^ab	3.40±0.01^a	3.49±0.02^c	3.47±0.01^c	3.41±0.02^a	3.39±0.07^a
16	真空	3.42±0.07^a	3.41±0.04^a	3.44±0.01^a	3.48±0.04^b	3.40±0.01^a	3.38±0.06^a
16	气调	3.33±0.05^a	3.35±0.09^a	3.40±0.05^b	3.42±0.03^b	3.39±0.03^b	3.31±0.06^a
20	真空	3.30±0.01^a	3.40±0.01^c	3.42±0.10^c	3.50±0.01^d	3.38±0.03^b	3.37±0.02^b
20	气调	3.24±0.02^a	3.24±0.02^a	3.27±0.06^a	3.25±0.01^a	3.23±0.03^a	3.23±0.01^a
24	真空	3.26±0.02^a	3.33±0.03^b	3.33±0.06^b	3.44±0.05^b	3.31±0.01^b	3.30±0.02^b
24	气调	3.16±0.01^a	3.23±0.04^a	3.31±0.01^b	3.30±0.04^b	3.30±0.05^b	3.22±0.02^a

时间/d	包装	0 kGy	2 kGy	4 kGy	6 kGy	8 kGy	10 kGy
0	真空	46.10±0.11^a	46.50±0.13^b	47.79±0.31^e	48.43±0.50^f	47.42±0.14^d	47.09±0.03^c
0	气调	46.12±0.57^a	47.10±0.20^c	47.43±0.20^d	47.15±0.20^c	46.03±0.22^a	46.38±0.22^b
4	真空	45.11±0.04^a	45.55±0.08^b	46.72±0.07^d	46.99±0.15^e	46.55±0.18^d	45.88±0.10^c
4	气调	45.12±0.11^a	46.26±0.06^c	47.39±0.10^e	46.55±0.09^d	45.28±0.11^ab	45.53±0.17^b
8	真空	44.33±0.06^a	44.78±0.18^b	46.04±0.09^e	46.39±0.11^f	45.85±0.12^d	45.40±0.03^c
8	气调	43.98±0.12^a	44.79±0.25^c	46.10±0.16^d	45.53±0.17^c	44.68±0.11^e	44.71±0.07^b
12	真空	43.98±0.06^a	44.40±0.13^b	45.39±0.24^d	45.65±0.12^e	44.99±0.05^cd	44.97±0.26^c
12	气调	41.97±0.18^a	41.80±0.13^a	43.68±0.03^d	43.53±0.12^c	42.28±0.03^b	42.22±0.07^b
16	真空	43.00±0.04^b	43.56±0.05^c	44.00±0.01^d	44.22±0.03^e	44.33±0.07^f	42.00±0.06^a
16	气调	40.37±0.02^a	40.99±0.07^c	41.78±0.01^e	41.67±0.09^d	40.77±0.09^b	40.56±0.03^b
20	真空	42.50±0.04^b	43.14±0.08^c	43.53±0.03^c	43.60±0.08^c	42.40±0.09^b	42.10±0.07^a
20	气调	37.90±0.08^a	38.96±0.07^b	40.88±0.06^e	40.50±0.08^d	39.39±0.01^c	40.12±0.08^c
24	真空	40.86±0.05^b	40.44±0.13^a	41.40±0.02^c	41.67±0.09^d	40.12±0.03^a	39.98±0.05^a
24	气调	36.99±0.07^a	37.96±0.03^b	39.70±0.08^d	39.80±0.08^e	38.69±0.08^c	39.42±0.10^d

时间/d	包装	0 kGy	2 kGy	4 kGy	6 kGy	8 kGy	10 kGy
0	真空	6.05±0.04^e	6.09±0.08^e	5.49±0.06^d	5.27±0.03^c	5.16±0.05^b	5.09±0.09^a
0	气调	6.05±0.02^e	6.11±0.02^f	5.92±0.07^d	5.52±0.05^a	5.70±0.05^b	5.83±0.08^c
4	真空	6.03±0.05^d	6.41±0.01^e	5.63±0.07^b	5.58±0.03^b	5.78±0.02^c	5.46±0.06^a
4	气调	6.00±0.02^c	5.94±0.01^c	6.01±0.08^c	5.64±0.04^c	5.39±0.08^a	5.41±0.03^a
8	真空	6.51±0.03^d	6.50±0.01^e	5.99±0.07^b	5.87±0.08^b	6.11±0.04^c	5.67±0.06^a
8	气调	5.97±0.04^c	5.77±0.03^b	6.19±0.05^d	5.99±0.02^c	5.57±0.03^a	5.50±0.05^a
12	真空	6.70±0.09^d	6.64±0.09^cd	6.12±0.05^a	6.23±0.04^b	6.56±0.06^c	6.09±0.03^a
12	气调	6.35±0.06^c	6.50±0.05^d	6.39±0.07^c	6.37±0.04^c	5.75±0.06^a	6.03±0.02^b
16	真空	6.78±0.01^c	6.75±0.02^c	6.15±0.08^a	6.30±0.04^b	6.71±0.02^c	6.12±0.04^a
16	气调	6.55±0.09^d	6.60±0.08^d	6.67±0.05^d	6.44±0.06^c	5.87±0.08^a	6.13±0.04^b
20	真空	6.90±0.02^d	6.90±0.04^d	6.29±0.03^b	6.37±0.06^b	6.73±0.03^c	6.19±0.02^a
20	气调	6.91±0.07^d	7.03±0.06^d	6.79±0.03^c	6.65±0.08^b	6.09±0.04^a	6.14±0.02a
24	真空	7.00±0.09^c	7.09±0.01^d	6.44±0.08^a	6.47±0.08^a	7.45±0.04^e	6.78±0.07^b
24	气调	7.01±0.01^d	7.10±0.06^e	6.90±0.05^c	6.88±0.03^c	6.32±0.05^a	6.43±0.03^b