CN105309593B - 一种复合精油与气调包装联合保鲜调理牛肉的方法 - Google Patents
一种复合精油与气调包装联合保鲜调理牛肉的方法 Download PDFInfo
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Abstract
一种复合精油与气调包装联合保鲜调理牛肉的方法，属于保鲜技术领域。本发明将挑好的新鲜牛肉洗净、切好，在复合植物精油液中浸渍，取出稍沥干；将浸渍后的牛肉放入气调包装盒内，迅速预冷；将冷却的装牛肉的气调包装盒内充入混合配比的气体进行保鲜包装，随后在0~4℃低温下保藏。本发明方法包装的牛肉保鲜期可达到24d，其菌落总数未超过6.0 lgcfu/g，挥发性盐基氮TVB‑N值未超过20 mg/100g，属于二级鲜度的范围内，且牛肉色泽稳定，呈樱桃红色，保鲜效果好的优点，用于烹调保鲜的熟牛肉。
Description
技术领域
本发明涉及一种复合精油与气调包装联合保鲜调理牛肉的方法，尤其是复合植物精油及气调所得优化配比是实现该方法的技术关键，属于保鲜技术领域。
背景技术
牛肉营养丰富，含水量高，在贮藏、流通及销售过程中，会受到生物性、化学性及物理性等方面因素的影响，极易发生变质、变色和变味现象，严重降低其食用价值和商品价值，缩短货架期。气调包装是采用复合气体（O2、N2、CO2等）对包装盒或者包装袋内的空气进行置换，达到抑制细菌（微生物）生长繁殖的目的，从而延长货架期。CO2气体可抑制大多数腐败细菌和霉菌的生长繁殖；O2可抑制大多数厌氧细菌的生长繁殖，保持鲜肉色泽并维持新鲜果蔬需氧呼吸；N2作为填充气体，与肉类不起作用；植物精油具有较好的抑菌、杀虫活性和抗自由基氧化作用，可作为食品天然防腐剂和保鲜剂，且具有挥发性，同时可作为特种气体。
合理的气调包装不仅可以保证肉品的卫生质量，延长货架期，还可以对肉制品的感光质量产生良好的影响。杨声盛发明了“一种肉类气调保鲜方法”，采用30%CO2和70%N2气调包装，于4~8℃下贮藏，肉类保鲜效果好（CN101356935A）。王志琴等发明了“一种气调包装牛肉低温保鲜的方法”，表明最佳气调配比为50% O2+25%CO2+25% N2和55%O2+35% CO2+10%N2，能达到24d的保鲜效果（CN101889601A）。David，J. Warburton认为混合气体中的CO2浓度大于20%时可使需氧菌的生长速度下降1倍。100%CO2气调包装，防腐效果最好，肉色最差；而75%的O2和25%的CO2气调包装肉色最好，但防腐效果最差，保质期短。王永刚等研究“冷鲜羊肉气调包装气体比例的优选”，选出最佳的气调保鲜气体比例为75%CO2，10%O2，15%N2，可以在18d内使冷鲜羊肉保持在二级鲜度。付丽等研究“气调包装对冷却猪肉保鲜护色效果的研究”，指出最佳的冷却猪肉气调包装混合气体比例为50% CO2、40% O2及10% N2，虽然肉色较暗，但可大大延长冷却肉的货架期，贮存21d期间菌落总数5.3 lgcfu/g，另外混合气体比例为30% CO2、60% O2及10% N2，可在14d内保持肉色鲜红。谢晶等研究“冰温结合不同比例氧气气调对冷却肉的保鲜效果”，采用20%CO2+80%O2、20%CO2+20%O2+60%N2及20%CO2+80%N2研究不同含氧比例气调对冰温保鲜冷却猪肉的影响，结果证明，80%O2和20%O2都能长时间维护冷却肉的色泽，均能较好的抑制微生物的繁殖，贮藏24d还会超过冷却肉的卫生标准，且差异不显著，但在汁液流失率、保水能力方面各有优势。有研究证明，用50%O2、25%CO2和25%N2组成混合气体可使肉色鲜红，防腐保鲜，同时又可防止包装因CO2浓度变化造成的压塌现象，在0~4℃冷藏条件下保存7~10d。因此过高浓度的O2及CO2气调包装不利于鲜肉的保鲜。综上所述，高浓度氧气气调保鲜肉的颜色较好，但防腐效果不佳，而高浓度二氧化碳气调保鲜肉的颜色较差，因此本发明构思并设计的氧气、二氧化碳及氮气的多元气调配比方案，综合贮藏期间牛肉的感官性状、理化性质、菌相的变化规律，进行牛肉品质各项指标测定，探索出了牛肉保鲜效果最佳的气体配比组分。
