目的 以新鲜的黑山羊肉为原料,研究真空和气调包装对山羊肉贮藏过程中感官质量、pH 值、色泽、菌落总数、TVB-N 值等主要技术指标变化的影响。 方法 将山羊屠宰后取其后腿,在-18 ℃ 下冷却到中心温度低于 4 ℃ 后,去掉筋腱和脂肪,切分成约 30 g 的肉块,随机分成 2 组,装入已灭菌的包装袋内进行真空和气调包装,4 ℃ 贮藏,每隔 3 d 进行技术指标的测定。 结果 贮藏到 16 d 时,气调包装组的感官品质明显优于真空包装组;整个贮藏期,2 组试样的 pH 值都低于 6 . 6 ,即符合标准中对山羊肉 pH 值的要求;贮藏的前 16 d,气调包装组的 a^*值高于真空包装组,表明气调包装较好地保持了羊肉的自然色泽;贮藏到 16 d 时,真空包装组的菌落总数为 6 . 12 ,已超标,而气调包装组的试样属于次鲜肉;贮藏 20 d,气调包装组的 TVB-N 值仍不超标,而真空包装组的 TVB-N 值为 21 . 48 ,已超标。结论 采用气调包装比真空包装好,能使山羊肉贮藏 16 ~ 20 d。

Objective Using black goat meat as raw material, the effects of vacuum packaging and modified atmosphere packaging on the sensory indicators, pH value, color, total bacterial count, TVB-N value of goat meat during storage at 4 ℃ were studied. Methods After slaughtered, goats legs were took off and cooled at-18 ℃ till the center temperature reached lower than 4 ℃ , after removing the tendon and fat, the meat was cut into pieces of about 30 g, randomly divided into two groups, and put into sterilized bags by vacuum and modified atmosphere packaging, stored at 4 ℃ , and measured for technical indexes respectively every three days. Results The sensory quality of the modified atmosphere packaging ( MAP) group was significantly better than that of the vacuum packaging group, and both groups of samples could be preserved 16 days; all cold fresh goat meat had a pH value of lower than 6. 6 throughout the storage period, which was consistent with the requirements in the standard for pH value of the goat meat; during the first 16 days of storage, the a^* value of the MAP group was higher than that of the vacuum packing group, which indicated that the MAP better kept the natural color of goat meat; after 16 days preservation, the total number of colonies in the vacuum packaging group was 6. 12, which exceeded the standard, while the MAP group belonged to sub-fresh meat; the TVB-N values of MAP samples were still within the standard range after preservation for 20 days, but the value in the vacuum-packed group reached 21. 48, exceeding the standard. Conclusion MAP is a better method than vacuum packaging, which can preserve goat meat for 16 ~ 20 days.