不同包装材料的冷冻藏羊肉品质比较分析

Comparative Analysis of the Quality of Frozen Tibetan Mutton with Different Packaging Materials

摘要:

为延长冷冻藏羊肉的贮藏期。该文以青海藏羊肉为试材，通过测定菌落总数、pH值、色泽稳定性、保水性、硫代巴比妥酸含量（TBA）、过氧化值（POV）以及肌原纤维蛋白氧化等指标，探讨不同包装材料：尼龙复合袋（PA/PE）、聚酯复合袋（PE/PET）、七层共挤袋（PA/TIE/PA/TIE/PE/PE/PE）处理下的藏羊肉在-18 ℃下贮藏0、3、7、15、30、60、90 d后品质变化情况。结果显示：与普通保鲜袋相比，三种包装材料结合真空包装对冷冻藏羊肉品质具有显著影响，其中尼龙复合袋（PA/PE）可较好的保持冷冻藏羊肉的品质。在冷冻90 d后，与普通保鲜袋相比，菌落总数下降了1.7 lg CFU/g，pH值在6.2~6.6范围内，色泽稳定性较好；蒸煮损失率、解冻损失率和离心损失率分别上升了4.51%、0.93%和2%；TBA值和POV值显著低于普通保鲜袋，分别降低了0.78 mmol/kg、0.033 mg/100 g；肌原纤维蛋白羰基含量降低了1.63 nmol/mg，巯基降低了0.21 nmol/g，表面疏水性下降了6.74 μg。综合分析，尼龙复合袋（PA/PE）结合真空包装进行处理，在-18 ℃贮藏条件下，可保证冷冻藏羊肉的品质，延长货架期。

Abstract:

To extend the storage period of frozen Tibetan mutton, Tibetan mutton from Qinghai was used as the test material. The total bacterial count, pH value, color stability, water-holding capacity, thiobarbituric acid (TBA) content, peroxide value (POV), and myofibrillar protein oxidation were measured. The quality changes of Tibetan mutton stored at -18 ℃ for 0, 3, 7, 15, 30, 60, and 90 days were investigated under treatments with different packaging materials: nylon composite bags (PA/PE), polyester composite bags (PE/PET), and seven-layer co-extrusion bags (PA/TIE/PA/TIE/PE/PE/PE). The results showed that compared with standard fresh-keeping bags, the three tested packaging materials, combined with vacuum packaging, had a significant effect on the quality of frozen Tibetan mutton. PA/PE bags could help preserve the quality of the mutton more effectively. After 90 days of freezing, the total number of colonies decreased by 1.7 lg CFU/g in the PA/PE bags compared with the standard storage bags. The pH value was in the range of 6.2~6.6, and the color stability was superior. The cooking loss rate, thawing loss rate, and centrifugal loss rate increased by 4.51%, 0.93%, and 2%. The TBA and POV values were significantly lower in the PA/PE bags than the standard storage bags, showing reductions of 0.78 mmol/kg and 0.033 mg/100 g, respectively. The carbonyl content of myofibrillar protein decreased by 1.63 nmol/mg, the sulfhydryl group content decreased by 0.21 nmol/g, and the surface hydrophobicity decreased by 6.74 μg. Comprehensive analyses showed that the PA/PE bag combined with vacuum packaging, while storing at a temperature of -18 ℃, can effectively maintain the quality of frozen Tibetan mutton and prolong its shelf life.