植物精油是重要的植物次生代谢产物，有分子量较小的简单化合物组成，具有一定的芳香气味。近年来，以天然植物精油代替化学合成物质作为食品保鲜剂成为研究热点，植物精油中含有多种低分子的抗菌物质和抗氧化成分，作为天然、无毒的食品防腐、抑菌剂，已经被许多国家和地区广泛应用于食品保鲜。刘晓丽等研究“复合香辛料精油对猪肉中单核增生性李斯特菌的抑制作用”表明，丁香、肉桂及黑胡椒精油对单增李斯特菌都有较强的抑制作用，精油复配产生相加作用，使复合精油的抑菌效果增强，且在“复合香辛料精油在冷却猪肉保鲜中的应用”研究中采用0.5%丁香+0.5%肉桂+0.5%黑胡椒精油复配的保鲜剂对猪肉的保鲜效果较好，结合真空包装及（4±1）℃贮藏，可以延长冷却猪肉的保鲜期至15d。陈奇等在“八角茴香精油的抗菌活性及在肉类保鲜中的应用研究”结果表明，八角茴香精油对大肠杆菌、酵母菌和根霉菌均有一定的抑制作用，并能保持肉的新鲜度。姚成强等研究“桂皮精油和丁香精油对冷却猪肉保鲜效果的研究”结果表明，0.8%丁香精油和0.8%桂皮精油混合配制成的复合保鲜剂，结合低温（3.0±0.5）℃贮藏，猪肉的保鲜效果最佳。江洁芳等利用超临界CO2萃取的花椒精油处理猪肉，结合真空包装，于0~4℃贮藏，能有效抑制肉类腐败微生物的生长，延长冷却猪肉的保鲜期，且保鲜效果随着花椒精油浓度的增大而加强。海力毕努尔在“孜然精油对冷却肉抑菌保鲜作用”的研究中表明，孜然精油对辣椒疫霉病菌孢子囊释放的游动孢子的抑制率为96.64%，具有抑菌保鲜作用，可延长肉类的新鲜度。刘琳等研究了丁香精油、桂皮精油、陈皮精油、大蒜精油、八角精油、芥末精油6种香辛料精油对调理鸡肉的保鲜效果，结果表明丁香精油、桂皮精油及芥末精油的保鲜效果最佳，且以0.03%丁香精油、0.09%桂皮精油以及0.06%芥末精油进行复配，于（4±1）℃下贮藏可使生鲜调理鸡肉的保鲜期延长至21d。顾仁勇等研究丁香、肉桂、山苍子和牛至四种香辛料精油组成的复合保鲜剂对猪肉的保鲜效果，结果表明9%牛至精油+9%丁香精油+9%山苍子精油+9%肉桂精油的复合保鲜剂，结合真空包装，于0~4℃下贮藏，可延长冷藏猪肉保鲜期。综上所述，丁香精油、八角茴香精油、肉桂精油具有很强的抑菌作用，在鲜肉的保鲜中效果明显，但单独使用植物精油对鲜肉进行保鲜，用量较大，且芳香味较重。本发明结合复合植物精油的抑菌性及抗氧化性的协同效应，采用较低浓度的复合植物精油及较低的氧气浓度既可以抑制微生物生长，维持鲜肉色泽稳定，且植物精油挥发性的芳香物质作为气调保鲜的特种气体成分。
张赟彬等研究“荷叶精油与气调包装协同对鲜肉的抑菌活性研究”中，用不同浓度的荷叶精油与高氧气调包装（80%O2，20%CO2）和低氧气调包装（20%O2，50%CO2，30%N2）复合保鲜对肉中的大肠杆菌、金黄色葡萄球菌和沙门氏菌进行抑菌试验，结果表明2.0%荷叶精油结合低氧气调包装对不同菌种的抑菌效果略优于高氧气调包装，但不能保持鲜亮的颜色。但该研究仅针对荷叶精油与80%的高氧气调及20%的低氧气调包装协同保鲜对鲜肉中大肠杆菌、金黄色葡萄球菌和沙门氏菌的抑菌活性，没有综合鲜肉的感官性状、弹性等理化指标进行研究分析，而本发明在复合精油预处理后，结合气调包装进行保鲜，综合鲜肉的菌相变化、理化指标、感官指标等，探索最佳的复合精油组分及气调配比，达到了设计要求。
发明内容
