Research On Meat Color Preservation Technology Of Frozen Beef Rolls For Hot Pot

Beef rolls are important hotpot ingredients which are popular among Chinese consumers,but there is no systematic analysis of the consumption of beef rolls currently.Beef rolls are usually stored and transported in a frozen state,during which the color is easily deteriorated due to freezing.And the demand of consumers for the color of beef rolls has not been reported,and there is no objective meat color indicator to evaluate whether the color of beef rolls meet consumers’demand.Therefore,investigating the consumption status of beef rolls,clarifying consumers’demand for color of beef roll and establishing objective evaluation indicators,and establishing packaging methods to extend the color-shelf life of beef rolls,have great significance for promoting the consumption of hot pot beef rolls and improving the benefits of beef industry.This study clarified the consumer preference and consumption frequency for hot pot and frozen beef rolls,the importance of each beef quality（color,tenderness,shelf life,etc.）on consumers’desire to buy,and consumer acceptance of different color of beef rolls,etc.,by a questionnaire survey of Chinese consumer color requirements of frozen beef rolls for hot pot based on web.And the acceptable threshold for frozen beef rolls in hot pot was established.Then,beef was sliced and rolled,and packaged in 5 different packaging methods（50%O₂+30%CO₂+20%N₂ modified atmosphere packaging,60%O₂+40%N₂ modified atmosphere packaging,80%O₂+20%CO₂ modified atmosphere packaging,0.4%CO modified atmosphere packaging,overwrap packaging）,and stored at-12℃and-18℃.The meat color（L*value,a*value,b*value,C*value,h*value,R630/580）,gas composition,pH value,relative content of three myoglobin,lipid oxidation,total reduction ability,aerobic plate count,and TVB-N were measured,and sensory evaluation was conducted.Finally,the optimal packaging methods and storage time under two frozen temperatures were obtained,which can provide a new packaging technology for meat enterprises.The main results of this study are as follows:（1）Hot pot and frozen beef rolls are popular with Chinese consumers,and 97.62%of the survey participants like to eat hot pot,of which 97.92%of the survey participants are willing to eat beef rolls while eating hot pot.Color is an important indicator that influences consumers to buy frozen beef rolls,and the a*value is the most suitable index for predicting consumers’color acceptance of frozen beef rolls.The acceptance threshold is:a*value≥16.4.The model is:y=0.297+0.339*x-0.0069*x²,P<0.001（y:consumers’color acceptability scores,x:a*value）.（2）Considering economic factors,shelf life,and consumer acceptance thresholds,the following frozen beef roll packaging methods are recommended:When stored at-12℃and the storage period is within 30 days,it is recommended to use overwrap packaging.When the storage period needs to reach 30-90 days,60%O₂+40%N₂ modified atmosphere packaging is recommended.When stored at-18℃and the storage period is within 90 days,it is recommended to use overwrap packaging.When the storage period needs to reach 90-180days,60%O₂+40%N₂ modified atmosphere packaging is recommended.（3）In general,CO modified atmosphere packaging and 60%O₂+40%N₂ modified atmosphere packaging have a better color protection effect on frozen beef rolls,while 80%O₂+20%CO₂ modified atmosphere packaging has the worst color protection effect.The color of frozen beef rolls decreased with the storage time,and the color of frozen beef rolls stored at-18℃was better than that stored in-12℃.