Quality Changes of Braised Beef during Storage after Two Cycles of Sterilization with Different Methods
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Abstract:
In order to extend the shelf life of stewed beef without affecting its sensory quality, the braised beef after vacuum packaging was sterilized in three ways: boiling water sterilization 1 (BWS1; boiling water sterilization for 30 min); boiling water sterilization 2 (BWS2; boiling water sterilization for 30min, then standing at room temperature for 48h, and finally boiling water sterilization for 30 min); High temperature sterilization (HTS); sterilization formula was 15'-28'-15'/121 ℃). A non sterilized group was set up as the CK group. The CK, BWS1 and BWS2 groups were stored at 0 ~ 4 ℃, whilst the HTS group was stored at room temperature. Sensory evaluation was performed on the four groups of products on Day 0, and the changes in microbial and physico-chemical indexes during storage were measured. The results showed that the number of microorganisms in the CK group exceeded the standard on the 14th day of storage (total colony count, Lactobacillus count, Pseudomonas count, Enterobacteriaceae count were 4.38 lg (CFU/g), 4.28 lg(CFU/g), 4.01 lg(CFU/g) and < 1 lg (CFU/g), respectively), the TBARS value increased to 0.18 mg/kg, and the pH, color difference and nitrite residue decreased significantly. No microorganisms were detected in HTS group during the entire storage. The number of microorganisms in BWS1 and BWS2 groups did not exceed the standard limit on the 180th day of storage, especially the number of microorganisms in BWS2 group was significantly lower than that in BWS1 group (p<0.05). With the extension of storage time, the BWS2 group had the highest luminance value, significantly lower content of nitrite residue than BWS1 group (p<0.05), the lowest degree of lipid oxidation (TBARS 0.42 mg/kg), and good sensory quality. Therefore, two cycles of boiling water sterilization of stewed beef is a better sterilization method, which can maintain better the product quality while prolonging the cold storage period to 180 days.