本发明的目的是提供一种通过复合精油联合气调保鲜牛肉的方法，为生鲜牛肉生产企业选择合适的保鲜方式，以延长牛肉在冷链销售系统中的货架期。该法采用的复合精油联合气调保鲜技术工艺先进、安全性高、保鲜效果好、牛肉色泽稳定且营养品质高，在0~4℃条件下保鲜24d，技术指标均达到国家标准。
本发明的技术方案，一种复合精油与气调包装联合保鲜调理牛肉的方法，步骤如下：
（1）浸渍：将挑好的新鲜牛肉洗净、切好，在由丁香精油、肉桂精油、八角茴香精油组成的复合精油液中浸渍30s，取出稍沥干；
（2）预冷：将步骤（1）浸渍后的牛肉放入气调包装盒内，迅速预冷，将内部温度降到4~8℃；
（3）气调：将步骤（2）所得冷却的装牛肉气调包装盒抽真空后充入O2、CO2和N2的混合气体进行气调保鲜，充气时间为3s，压力为0.6MPa；
（4）保藏：将步骤（3）气调包装后的牛肉储存在0~4℃下保藏即可。
步骤（1）所述复合精油液质量浓度为（以20%的乙醇溶液为稀释剂）0.8%的丁香精油、0.8%的肉桂精油和0.8%的八角茴香精油复配。
步骤（3）中所述的混合气体体积比例为20%的O2、50%的CO2和30%的N2混合配比的气体。
最终，通过复合精油预处理，联合气调包装技术保鲜的牛肉能达到24d的保鲜效果，菌落总数符合国家标准规定的范围，且牛肉的感官性状、色泽、弹性、气味、肉新鲜度的理化指标以及总挥发性盐基氮都符合二级鲜肉的指标。
本发明的有益效果：
1、复合植物精油中含有多种低分子的抗菌物质和抗氧化成分，能够显著抑制牛肉在贮藏过程中微生物的生长繁殖，可作为天然、无毒的食品防腐、抑菌剂代替化学合成物质。
2、复合植物精油联合气调保鲜技术，能够显著抑制微生物生长繁殖，维持牛肉鲜红色泽，提高牛肉卫生及营养品质，延长保鲜期。
3、经测定，以确定复合精油液（0.8%丁香精油+0.8%肉桂精油+0.8%八角茴香精油）联合气调（20%O2 + 50%CO2 + 30%N2）比例的保鲜技术得到的牛肉保鲜效果最好，能在0~4℃下保存达到24d，其菌落总数未超过6.0 lgcfu/g，都在国家标准规定的范围内，总挥发性盐基氮TVB-N值未超过20 mg/100g，符合二级鲜肉的指标，且牛肉感官性状色泽稳定，呈樱桃红色，保鲜效果好的优点。
4、采用复合精油联合气调保鲜方法贮藏牛肉，工艺简单，易于控制，可实现工业化生产。
具体实施方式
实施例1
将挑好的新鲜牛肉洗净、切好，随机分成四组（300g左右），分别在复合精油液中浸渍30s，四组复合精油液分别为：0.4%丁香精油+0.4%肉桂精油+0.4%八角茴香精油，0.6%丁香精油+0.6%肉桂精油+0.6%八角茴香精油，0.8%丁香精油+0.8%肉桂精油+0.8%八角茴香精油，1.0%丁香精油+1.0%肉桂精油+1.0%八角茴香精油，取出稍沥干，置于气调包装盒内，在冰箱（0~4℃）中迅速预冷24h，预冷后的牛肉内部温度为4~8℃；将冷却的装牛肉气调包装盒抽真空后充入50%O2 + 20%CO2 + 30%N2的混合气体进行保鲜包装，气调包装充气时间为3s，压力为0.6MPa；将气调包装后的牛肉储存在0~4℃下保藏。结果：复合精油配比设定为1.0%丁香精油+1.0%肉桂精油+1.0%八角茴香精油联合50%O2 + 20%CO2 + 30%N2的混合气体对牛肉进行气调保鲜。
结果，复合精油配比为1.0%丁香精油+1.0%肉桂精油+1.0%八角茴香精油联合50%O2 + 20%CO2 + 30%N2的混合气体保鲜，牛肉至24d菌落总数还未超过6.0 lgcfu/g，TVB-N值未超过20 mg/100g，属于二级鲜度的范围内，且牛肉颜色稳定，呈樱桃红色，但精油的芳香味明显。
实施例2
