冰温保鲜技术对牛羊肉品质影响的分析-analysis of the effect of ice temperature preservation technology on beef and mutton quality.docxVIP

ABSTRACTControlledfreezingpointtechnologywasabeneficialmethodforstoringfreshfood,whichcouldmaintainnormalmetabolism,inhibitthegrowthofmicroorganismsandprolongtherefreshment.Toourknowledge,althoughcontrolledfreezingpointtechnologywaswidelyappliedtofruitsandvegetables,anditsapplicationinmeatincreasedgradually.Thestudycombinedcontrolledfreezingpointtechnologywithhigh-pressuretreatmentormodifiedatmospherepackaging,andinvestigatedthequalitiesofbeefandmuttonunderdifferentconditions.Atlast,electronicnosetechnologywasusedforpredictionofthestorageshelflifeofbeefandmutton,inordertoprovideareferencefortheapplicationofcontrolledfreezingpointtechnologyinpreservationoffreshbeefandmutton.Theresearchcontentandmajorresultsofexperimentwereclarifiedasfollows:Inthisstudy,Simmentalbeefwasusedasthematerialtoinvestigatetheeffectofhighpressureat150MPaonthequalityofbeefstoredaticetemperature(-2℃),givingareferencetodevelopanewmethodofbeefstorage.Theresultsshowedthatcomparingwiththecontrolgroup,thesensoryscoresofthebeeftreatedby150MPaat20℃for15minswerehigher.Comparedwithcontrolgroup,thechangeofindexessuchastexture,cookinglossrate,pHofbeeftreatedbyhighpressurewasslower.Thestoragetimeof150MPabeefwas32days,extending7daysthancontrolgroup.Itisreasonabletoconcludethathighpressureisbeneficialforprolongingthestorageperiodofthebeefaticetemperature.Inordertoextendthestoragetimeoffreshmutton,effectofmodifiedatmospherepackaging(MAP)withvariousgascomponentsonthequalityoffreshmuttonduringicetemperaturestorageweredetermined.Sensoryevaluationscores,color,driplossrate,TVB-N,pHvalueandmicrobialloadsofthemuttonsamplespackedunder75%O2+25%CO2and75%N2+25%CO2atmospherestoredaticetemperature(-1℃)wereanalyzed,vacuumpackagingascontrol.Theresultsshowedthatthedriplossrateoffreshmuttoninvacuumpackageissignificantlyhigherthanthatofmodifiedatmospherepackagedmutton,butthecolorandsensoryevaluationofmuttonpackedunder75%N2+25%CO2atmospherewereworstamongthethreetypesofpakages.Muttonpackedunder75%O2+25%CO2atmospherehadthebestcol