Comparative Analysis of Physicochemical Properties and Sensory Quality of Beef under Different Storage Conditions
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Abstract:
In order to analyze the changes in the physicochemical properties and sensory quality of beef by different packaging methods and at storage temperatures, the longissimus dorsi muscle of beef in this experiment was stored at an ice temperature (-1.5±0.1) ℃ and low temperature (2±1) ℃ with air-packaging (AP) and vacuum packaging (VP), and modified atmosphere packaging (MAP). MAP included gases at two different ratios: MAP1 contained 78.8% O2, 18.8% CO2 and 2.4% N2, and MAP2 contained 60% CO2 and 40% N2. The changes in the beef indices of different treatment groups during storages such as cooking loss, juice loss rate, color parameters, metmyoglobin (MetMb), total volatile base-nitrogen (TVB-N), lipid oxidation and sensory quality were measured and analyzed. The results showed that the cooking loss of AP reached the maximum on the 15th day (28.93% and 27.03% for the storages at 2 ℃ and -1.5 ℃, respectively). The MetMb content of the MAP1 group was always higher than those of the other treatment groups, reaching the maximum value on the 10th day (54.39% and 48.69% for the storages at 2 ℃ and -1.5 ℃, respectively). The TBARS value increased with the extension of storage. The TBARS value of MAP1 was significantly higher than those of VP and MAP2 (p<0.05). The TBARS value of MAP1 on the 15th day was higher than 0.7 mg MAD/kg. The TVB-N values of MAP2 and VP on the 15th day were lower than the limit threshold (15 mg/100 g). According to the obtained sensory scores, the shelf life of MAP2 was determined to be 25 days, which was longer than those of other treatment groups. In summary, the quality of beef stored at the ice temperature was better than that under refrigeration, and MAP2 (60% CO2 and 40% N2) can make beef having better storage quality. This experiment provides data support for the application of the beef preservation method in actual production.