将挑好的新鲜牛肉洗净、切好，随机分成四组（300g左右），分别在复合精油液中浸渍30s，四组复合精油液分别为：0.4%丁香精油+0.4%肉桂精油+0.4%八角茴香精油，0.6%丁香精油+0.6%肉桂精油+0.6%八角茴香精油，0.8%丁香精油+0.8%肉桂精油+0.8%八角茴香精油，1.0%丁香精油+1.0%肉桂精油+1.0%八角茴香精油，取出稍沥干，置于气调包装盒内，在冰箱（0~4℃）中迅速预冷24h，预冷后的牛肉内部温度为4~8℃；将冷却的装牛肉气调包装盒抽真空后充入20%O2 + 50%CO2 + 30%N2的混合气体进行保鲜包装，气调包装充气时间为3s，压力为0.6MPa；将气调包装后的牛肉储存在0~4℃下保藏。
结果，复合精油配比为0.8%丁香精油+0.8%肉桂精油+0.8%八角茴香精油及1.0%丁香精油+1.0%肉桂精油+1.0%八角茴香精油联合20%O2+50%CO2+30%N2的混合气体保鲜，牛肉至24d菌落总数均未超过6.0 lgcfu/g，TVB-N值均未超过20mg/100g，属于二级鲜度的范围内，牛肉颜色稳定，且精油浓度越高，抑菌效果越好，但1.0%丁香精油+1.0%肉桂精油+1.0%八角茴香精油处理的牛肉精油芳香味明显。
实施例3
将挑好的新鲜牛肉洗净、切好，随机分成四组（300g左右），分别在复合精油液中浸渍30s，四组复合精油液分别为：0.4%丁香精油+0.4%肉桂精油+0.4%八角茴香精油，0.6%丁香精油+0.6%肉桂精油+0.6%八角茴香精油，0.8%丁香精油+0.8%肉桂精油+0.8%八角茴香精油，1.0%丁香精油+1.0%肉桂精油+1.0%八角茴香精油，取出稍沥干，置于气调包装盒内，在冰箱（0~4℃）中迅速预冷24h，预冷后的牛肉内部温度为4~8℃；将冷却的装牛肉气调包装盒抽真空后充入70%CO2 + 30%N2的混合气体进行保鲜包装，气调包装充气时间为3s，压力为0.6MPa；将气调包装后的牛肉储存在0~4℃下保藏。
结果，复合精油配比为0.8%丁香精油+0.8%肉桂精油+0.8%八角茴香精油及1.0%丁香精油+1.0%肉桂精油+1.0%八角茴香精油联合70%CO2 + 30%N2的混合气体保鲜，牛肉至24d菌落总数均未超过6.0 lgcfu/g，TVB-N值均未超过20 mg/100g，属于二级鲜度的范围内，但牛肉颜色均较深，感官性质不佳。
Claims (1)
1.一种复合精油与气调包装联合保鲜调理牛肉的方法，其特征在于步骤如下：
（1）浸渍：将挑好的新鲜牛肉洗净、切好，在由丁香精油、肉桂精油、八角茴香精油组成的复合精油液中浸渍30s，取出稍沥干；
（2）预冷：将步骤（1）浸渍后的牛肉放入气调包装盒内，迅速预冷，将内部温度降到4~8℃；
（3）气调：将步骤（2）所得冷却的装牛肉气调包装盒抽真空后充入O2、CO2和N2的混合气体进行气调保鲜，充气时间为3s，压力为0.6MPa；
（4）保藏：将步骤（3）气调包装后的牛肉储存在0~4℃下保藏；
步骤（1）所述复合精油液为以质量浓度为20%的乙醇溶液为稀释剂，其中含有最终质量浓度为0.8%丁香精油+0.8%肉桂精油+0.8%八角茴香精油的复合精油液；
步骤（3）中所述的混合气体体积比例为20%的O2、50%的CO2和30%的N2混合配比的气体。
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| CN105901632A (zh) * | 2016-04-14 | 2016-08-31 | 北京农学院 | 一种防腐用香辛料复配液及其制备方法 |
| CN106721881A (zh) * | 2016-12-19 | 2017-05-31 | 扬州冶春食品生产配送股份有限公司 | 一种三丁馅包子的非冻结联合气调保鲜方法 |
| CN108208136A (zh) * | 2017-12-01 | 2018-06-29 | 仙桃精武食品工业园有限公司 | 鸭制品拌料保鲜精油及用其制备的鸭制品 |
