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| 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 |
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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.
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2009, Vol. 23 
