家电科技 ›› 2020, Vol. 0 ›› Issue (zk): 175-178.doi: 10.19784/j.cnki.issn1672-0172.2020.99.042

• 制冷与空调 • 上一篇    下一篇

酱牛肉在抽真空包装冰箱贮藏的保鲜效果测评

鞠晓晨1,2, 周晓东1,2, 张宇佳3, 胡哲1, 4, 向晨曦5, 赵元晖5   

  1. 1.海信家电集团股份有限公司 山东青岛 266100;
    2.海信(山东)冰箱有限公司 山东青岛 266000;
    3.中家院(北京)检测认证有限公司 北京 100176;
    4.海信容声(广东)冰箱有限公司 广东佛山 528303;
    5.中国海洋大学食品科学与工程学院 山东青岛 266003
  • 出版日期:2020-11-10 发布日期:2021-01-05
  • 通讯作者: 鞠晓晨 juxiaochen@hisense.com

Evaluation of preservation effect of sauce beef in refrigerator with vacuum pump technology

JU Xiaochen1,2, ZHOU Xiaodong1,2, ZHANG Yujia3, HU Zhe1, 4, XIANG Chenxi5, ZHAO Yuanhui5   

  1. 1. Hisense Home Appliance Group Co., Ltd. Qingdao 266100;
    2. Hisense(Shandong)Refrigerator Co., LTD. Qingdao 266000;
    3. CHEARI(Beijing)Certification&Testing Co., LTD. Beijing 100176;
    4. Hisense Ronshen (Guangdong) Refrigerator Co., LTD. Foshan 528303;
    5. College of Food Science and Engineering, Ocean Univ. of China. Qingdao 266003
  • Online:2020-11-10 Published:2021-01-05

摘要: 以酱牛肉为研究对象,通过感官评定、色差、菌落总数、pH值及丙二醛的测定,对比了经抽真空包装及普通包装的样品在4℃贮藏条件下的品质变化。结果表明:在4℃条件下贮藏,与普通包装组相比,经抽真空处理的酱牛肉货架期延长4 d左右。真空包装比普通包装能更好地保持酱牛肉的贮藏品质,可有效抑制微生物生长,延缓脂质的氧化。

关键词: 真空包装, 酱牛肉, 保鲜, 品质

Abstract: Sauce beef were stored at 4℃ in refrigerator with vacuum pump technology. The fresh-keeping effects of two different packaging were compared by measuring sensory evaluation, chromatic aberrations, total number of bacteria, pH value and MDA value of sauce beef. The results show that vacuum package storage lengthened for about 4 days compared with ordinary package. Vacuum package storage has a positive influence on the flavor and inhibit the reproduction microorganisms of sauce beef. In addition, vacuum package storage can delay the oxidation of sauce beef.

Key words: Vacuum packaging, Sauce beef, Preservation, Quality

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