EFFECT OF OXYGEN‐ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT
EFFECT OF OXYGEN‐ENRICHED ATMOSPHERES ON STORAGE QUALITY OF PACKAGED FRESH MEAT
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富氧气氛对包装鲜肉贮藏品质的影响
DOI：
10.1111/j.1365-2621.1971.tb03334.x
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发表时间：
2008
期刊：
影响因子：
--
通讯作者：
S. G. Gilbert
中科院分区：
文献类型：
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作者：
H. Daun;M. Solberg;W. C. Franke;S. G. Gilbert
从实践和理论的角度来看，鲜肉保质期的延长都很重要。颜色通常被用来衡量鲜肉在储存过程中的质量。使用卫生预防措施制备牛肉顶部圆形切片。将肉片封装在一个特殊设计的热密封半刚性聚氯乙烯托盘系统中。面对面的肉样品被用来比较高氧与正常空气气氛的影响。将每对包装中的一个抽真空，并通过隔膜将气氛重新调节至约90%的氧气。将包装保持在4 ± 0.5°C下，每天进行CO2、O2和N2的气相色谱读数。分光光度法和细菌学评价选定的包装年龄在储存过程中，以确定色素氧化和微生物生长。进行了三个实验，每个实验包含六到八对样品。在两个时期内观察到CO2的产生-第一个时期在包装后立即发生并持续1-2天，之后CO2水平保持大致稳定长达8-9天，此时它再次开始增加，与增加的细菌生长相对应。在储存的样品中产生的CO2比利用的O2多。在第一阶段，储存在富氧气氛中的样品比储存在空气中的样品具有更高的O2吸收。两种气氛中的微生物生长相似。在本研究的条件下，与储存在空气气氛中的样品相比，顶空富集至约90%氧气可延长可接受的肉色。
SUMMARY —The extension of fresh meat shelf-life is important from both practical and theoretical points of view. Color is usually used as a measure of fresh meat quality during storage. Beef top-round slices were prepared using sanitary precautions. Meat slices were enclosed in a thermally sealed semi-rigid polyvinyl chloride tray system of special design. Face-to-face meat samples were used to compare the effects of high oxygen with normal air atmospheres. One package from each pair was evacuated and the atmosphere readjusted to approximately 90% oxygen through a septum. Packages were kept at 4 ± 0.5°C and gas chromatographic readings for CO2, O2 and N2 were conducted daily. Spectrophotometric and bacteriological evaluations were made on selected pack ages during storage to determine pigment oxidation and microbial growth. Three experiments each containing six to eight pairs of samples were conducted. The generation of CO2 was observed in two periods–the first immediately after packaging and lasting for 1–2 days, after which the CO2 level remained approximately stable up to 8—9 days, when it again started to increase in correspondence with increased bacterial growth. There was more CO2 produced than O2 utilized in the stored samples. In the first stage, samples stored in oxygen-enriched atmospheres had higher O2 uptake than samples stored in air. Microbial growth was similar in both atmospheres. Under conditions of this study, head space enrichment to about 90% oxygen prolonged acceptable meat color when compared with samples stored in an air atmosphere.