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| Effect of Modified Atmosphere Refrigerator on Quality Preservation of Chilled Meat |
| GUO Huiyuan, WU Guangfeng, CAO Jiankang, LI Xiaofeng, ZHU Xiaobing, WANG Jian, MA Jian |
| 1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Haier Smart Home Co. Ltd., Qingdao 266000, China |
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Abstract In order to study the effect of modified atmosphere refrigerator (with oxygen partial pressure of 18.0%–18.5%) on the quality preservation of chilled meat, three high-value meats: snowflake beef, salmon and tuna were stored in modified atmosphere refrigerators. Meanwhile, samples stored in a regular refrigerator were served as control. The morphological change of surface cells, drip loss rate, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value and total viable count (TVC) in the meat samples were monitored regularly during storage. Results showed that compared with regular refrigerators, modified atmosphere refrigerators significantly reduced the drip loss rate, TVB-N content, TBARs value and TVC of snowflake beef, salmon and tuna during storage and delayed the deterioration of sensory quality, indicating that compared with regular refrigerators, modified atmosphere refrigerators could better preserve meat quality. Collectively, it was found that TVB-N content could be considered as an indicator of the storage life of chilled snowflake beef in modified atmosphere refrigerators, and TVC as an indicator of the storage life of chilled salmon and tuna.
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2020, Vol. 34 