| CN107927302A (zh) * | 2017-12-26 | 2018-04-20 | 北京红螺食品有限公司 | 一种低糖山楂糕及其制作方法 |
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| CN109287732A (zh) * | 2018-12-12 | 2019-02-01 | 江苏经贸职业技术学院 | 一种冷鲜肉抑菌剂和制备方法 |
| CN109699732A (zh) * | 2019-03-01 | 2019-05-03 | 江南大学 | 一种调理肴肉优质货架期延长的复合方法 |
| CN110024842A (zh) * | 2019-03-21 | 2019-07-19 | 广东省农业科学院蚕业与农产品加工研究所 | 一种冰鲜鸡保鲜方法及复合防腐液 |
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| CN110973224A (zh) * | 2019-12-10 | 2020-04-10 | 宜春学院 | 一种植物精油复合保鲜剂及其在冷鲜肉类保鲜中的应用 |
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| CN111011738A (zh) * | 2019-12-23 | 2020-04-17 | 武汉良之隆食材股份有限公司 | 上浆牦牛肉片的制作方法及其所制得产品和菜肴 |
| CN110973225A (zh) * | 2019-12-26 | 2020-04-10 | 甘肃农业大学 | 一种提高羊肉保鲜效果的包装方法 |
| CN111543473A (zh) * | 2020-06-28 | 2020-08-18 | 山东农业大学 | 一种烤鸭保鲜方法 |
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| CN115707390B (zh) * | 2021-08-20 | 2024-07-12 | 上海市农业科学院 | 一种用于生牛肉辐照杀菌加工中的色泽保持剂及使用方法 |
| CN114145335A (zh) * | 2021-11-25 | 2022-03-08 | 山东农业大学 | 一种牛至精油壳聚糖涂层液及制备方法 |
| CN114532394B (zh) * | 2022-03-10 | 2023-10-03 | 曾磊 | 一种鸡肉的排酸和保鲜方法 |
| CN114568487A (zh) * | 2022-03-28 | 2022-06-03 | 国澳(福建)食品有限公司 | 一种用于牛肉冷冻保鲜的预处理方法 |
| CN114946936A (zh) * | 2022-06-02 | 2022-08-30 | 成都大学 | 一种延长蓝莓鲜果上市期的复合保鲜方法 |
| CN115491260A (zh) * | 2022-08-24 | 2022-12-20 | 广西农业职业技术大学 | 一种含肉桂、八角茴香精油复配防腐剂的制备方法 |
| CN115812768B (zh) * | 2022-11-16 | 2024-11-01 | 华中农业大学 | 一种猪肉保鲜方法 |
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| CN105309593A (zh) | 2016-02-10 |
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