冰温贮藏过程中牛肉食用品质变化及货架期

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Abstract：Thestudysystematicallyinvestigatedthe effectofsuperchilled storage on theeatingqualityofbeef.Thechanges inpH，color，shearforce，purgelossate，cookinglossrate，volatilerganiccompounds（OCs），proteinandlipidoxidation and total viable count were monitored during 12 weeks of superchilled storage （at -1∘C ）.Sensoryevaluationwascarriedout before and after opening the package. The results showed that the pH value remained in the pH range of fresh meat during storage. The redness value increased significantly in the 5th week and then remained at a high level，and the tenderness was improved with the increase in aging time and reached an acceptable level for consumers in the 5th week. The cooking loss ratedecreased significantlyin the 8th weekand then remained unchanged，while the purge loss rate increased significantly in the 12uh week.With the increase in storage time，both the typesand contents ofVOCs increased，indicatinga rickof offflavor formation.Although the freshnessand smell were within anacceptablerangeat12 weeks，they wereclose to the unacceptable threshold，andthere wasariskofconsumerrejection.Moreover，thedegreesof proteinandlipidoxidation increased significantly，and the thiobarbituric acid reactive substances （TBARS）value reached up to 0.47mg/kg Under superchiledconditions，thegrowthof microoganisms wasinhbited，andboththetotalviablecountandtotalvolatilebasic nitrogen（TVB-N）content weremaintainedbelowthe limitssetforfresh meat.Inconclusion，vacuumpackagingcombined with superchiledstoragecan maintainbeefqualityandprolongtheshelflife，butlong-termstorage mayleadtoanincrease inVOCsand inevitably cause the oxidation of proteinsand lipids.

Keywords：superchilled storage;beef;eatingquality;shelf-life DOI：10.7506/rlyj1001-8123-20250216-045

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2025）11-0039-09

牛肉含有丰富的营养成分，这为腐败微生物的增殖提供了适宜环境[1-2]。（剩余20041字）