Effects of Different Factors on Color Change of Chilled Beef
SUN Jingxin;LUO Xin;XU Xiaolan
1.Qingdao Key Laboratory of Modern Agricultural Quality and Safety Engineering, Qingdao Agricultural University,Qingdao 266109,China;2.College of Food Science and Engineering, Shandong Agricultural University,Taian 271018,China
Abstract：Using chilled beef as materials,the effects of preservative film,bacteria and light on color change of chilled beef were studied.The L,a,b values were measured in beef samples wrapped with/without PE film during 120h storage at 4℃,and the color change in each group was observed;under aseptic condition, Pseudomonas fluorescens and lactic acid bacteria were inoculated respectively into the water extract of treated beef samples,then cultured at 30℃under sealing and shading condition,the MetMb%value in each group was measured,and its color change was observed;different light conditions(dark,white,red and blue) were used to irradiate the treated beef samples respectively during 120h storage at 4℃,and its L,a,b values were determined.The results showed:decrease in a value was observed in groups wrapped with/without PE film during 120h storage at 4℃,and the difference wasn’t significant based on sensory evaluation;at initial stage of culture,Pseudomonas fluorescens promoted color change while lactic acid bacteria delayed; the effects of dark,white and red light conditions on discoloration were not significant,but blue could remarkably accelerated the beef discoloration.
孙京新；罗欣；徐晓兰. 不同因素对冷鲜牛肉肉色变化的影响[J]. 肉类研究, 2009, 23(9): 52-56.
SUN Jingxin;LUO Xin;XU Xiaolan. Effects of Different Factors on Color Change of Chilled Beef. Meat Research, 2009, 23(9): 52-56.
2009, Vol. 23 
